Today's program will prepare a very famous recipe, the classic baked potatoes. This is a recipe that everyone prepares in their homes but that many times brings the occasional problem: the potatoes stick to the source, they are very oily, or they do not remain crispy enough as we wanted.
In my house we used to do other baked potatoes but since my son likes very crispy now I always cook them in this way, with secret that makes them spectacular.
In conclusion, today we are going to learn all the tricks so that the baked potatoes are golden, crocuing and delicious in an easy and fast way. And when I say crisks I say so crispy that they will not be able to believe it.
The secret ingredient will be a little polenta (trust me). If they are in another country that is not Argentina, they probably call polent flour . The polenta, in addition to influencing the crocantés (yes, I invented a word) will absorb the oil a bit and make the potatoes be well drought.
In addition, this recipe is so easy that they will not even have to peel the potatoes, we are going to cook them with the shell how rustic potatoes are prepared.
I hope you like the video, and below I also leave the recipe written.
Until next time!
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Easy baked and crispy potatoes recipe
Ingredients
For 3 baked potato portions
- 2 big potatoes
- Olive oil
- 1 garlic clove
- 1 tablespoon of pocent
- Salt
Step by step recipe: oven potatoes
And the secret tip!
- We start washing the whole and shell potatoes. Here the first tip: to wash the popes with the peel I recommend that they use the sponge (without detergent, of course). You will see how rubbing with the sponge are super clean!
- Cut the potatoes in half and then in wedge (they are like segments). To give them an idea, this is the way the typical brave potatoes that are served in the bars and confectionery of Buenos Aires.
- Once we have all the cut potatoes we put them in the oven fountain and add salt, a chopped garlic clove, a little garlic powder (the latter may not put it) and finally a spoonful of polenta. They do not know how good the polenta will be, that is the secret for them to be super crispy! If you want you can also add some pepper.
- Add abundant olive oil and mix the potatoes with your hands until they are well oil on everywhere.
- Cook in the preheated oven over maximum fire for 5 minutes. Once after 5 minutes we leave them for 15 more minutes at 190º until they finish cooking and are well golden. If you want in the middle of the cooking they can take them out of the oven and turn them around so that they are golden and crispy couple.
Thus they remain, good
As we said above, each one has their way of preparing baked potatoes. Among the most famous are the potatoes with rosemary and the potatoes to the cream, but they will not find some more crocuing baked popes than these.
In my house I used to make another baked potato recipe a little more classic , I did not use polenta, and the truth is that they were also very rich. But since I discovered this recipe I have not stopped doing so, I like the texture and taste they take much more, in addition to that it is much easier to cook them without sticking to the source of the oven.
I have also tried to replace the pole with breadcrumbs, the result is very similar by providing a crispy texture and, as with the Milanesas, absorb the oil a bit. Anyway, I keep the polent or cornmeal more than anything for the taste, it feels much more pleasant to the palate.
I would like you to tell me in the comments below what your preferred way of preparing potatoes is. And if you like recipes with potatoes I don't want to stop recommending this Spanish potato tortilla that I prepared in the traditional way they use in Spain. I am sure that they will also love them, although it is a little more bomb than these baked potatoes!
Tremendas left! Thank you!
Hello! I'm going to try this recipe. I think corn and yes flavor. I have always cooked the potatoes with white flour or rice flour, what there is. But with corn I had never thought about it. I think I'm going to corn! Thank you
As I did not know how to cook, well if the basics, for me my cooking teacher.
Everything remains at home.
Geeeniaa Paulina. I love you
It has been in the oven for them at 15 minutes (it does not have the temperature in numbers) and remain more pale and hard than a twilight vampire.
Hello!
of polent
It's the 3rd time I do them. Easy and very rich !!!
Almost all 29 do your gnocchi ...
Paulina as always a genius, I never took the time to thank you for these things. Greetings from a dad of a dad worshiper girl.
I made them round and finite with pocent but I like them more. Thanks Paulina !!!!
Hello Limon's muffin and these popes were at home
Great the potatoes! This recipe is definitely at home. Thank you!
You are our kitchen google! Thank you!!!!
Omelette Paulina kitchen, stay at home!
Good recipe, I added oregano and a little more chopped garlic. Delicious, you have to preheat the oven before! Thanks for the recipe, all at home enchaddxs!
In my kitchen your eggplant meatballs stayed (without the sauce).
I love with all my being that recipe! THANKS THANKS !!!!
Very good potatoes do them with Polenta. The whole family loves.
Thank you
Crocancy and non -crispy is said!
They come out delicious! Now I do these potatoes every time!
You are Paulina genia and your children are beautiful, thanks for the recipes!
I turn the oven with the roasting inside and let it hot. Meanwhile the potatoes and put them in a bowl with oil, salt, pepper and whatever they want. You mix them with your hands. Then carefully take the hot grip and volcan all the previous preparation. They are crispy and great!
It is possible that they are cooked in 15 minutes? Whenever I make them take me how an hour or more ... I will try the recipe the same
I had no polenta and put breadcrumbs, very good !! ?
Hello, I'm going to try to do them with polenta, I usually do them with oatmeal and salt…. and the Chocha family !!!!!
Delicious !!! Well Paulina !!
I replaced the polenta (I didn't have) for vitina, I followed your instructions perfectly and were great! ?
I loved it because it came out as I want. Thank you
Good Paulina! As my oven is electric, after 5 minutes, I leave it about 16 minutes (also to be super crocontic). For those who have not left the recipe, I recommend watching the video (they see the procedure in more detail). Greetings!
Make this recipe and leave yours. Pelas the potatoes. You cut them into segments. The condimentás to taste, salt, pepper, garlic dust, oregano ... With nothing, only with the wet of the potato starch, you are going through breadcrumbs. You place them in a baked fountain until it is cooked, you can go around. Crooons, drought, without any oil. Exquisite. Secret: not to spend or wet bread, you use a glass bottle, you put little of breadcrumbs, place the potato seals, you shake them as if you beat a drink ... and you are placing them at the fountain. Do not get your hands dirty, do not spend bread to the cue… and you spend any breadcrumbs ,,,,
The recipe. That from 15 minutes to 190 degrees is a huge lie.
I have a doubt if my oven only has a flame at the bottom that the times change so much?