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.
- 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
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.
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