Directions
Legends circulate about baked potatoes, endless stories, tables of laws handed down from grandmother to granddaughter, codes but tighten, tighten in the end everyone has their recipe and unique technique. We will hardly agree on everyone, but we can give you some essential tips to make one of the most classic and popular winter recipes.
Let’s say right away that there is no perfect recipe: those who prefer them browned and those crunchy to the extreme. See the video by Jamie Oliver, who seems to have to cook espadrilles…
But how do you want to prepare these potatoes? Cut in half or whole? With or without peel?
We will focus on an optimal result tending to crunchy on the outside and soft on the inside, without exaggerating the crunchiness, though.
And for this recipe, we will use peeled and halved potatoes.
Ok, get ready for a fantastic journey into the world of potatoes.
Ingredients for baked potatoes
6 servings
- 1.2 kg of potatoes not too floury
- 10 grams of salt
- 6 grams of pepper
- 45 grams of extra virgin olive oil
- 1 sprig of rosemary
- 4 cloves of garlic
- 20 grams of marjoram
- 30 grams of thyme
- 10 grams of apple cider vinegar
How to make perfect baked potatoes
Wash the potatoes and peel them, then cook them in boiling water for 5 minutes.
Meanwhile, put one glass of oil, a pinch of abundant salt, a bit of pepper, and garlic in a large bowl.
Drain and cut them, dividing the potatoes into four parts, to make medium-sized wedges, let’s say 2-2.5 cm side cubes.
Season the potatoes with the vinaigrette, stir well, and place them on a baking sheet lined with parchment paper or in a pan.
With parchment paper, you will use less oil, and the potatoes will be lighter and less “greasy.”
When the oven is hot, at least 200 degrees, put the potatoes in the oven and cook for 10 minutes.
Remove the potatoes from the oven, lower the temperature to 180 degrees, season with the chopped aromatic herbs, stir and cook for another 13-15 minutes.
A little advice, never put the aromatic herbs and garlic to cook immediately; otherwise, they will burn and ruin the potatoes. It is a mistake that many make: do not worry.
Remove from the oven and serve the perfect baked potatoes, crunchy on the outside and soft on the inside; great on their own with hummus or as a side dish for roasts, braised meats, and grilled meats.
If you like slightly softer baked potatoes, cook for 7-8 minutes during the second pass.
Which wine to pair with baked potatoes?
It always depends on the main course, but for a carefree interlude or a light aperitif, try pairing a juicy and fragrant Prosecco like Casa Belfi. Champagne and Franciacorta are ideal if combined with roasted white meats or fatty and tasty fish such as turbot and monkfish.
