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Perfect Baked Potato

by Olexiy Bayev
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This post is also available in: Русский (Russian)

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.

Peel 1 kg of potato for perfect baked potato


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.

Boil the potato for perfect baked potato


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 oil to the baking sheet for perfect baked potato
Add a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one.

Add a pinch of salt, 5-6 cloves of garlic, a few rosemary needles for perfect baked potato


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.

Sieve the potato using a strainer for perfect baked potato

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.

Transfer it on the prepared baking sheet and mix it with butter for perfect baked potato
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.

Serve perfect baked potatoServe perfect baked potatoServe perfect baked potato

Perfect Baked Potato

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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.
Perfect Baked Potato easy to make step-by-step recipe
CourseDinner
Cook Time15 minutes
Total Time1 hour 5 minutes
Servings4
Calories323kcal

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

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 1068mg | Fiber: 6g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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