Skip to main content

Roast potatoes

Introduction and preparation

Potato in oven, roast potato or split potato. Potato becomes super tasty when you fry (roast) it in the oven. A good potato accessory for most things, both meat and fish, grilled or stew.

Choose a good solid variety preferably organically grown. Ukama, Asterix, delicacy or fresh potatoes are good to roast in the oven.

You do not need to peel potatoes with fine peel - just rinse, scrub a little and possibly. cut away ugly parts.

One variant is toasting sliced ​​potatoes .



With extra vegetables:

I usually add chopped red onion or yellow onion, some rough cut carrots (just need rinsing). Good is also diced root celery. Leeks in large chunks are also good in.

Whole garlic I usually also throw in - then squeeze out the garlic which becomes wonderfully good, creamy and dandruff.


4 servings of potatoes baked in the oven

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min

ingredients


  • 800 grams of potatoes of solid variety ex. Ukama, Asterix, fresh or delicate potatoes
  • 4 tablespoons cooking oil as rapeseed oil
  • 1 krm salt
  • 0.5 krm white pepper
  • 2-3 sprigs of fresh thyme or some krm dried thyme (optional)




cooking


  • Set the oven to 225 degrees.
  • Wash and brush the potatoes and cut into chunks or rough pieces. I like when the shell is on.
  • Rinse the potato in water (optional to remove the starch which causes the potato to stick in the long pan), dry the potato with some paper and place in a long pan or large frying pan and mix with olive oil, salt and white pepper.
  • Feel free to add some freshly picked thyme or dried thyme and extra vegetables if you like carrots, onions and garlic or other good root vegetables and onions. However, this is optional.
  • Bake the potatoes in the oven until they have come to a color and are soft within about 25-30 minutes. If the potato starts to get too burnt towards the end, reduce the heat to 150 degrees so that the potato becomes soft without being too burnt. If, on the contrary, the potato has too little color, you can instead switch on the grill element in the oven for a while towards the end.
  • Turn around the potato at some point during cooking.
  • Cut into a piece of potato and taste before serving to make sure the potato is ready. Otherwise, fry a little.


Labels:

Comments

Post a Comment

Popular posts from this blog

ROASTED POTATOES & CARROTS

Potatoes and carrots roasted in the oven are delicious! An accessory suitable for many dishes. For example, meat, chicken, meat dishes etc. Potato facts: Potatoes should be cooked on high heat. If cooked in low heat, but for a long time it can become a hard core in the middle of the potato. The temperature 50-60 degrees must be passed quickly in order for the core of the potato to become soft. If heated too slowly, it stays hard inside. Tip! Squeeze 1–2 garlic cloves and mix with the oil before rolling over the potato. Super Happy! 1 plate 10 potatoes (or desired number to fit on the plate) 5 carrots 2 tbsp rapeseed oil salt or flake salt a few sprigs of fresh basil DO THIS 1. Set oven to 250 degrees. Wash the potatoes and peel the carrots (and the potatoes if needed). 2. Cut the potatoes and carrots into chunks. Place them on a plate. Stir in oil and mix. Sprinkle with salt. 3. Cut or cut basil leaves into pieces. Sprinkle them over the potatoes and carrot...
Post a Comment
Read more

Roasted small potatoes in oven with chives and honey

Roasted potatoes are great for salmon, chicken and veal. The potato is the best lightly lukewarm. ingredients 1 kg of delicacy potatoes Marinade 2 tablespoons balsamic vinegar , dark 1 tbsp olive oil , fruity 1 tbsp honey , liquid 1 st garlic clove (s) , finely grated 0.5 tbsp fling salt 1 st black pepper , from mill Accessories 0.5 dl chives , finely chopped 0.5 dl red onion (s) , finely chopped sea ​​salt cooking 1. Set the oven to about 200 degrees. 2. Mix balsamic vinegar, olive oil, honey, grated garlic, cereal and black pepper to a smooth marinade. 3. Place the potato with an even layer in a wide ovenproof mold. Pour over the marinade and mix well with the potato. 4. Roast the potatoes for about 40-45 minutes or until soft in the middle. Stir about 2-3 times sometimes. 5. Place in a bowl, sprinkle with some flak salt, chives and red onion before serving.
Post a Comment
Read more