Nobody will argue that the potato is the most popular vegetable. It is cheap, easy to cook, and has many variations. Thanks to its neutral taste complement a great variety of products. You can cook it in all known ways: boil, fry, bake, and stew.
Moreover, each of these methods has many own nuances that help to diversify the final dish. Let’s consider boiling, for example, you can make a jacket potatoes and serve whole, or you can peel it beforehand, then mash with milk and get mashed potatoes. But I’d like to talk about baked one or to be more exact on how to cook a perfect baked potato.
At first, I need to specify what I mean by ‘perfect baked potato’. It has a crunchy fried crust on top but at the same time, it’s gentle and airy inside. To find out how to get that read more.
The main thing is to identify the right portion size and amount of potato. But I’m telling you, it’ll run out very quickly, and 1 kg is hardly enough for 4 people, so it’s better to cook more to be on the safe side.
What You Need to Cook Perfect Baked Potato
INGREDIENTS:
- 1 kg of potatoes
- 5-6 cloves of garlic
- 2 twigs of fresh rosemary or 2 tsp of a dry one
- 4-5 tbsp of sunflower oil
- Salt, pepper
EQUIPMENT:
- Oven
- Casserole
- Stove
How to Make Perfect Baked Potato: Step-by-Step Instructions🔪
STEP 1. PEEL THE POTATO, CUT IN HALF
It’s easy: peel 1 kg of potato, as usual, using a knife or potato peeler. Cut them in half and transfer to the casserole filled with water, so they don’t become darker while you’re peeling the rest.
STEP 2. BOIL THE POTATO
When you’ve finished with peeling, put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.
STEP 3. WARM-UP THE OVEN TO 200 DEGREES, PREPARE THE BAKING SHEET
While the potato is boiling, heat up the oven to 200 degrees on the convection mode, then prepare the baking sheet.
Add 4-5 tbsp of sunflower oil.
Add a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one.
STEP 4. TRANSFER THE POTATO ON THE BAKING SHEET.
Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer as on photo.
Transfer it on the prepared baking sheet and mix it with butter.
Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar. Put to the oven for 30-40 minutes.
In 20 minutes turn over the potatoes, so it bakes from the other side. Also, you can use a potato masher and press it a bit. This way, you increase the contact surface, and the crust would be even more crunchy. In ten minutes, turn over the potatoes again.
This time I decided to manage without any potato mashers and just flipped it up with a spatula.
40 minutes up? Look on the crust, if it seems fried and golden enough – take it out and serve, while hot.
In my opinion, the perfect combination for it is a garlic sauce Aioli. Cook it in the meantime and serve together. There definitely would be no indifferent as well as potato.
FAQ
Baked potatoes are not only very tasty, but also a healthy, balanced meal. It is a great side dish to meat dishes, fish, a stand-alone snack for company. I will answer popular questions about how to make baked potatoes crispy on the outside and soft inside, what secrets you can use to achieve the perfect taste and texture.
Why do you need to boil potatoes before baking?
This is where it all comes down to the timing of the heat treatment. If you send the potatoes into the oven right away, it will take longer for them to cook, and there’s a good chance they will be overcooked. If you send it to bake already cooked tubers, you just need to wait for a crispy crust, and it is already ready inside.
What is the caloric value of baked potatoes?
It all depends on the recipe, but on average – 96 kcal/100 grams. For comparison, in 100 grams of mashed potatoes 322 kcal, and in French fries – 274 kcal.
How to check the readiness of potatoes in the oven?
It should be visually ready – a golden, crispy crust has appeared. Pierce the potato with a toothpick – if it goes in easily, then you can take it out and serve the dish.
How to cook baked potatoes faster – in foil or without?
Using foil even slightly increases the cooking time. It has to heat up first, and only then does the foil transfer the heat to the product. Plus, the use of foil does not allow the potatoes to bake evenly, often the skin already begins to stick, but inside it is still raw.
At what temperature is the ideal baked potato?
The ideal temperature is between 200 and 210 degrees – in this temperature zone, the starch granules in the potato absorb water and the inner flesh becomes light and soft. But the time may vary depending on the size of the potatoes, so don’t forget to check them for readiness with a fork or toothpick.
What spices are good for baked potatoes?
Potatoes are friendly with a variety of spices – in this recipe, I suggest topping them with rosemary and garlic. Other great options are paprika, parsley, fresh dill, just sea salt.
Why do potatoes explode when baked?
This only happens with jacket potatoes that have not been cut or boiled beforehand. Under the influence of high temperature, the water (and there is up to 70% of it in potatoes) turns into steam, which causes an “explosion”. In the recipe I propose, there will be no such thing, because we cut the potatoes, boiled them and drained the water. You can also make small punctures with a fork.
What can you serve baked potatoes with?
My top are steaks, meatloaf, veal Wellington, BBQ chicken wings, baked lamb leg, pork chops or cauliflower (for vegetarians and beyond). But it’s worth noting that baked potatoes go perfectly with any meat and fish dishes, vegetables and cheese. Experiment and choose what you like!
Perfect Baked Potato
Equipment
- Oven, casserole, stove
Ingredients
- 1 kg potatoes
- 5-6 cloves of garlic
- 2 twigs of fresh rosemary or 2 tsp of a dry one
- 4-5 tbsp sunflower oil
- salt
- pepper
Instructions
- Peel 1 kg of potato. Cut them in half and transfer to the casserole filled with water,
- Put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.
- Heat up the oven to 200 degrees on the convection mode.
- Add 4-5 tbsp of sunflower oil, a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one to the baking sheet.
- Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer. Transfer it on the prepared baking sheet and mix it with butter.
- Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar (optional).
- Put to the oven for 30-40 minutes, and turn over in 20 minutes and then in 10 minutes once more.
- When 40 minutes are up, look on the crust. If it seems fried and golden enough – take it out and serve, while hot.
Nutrition
