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How to cook baked potatoes

Preparatory stage.
Peel the potatoes. Use a vegetable peeler or small sharp knife to cut off the skin. Use the tip of the knife to cut out all the black spots and eyes. Cut only the thin skin, being careful not to touch the potato itself. You do not have to do everything perfectly - if a little skin remains, it will not affect the taste and flavor of the dish. You can skip this step and leave the skin, but in this case, you need to carefully wash the potatoes under running water, using a brush. Rinse and dry the potatoes. Rinse the peeled potatoes under cold running water, scraping off the dirt with your fingers. Almost all of the dirt is on the rind, so you won't need to scrape the dirt off when you cut it off. But some dirt will get on the potatoes during the peeling process, so you need to rinse them. Wipe it with a clean paper towel.
Slice the potatoes. Take a sharp kitchen knife and slice into slices about 6.5 mm wide.
You can also use a mandolin to cut the potatoes into thin slices. Using the mandolin, pull the tip of the potato across the blade to cut the slice. Continue pulling the potato through the blade to finish slicing.

Traditional Baked Potatoes (in Creamy Sauce)
Preheat the oven to 180 °C. Sprinkle a glass baking dish (size 23 x 23) with non-stick vegetable oil.
You can use a 23-cm oval skillet instead of the dish. If you don't have a cooking sprayer, grease the dish with a piece of butter or animal fat. Spread the vegetable oil, butter or fat all over the surface of the baking pan using a paper towel. Place a layer of potatoes on the prepared baking tray. You need to distribute about one-third of the sliced potatoes on the bottom of the dish. The bottom should be completely covered. Potatoes can be stacked in more than one layer - the main thing is to make sure that all the pieces are evenly distributed. Pour 1/2 cup (125 ml) of sauce over the potatoes. Spread one-third of the thick, creamy sauce over the potatoes. If you don't have whipped cream, use 35% cream. Lightly shake the dish so that the added cream coats the potatoes everywhere. Season the dish with salt, pepper, parsley and chopped chives. Sprinkle 1/4 tsp (1.5 g) salt, 1/4 tsp (0.6 g) pepper, 1/2 tbsp (1.9 g) parsley and 1 tsp (1.5 g) chopped onion on top of the dish ingredients. Spread all the seasonings evenly. Note that you are using half of the desired seasonings here. If you don't have fresh but dried parsley, add only 1/2 tsp (0.25 g).

Place the next layer of potatoes. Place the sliced potatoes on top of the seasoned portion. Spread this layer evenly. Use about one-third or half of the remaining potatoes. Pour the sauce over the top and season. Add 1/2 cup (125 ml) of the sauce and the rest of the spices. Shake the baking pan gently again so that the sauce covers all the potato pieces. Cover everything on top with the remaining potatoes and sauce. Lay the remaining sliced potatoes in an even layer and then pour the remaining sauce over them. Shake the dish one more time to distribute all the ingredients. Bake in the oven for 50 minutes. The potatoes should be tender and soft when you pierce them with a fork.
The potatoes should be golden on top. While the dish is baking, leave it uncovered. Serve it hot. Take the dish out of the oven, let it infuse for a couple of minutes, and then serve it right away.

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