Delicious, nutritious and versatile, potatoes can be cooked in a variety of ways. Although only the oven is available, there are still numerous recipes to try. Roasting them cut into wedges or cooking a whole potato are two of the simplest and most popular methods. You could also try the potatoes au gratin, thinly sliced and cooked in a rich creamy sauce.
Ingrediants
Roasted Potatoes
- 1, 5 kg of potatoes
- 60 ml of olive oil
- 10 g of salt
- 2 g of freshly ground black pepper
- 3 g of chopped fresh parsley
Doses for 8 servings
Whole Baked Potato
- 1 washed potato
- 1 teaspoon of oil
- Salt to taste.
- Pepper as needed.
Doses for 1 serving
Potatoes au gratin
- 1.5 kg of washed Yukon gold potatoes
- 1 small onion, peeled and thinly sliced
- 85 g of butter
- 70 g of flour
- 700 ml of whole milk
- Salt to taste.
- Pepper as needed.
Doses for 6 servings
Steps
Method 1 of 3: Roast the Potatoes
Step 1. Wash the potatoes
Wash each individual potato with tap water and scrub the peel with a vegetable brush or clean cloth to remove all soil residue. Blot them with a clean tea towel and place them on a cutting board.
- The potatoes that lend themselves best to this method are small ones and suitable for various uses. This type of potato is both waxy and starchy. Here are some of the most suitable varieties for this type of cooking: purple, Yukon gold and blue potatoes.
- If you have purple potatoes, read this article to learn how to roast them.
Step 2. Cut the potatoes into 4 parts
Using a sharp knife, cut each potato in half. Place the halves on the cutting board (with the cut side facing down) and cut them into 4 pieces. The larger potatoes, on the other hand, should be cut into 8 parts. Put them in a large bowl.
Alternatively, you can cut them into strips to make baked potato chips. You can also cut them into wedges for roasting
Step 3. Season the potatoes
Pour a drizzle of olive oil over the potatoes and stir them in the bowl to coat them well. Season the potatoes with salt and pepper, then stir them again to evenly distribute the seasonings.
- Do you like garlic? Also mix the potatoes with 6 minced garlic cloves.
- You can also add other herbs and seasonings if you wish, such as 2g of dried rosemary or oregano.
Step 4. Spread the potatoes on a baking sheet
Separate and distribute them creating a single layer. Help yourself with a fork or finger. This way you will make sure that cooking takes place evenly and in the same time interval.
Step 5. Cook the potatoes for up to 35 minutes
Put the potatoes in the oven preheated to 220 ° C. Roast them for 25 to 35 minutes. Turn them with a spatula halfway through cooking. They will be ready once they become golden and crunchy on the outside, but soft on the inside.
Step 6. Garnish with fresh parsley before serving
Remove the pan using a pair of oven mitts. Transfer the potatoes to a heatproof bowl and sprinkle with fresh parsley. You can also season them with fresh herbs, such as:
- Dill;
- Rosemary;
- Thyme;
- Coriander.
Method 2 of 3: Bake a Whole Potato in the Oven
Step 1. Coat a whole potato with oil
Wash the potato and put it in a small bowl. Pour in a drizzle of oil, then mix it with the potato to evenly coat the peel with the help of a hand or a kitchen brush.
- The oil prevents the potato from burning, it also helps to make the skin crisp.
- Russet potatoes are best for this method, as they have a thick skin that becomes very crunchy when cooked. In addition, they are characterized by a starchy pulp that becomes soft and light.
Step 2. Season the potato with salt and pepper
Return the potato to the bowl, then season it on the top with a pinch of salt and black pepper (or just enough). Turn it over and repeat on the other side.
You can season it with any herbs or spices of your choice, such as Cajun, rosemary, curry, cumin, smoked paprika, or nutmeg
Step 3. Make holes by piercing the potato with a fork
Pierce the top and bottom of the potato 3 or 4 times so that the steam can escape during cooking. Otherwise, steam may build up inside the potato, causing it to explode in the oven.
Step 4. Cook the potato for up to one hour
Place the potato in the oven after preheating it to 220 ° C. If desired, it can also be cooked on a tray lined with silver paper. Bake for 50-60 minutes, turning it every 20 minutes. It will be ready once the peel has dried and you can easily pierce the pulp with a fork.
To ensure that the potato has a soft skin rather than a crunchy one, wrap it in aluminum foil before putting it in the oven. The potatoes in foil are cooked first, in 30 or 40 minutes
Step 5. Serve it while it is hot
Remove the potato from the oven with tongs or use an oven mitt to protect your hand. Score a large "x" in the peel with a sharp knife until you see the pulp. The potato can be eaten alone or seasoned as you prefer. Here are some of the most popular seals:
- Butter;
- Sour cream;
- Bacon;
- Cheese;
- Fresh aromatic herbs;
- Kilos;
- Steamed vegetables.
Method 3 of 3: Prepare the Potatoes Gratins
Step 1. Grease a baking sheet
Using your fingers, rub some butter or vegetable fat into the bottom and sides of a 23x33cm pan. This will prevent the potatoes from burning and sticking to the pan.
Step 2. Slice the potatoes
Arrange the washed and dried potatoes on a cutting board. Cut them into 3mm thick medallions using a sharp knife or mandolin. If the cuts are too thin they will become soggy, while if they are too large they will not cook completely.
Step 3. Make the sauce
Melt the butter in a saucepan over medium heat. Once liquid, incorporate the flour by beating it. Incorporate the butter and flour evenly, add the milk, whisking it slowly. Season the sauce with salt and pepper to taste. Bring it to a boil by whisking it regularly and remove it from the heat. Set it aside.
Also season it with a pinch of cayenne pepper to make it slightly spicy
Step 4. Spread the potatoes and onions on a baking sheet
Arrange the potatoes on a baking sheet overlapping them slightly. Then, cover them with a thin layer of sliced onions.
Step 5. Pour the sauce over the potatoes and onions
Cover the first layer of potatoes with half a cup (120 ml) of sauce using a spoon. Spread it evenly using the back of the spoon.
Step 6. Repeat with 2 more layers
Add another layer of potatoes and another layer of sliced onions. Pour in another 120ml or 1/2 cup of the sauce. Add a final layer of potatoes and onions.
Step 7. Pour the remaining sauce over the potatoes
Sprinkle the sauce over the potatoes using a spoon until they are evenly coated. You can also garnish them with 1 cup (125g) of grated cheese if you wish. Cheddar and Parmesan are perfect for this recipe.
Step 8. Cover the pan with aluminum foil and bake the potatoes for 30 minutes
Place the pan in the oven preheated to 190 ° C. Cook the potatoes for 30 minutes.
Step 9. Remove the foil and bake for another 30 minutes
Protect your hands with gloves before taking out the potatoes. Carefully remove the foil and place it back in the oven. Continue cooking them uncovered for another 25-30 minutes. Take them out of the oven once they are soft and the sauce starts bubbling.
Step 10. Serve them hot
Remove the pan with oven gloves. Let the potatoes cool for about 10 minutes and serve them as a snack or as a side dish.
