Baked potatoes are nearly synonymous with the term boundary. A great classic that is simple to prepare, inexpensive, and well-liked by all.
And it goes well with both roasted, stewed, or grilled meat main courses and baked fish main courses.
We prepared them in the most classic version of all: with garlic and rosemary. They are soft but covered with a greedy crust and tasty. You can, however, flavor them with sage, oregano, or fennel seeds. Instead, try the original version of Potatoes with Turmeric.
As a result, the recipe is simple but not trivial: simply follow a few precautions to get delicious baked potatoes. The best potatoes are those with yellow flesh that are less floury and more compact, and they should be cut into uniform chunks so that they cook evenly. It is best to shake the pan several times while cooking to mix the ingredients without breaking them and to keep them from sticking to the bottom.
Always baked, but there are definitely alternatives to Hasselback and Duchess potatoes in terms of preparation. However, for a true second course, we recommend the hearty stuffed baked potatoes.
- 800 g of yellow-fleshed potatoes
- 1 clove of garlic
- 1 sprig of rosemary
- extra virgin olive oil
- Wash the potatoes thoroughly with a brush to remove any dirt that has accumulated. Boil them in salted water for 10 minutes. Drain and set aside to cool. Peel them, then cut them into regular-sized pieces and place them in a baking dish. Four or five tablespoons of oil should be used to season them.
- Add the peeled garlic clove and rosemary, if using. Cook the potatoes for about 30 minutes in a preheated oven at 200 degrees. Only season with a pinch of salt near the end of cooking.
- Remove from the oven and serve the baked potatoes straight from the baking dish.
Amount Per ServingCalories 218Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 20mgCarbohydrates 43gFiber 5gSugar 2gProtein 5g