Potatoes baked in the oven

Category: Vegetable dishes
Potatoes baked in the oven

Ingredients

potatoes ...
olive oil

Cooking method

  • Coarsely chop the peeled potatoes.
  • Boil 3-4 minutes in boiling water.
  • Fold in a plastic bag, season with salt, pour over with olive oil.
  • Twist the bag and shake well.
  • Put the potatoes on foil in a baking sheet, bake until golden brown in the oven.


Zhivchik
No, well, that won't do. it not a prescription not making a prescription. At what pace to bake? What time is it? True, I make such a potato "by eye", but if the recipe is written, then it must be correct.
DonnaRosa
Quote: Zhivchik

No, well, that won't do. it not a prescription not making a prescription. At what pace to bake? What time is it? True, I make such a potato "by eye", but if the recipe is written, then it must be correct.
Well, if you do it "by eye", what are your problems?
Zhivchik
Quote: DonnaRosa

Well, if you do it "by eye", what are your problems?

Sometimes potatoes are simply overdried and raw. So I'm wondering about the correct temperature.
DonnaRosa
Quote: Zhivchik

Sometimes potatoes are simply overdried and raw. So I'm wondering about the correct temperature.
If you get too dry, put a container of water in the oven.
Personally, I do everything approximately, not in a pharmacy, but in the kitchen.
Sonadora
But it seems to me Tatiana-Zhivchik the rights! At the dacha, I knead the dough without scales and measuring spoons, focusing only on my feelings. So, should I write the recipe like that: flour, water, sugar, salt and butter?
DonnaRosa
Quote: Sonadora

But it seems to me Tatiana-Zhivchik the rights! At the dacha, I knead the dough without scales and measuring spoons, focusing only on my feelings. So, should I write the recipe like that: flour, water, sugar, salt and butter?
You don't have to cook the fried potatoes if this is so difficult for you.
Can you tell the difference between fried potatoes and dough?
Zhivchik
Quote: DonnaRosa

You don't have to cook the fried potatoes if this is so difficult for you.

Decent answer in your topic.
This begs the question: For whom did you write the recipe? For yourself?
Quote: DonnaRosa

Can you tell the difference between fried potatoes and dough?

It is you who do not catch the difference between a recipe and just writing ...
DonnaRosa
Quote: Zhivchik

Decent answer in your topic.
This begs the question: For whom did you write the recipe? For yourself?
It is you who do not catch the difference between a recipe and just writing ...
What mockery to you hunting?
Do something useful. Well, read a book or something ... Watch TV.
brendabaker
Potatoes baked in the oven


Added Thursday 15 Sep 2016 7:06 PM

The potatoes prepared according to this recipe turned out to be * with a surprise *
It DOES NOT stick to the baking sheet because it is first blanched in boiling water.
Potatoes baked in the oven
Ninelle
Girls, I often come across recipes in which there is no indication of the temperature, then I set 180 ° © and then I adjust for myself. You can also look at the instructions and recipe books for your ovens for modes and similar recipes. But in the Princess, I think this potato will turn out great. But with specifics, of course, it's easier and more enjoyable to cook according to non-custom recipes.
brendabaker
Ninelle,
In my new oven I always make 225 ℃ + a fan, and in the old one I always make 200 ℃ enough to bake potato slices. And I look at the color and taste the softness with a fork, there is no grade for grade.
Everyone has different ovens and potatoes.
The idea with blanching turned out to be excellent, the foil remained practically clean - not a single piece sticks, and before that I had this that potatoes stuck and broke.
This is a big plus and praise for the recipe.
DonnaRosa
Quote: brendabaker

The potatoes prepared according to this recipe turned out to be * with a surprise *
It does NOT stick to the baking sheet because it is first blanched in boiling water.
She learned to cook this potato when she lived in England. She is very popular there.
Ninelle
Quote: brendabaker

Ninelle,
In my new oven I always make 225 ℃ + a fan, and in the old one I always make 200 ℃ enough to bake potato slices. And I look at the color and taste the softness with a fork, there is no grade for grade.
Everyone has different ovens and potatoes.
The idea with blanching turned out to be excellent, the foil remained practically clean - not a single piece sticks, and before that I had this that potatoes stuck and broke.
This is a big plus and praise for the recipe.
Yes, that's why I set the temperature not too high at first.
brendabaker
DonnaRosa,
Thanks for sharing the recipe. The potatoes are really * different *, unusually soft inside under a golden brown crust.
evrika_ea
Quote: DonnaRosa
Boil 3-4 minutes in boiling water.
Does this mean boiling for 3-4 minutes or just keeping it in boiling water?
DonnaRosa
Quote: evrika_ea

Does this mean boiling for 3-4 minutes or just keeping it in boiling water?
If you scald it for 4-5 minutes, no one will notice.
brendabaker
evrika_ea,
I boiled for 3 minutes, then drained the water and poured cold water in a colander.
The meaning of the action is to wash off the starch from the potatoes with boiling water, then it does not stick.
Slightly boiled potatoes become soft inside.
Next time I turn the oven at 250 ℃, as my daughter advised, in order to brown it faster.
euge
I do it according to this principle without any scalding "French fries are not fries" in the oven like this: if it is relatively young, then I carefully wash it with the hard side of the sponge in advance, so that the tubers have time to dry out: so there will be no excess moisture. I try to take potatoes of the same size, one and a half times larger than a chicken egg, preferably an elongated shape. I turn on the oven (top - bottom max). While she is "burning", I cut each potato lengthwise into 4-6 pieces. I put it in a container, pour in 1 tbsp. l of vegetable oil for 8-10 potatoes, mix so that each slice is greased. I take a baking sheet, cover it with baking paper, distribute a few drops of oil with a brush. Now I patiently spread each bar 0.5-1mm apart. The baking sheet went into the oven, but I forget about it for 25-30 minutes. I take it out of the oven, sprinkle it with Adyghe salt (1/3 tsp). I mix it with a spatula and onto a dish. I use it as a side dish or as an independent dish.




Quote: brendabaker

Potatoes baked in the oven


Added Thursday 15 Sep 2016 7:06 PM

The potatoes prepared according to this recipe turned out to be * with a surprise *
It DOES NOT stick to the baking sheet because it is first blanched in boiling water.



it does not stick because it is oiled.

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