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Baked potatoes

Baked potatoes


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Boil the potatoes in salted water so that the fork enters them, then pass them under a stream of cold water and let them cool well.

We peel them and cut them in half if they are too big.

I cut the shapes with a cookie cutter.

I placed a slice of bacon, I added the potato and after a cut egg.

I caught the bacon in the toothpick and placed it in the tray, I repeated until I finished the ingredients

I added a cup of water to the tray, covered it with cling film and put it in the oven for about 30 minutes.

10 minutes before I took the foil from the tray


Ingredient:

  • potatoes - 1 kilogram
  • minced meat - 300 grams
  • butter 70 grams
  • mayonnaise - 2 tbsp
  • hard cheese - 100 grams
  • salt, spices to taste.

Baked potatoes. Step by step recipe

  1. Wash the potatoes (take about one tuber, better than the average size, to cook well), clean and rinse again. Dry a little.
  2. Then we take the potatoes and cut them crosswise without finishing the knife.
  1. Take pre-minced meat (I have homemade, made of pork), add salt and spices to taste, then put two tablespoons of mayonnaise, mix well.

The council. You can find out how to prepare delicious juicy meat from different types of meat on our website "I like to cook".

  1. Sprinkle with salted potatoes.
  2. It's time to fill our potatoes. We take the minced meat and place it correctly in the cuts: try not to put too much, otherwise you will break it.
  3. After the filling, place the potatoes on a baking sheet and place a piece of butter on each tuber. The oil will give the potato tenderness and juiciness.
  4. Now we need a grater with big holes to fry the hard cheese. After they have been shaved, sprinkle each potato on top.
  5. Turn the oven 200 degrees so that it heats up. Bake the potatoes for about 1 hour, at a temperature of 200 degrees. The potato should turn golden with a crispy crust.

The council. If you do not want the cheese to turn into a crust, then wrap the potatoes in foil before cooking.

It will be delicious to combine salted fish with this potato, which we will cook at home. I consume products for a fresh herring (you can add salt and mackerel according to this recipe). If you have more fish carcasses - increase the number of products proportionally.

  1. We take a fresh fish, make an incision along the rib, remove a thin film so that the fish remains intact. Cut off my head and wash my fish. Rinse under running water, wipe it with paper towels to dry.
  2. Along the ridge, where the incision is made, we make indentations with a knife, so that it is possible to divide the fish into fillets. Remove the ridge and select small bones.
  3. Take the fillet, transfer to a plate and sprinkle with salt on both sides. Cover with clinging foil and leave for 40 minutes.
  4. Then take 2 onions, cut into rings and spread in a deep bowl. Cover and set aside.
  5. During this time, our fish insisted, remove the film, remove the fillet and rinse under running water. Then wipe each thread with a paper towel.
  6. Cut our fillet into 1.5 cm slices.
  7. Take a prepared jar: place the chopped onion and fish in layers on the bottom of the jar.
  8. Pour the sunflower oil into the jar so that the fish is lightly covered with it.
  9. Put in the fridge for 3 hours. After this time - the fish is ready to serve.

So I boiled potatoes in the oven with cheese - just a jump. It turned out so fragile, juicy and fragrant. The most important thing is that it is very healthy: ripe potatoes contain a lot of goods for human health. We serve baked potatoes with slices of pickled fish - a wonderful dinner is prepared for the whole family. Welcome to the "I like to cook" website for new recipes for simple and tasty dishes.


Baked large potatoes with ground thyme & # 8211 learn how to prepare this recipe

Large baked potatoes with ground thyme

Baked potatoes, from this recipe, are one of my family's favorite side dishes. Although we recently discovered them, they have become one of our favorite foods. This amount is enough for 4 servings.

Ingredients baked potatoes with ground thyme

  • 5 very large potatoes
  • 100 ml of oil
  • 1 teaspoon ground thyme (or freshly chopped, if you have)
  • salt to taste
  • pepper to taste

Method of preparation

Take 5 large potatoes (the bigger the better), peel them and cut them into 2 or 3 pieces (3 if you hit some real giants: D).
In a larger bowl put 50 ml of oil, salt and pepper to taste plus a tablespoon of ground thyme (ideally it would be green thyme, fresh and chopped, but being winter now, I had to put from that dry). Roll all this potatoes in this composition and then put them in a tray filled with oil.
To avoid catching them, a foil or baking paper can be used under the potatoes.
Leave it in the oven for about half an hour, turning the potatoes once, when they have browned on one side.

Large peeled potatoes Seasoning ingredient Oil with salt, pepper and ground thyme Potato given through oil Large potatoes in the pan Large baked potatoes with ground thyme

Baked potatoes

When the winter is outside on the fences, nothing is more pleasant in the evening than to gather at dinner time and enjoy some baked potatoes, golden, with a crispy crust and a soft core, as if melting in your mouth. Next, we have to compliment the goodness of the potatoes with some beetroot or slightly sour cabbage salad and some delicious garlic sauce with yogurt. Or maybe & # 8230.but the combinations are a lot, the main ones are browned potatoes. They are crunchy

If you cook baked potatoes according to our recipe, you will get some crispy delicacies on the outside and soft on the inside - in other words yummmmmiiiiiiii. I also customized the recipe a bit - which, by the way, looks pretty good with the one here. It is an ideal recipe especially when it is cold and the heat of the oven is welcome in the house. In summer they can be grilled in this way, immersed in hot oil in a cauldron.

If you want inspiration for other potato recipe ideas, see here.


Crispy, baked potatoes & # 8211 Mom, how good they are

These crispy potatoes are so tasty that they quickly conquered everyone. You can prepare crispy potatoes when you have a family party, or simply when you want to eat a tasty dish.

You don't need a good reason to indulge in a serving of potatoes. Baked in a mixture of Parmesan, garlic and spices, baked potatoes are crispy and delicious.

Ingredient:

  • Potatoes, melted butter
  • Parmesan ras, salt
  • Garlic powder (or fresh garlic)
  • Mixture of spices for potatoes

Method of preparation:

Wash the potatoes well and cut them in half. In a bowl pour the melted butter, grated Parmesan cheese, garlic powder, salt (to taste) and spices for potatoes. Mix all ingredients well.

Pour the mixture obtained in the tray and then put the potatoes face down in the tray. Put the tray in the preheated oven at 200 degrees for about 30 minutes. Baking time may vary depending on the size of the potatoes.

If you want to prepare these crispy potatoes, I recommend you use new, small potatoes, because they will ripen faster.

After the potatoes are cooked, bake in the oven and set aside for 5 minutes to cool slightly. Then place the potatoes on the plate, with the cheese layer on top. You can serve them with a garlic and sour cream sauce.

This recipe for crispy potatoes has conquered the internet. Many people have already tried it and were surprised by their absolutely delicious taste. You must try this simple recipe. Good appetite and increase cooking!


Baked potatoes with garlic

Baked potatoes baked with very little oil, flavored with garlic

Pork chop with baked potatoes

Pork chop with baked potatoes, prepared with eggs, sour cream, cheese and breadcrumbs, served with potatoes au gratin and jiu

Baked potato lentils

Baked potato lentils prepared with grated carrots, finely chopped onion and celery, seasoned with sage and bay leaves


Other filters about Potatoes

If you are always looking for new recipes and you always want to offer the best dishes to your children, look for them.

Potato stew is the taste of childhood, along with rice pudding and soup with dumplings. So & icircn any family o.

If you love potatoes and are afraid, you will have to give them up in order to lose the extra pounds.

Baked potatoes with bacon are a tasty, filling and easy to make recipe. Plus, you can cook for anything.

Baked mashed potatoes are tastier than the classic boiled potatoes. The preparation time is, however, a little longer.

Musacaua with mashed potatoes is one of my family's favorite dishes. They also have a reason to prefer it, because it comes out.

Fasting potatoes can be very delicious if you know how to cook it with the right spices.

Buying chicken with potatoes is one of my husband's favorites. Luckily for me, the children started to do it too.

Baby food is generally represented by the classic puree from various cooked or steamed vegetables. Today I propose a.

Purple potatoes are great for making chips. I managed to prepare them in two forms, both in the oven and fried. Different.

Purple potatoes are very delicious if we cook them in the oven. Coptic, they offer their flavor on the tray, both literally and figuratively. I ii.


Baked neck, baked potatoes, pickles

When I'm not coordinating the activity in the kitchen of my five-star Michelin restaurant Duchemin, I cook for my loved ones: family and friends. I prepare simple dishes that do not require me to sit around them too much, preferring to drink a glass of good wine, listen to the music I like and sit down with my loved ones (brings Gordon Ramsay, right? ). Maybe you like to do something similar. That is, to prepare a tasty meal that is made almost on its own. Such as, for example, this nape in the oven with gasket baked potatoes, accompanied by nothing assorted pickles and a red wine, sec, not necessarily long-distance, just enough to set in motion your essential senses: sight, taste, smell, touch and even hearing (clink of clashing glasses).

What do you need?

  • 4 slices of pork neck, about 1.5 cm thick (one for each friend, plus two for the hosts)
  • 6 - 8 cloves of garlic, peeled, lightly crushed with the side of a knife
  • So many fresh mint leaves
  • A sprig of thyme, the greener the better
  • One, maximum two tablespoons of olive oil, with which to grease the large tray, as well as the slices of the nape of the neck
  • 0.5 L brown beer, strong and aromatic (at least Ursus, if not Silva)
  • Sea salt and mixed pepper (both freshly passed through a grinder), according to your tastes.
  • Optionally, you can sprinkle the neck slices (about two hours before baking) with a teaspoon of Worcester sauce and one teaspoon of lemon juice / lime (calculated per piece) - if you want something extra-fraged, or if you don't you have Corega at hand
  • About 3-4 white potatoes, small (counted per serving) in the shell, well washed, then dried with absorbent towels - as a garnish
  • 5 g butter with 82% fat - per potato
  • Green parsley leaves - 2 per potato (optional, for decoration only).

How do you proceed?

The cooking process takes a long time - at least 2 hours at a time, so put the oil in a non-stick pan, roll the pieces of neck seasoned with salt, pepper and Worcester sauce (this is optional, shall I say?), add the garlic cloves, mint leaves and thyme sprig, then drown everything with brown beer.

Cover the tray with aluminum foil and put it / put it in the preheated oven at 180 - 190˚C, where you forget about it for an hour (45 minutes, if it is easier for you).

Turn the meat from the obverse to the reverse, cover it again with the irresponsible aluminum foil (which gives you Alzheimer's in case you don't wear it as an anti-alien hatch) and put the tray of potatoes next to it in the oven.

After another hour of chatting with friends, shaving your entrees and drinking 60% of your wine, check the oven. Both pork heads and baked potatoes may have become edible (or edible, at least), so you can take them out of the oven and put them on plates.

Don't forget the pickles, the garlic sauce with yogurt and the wine (what's left).


Baked neck, baked potatoes, pickles

When I'm not coordinating the activity in the kitchen of my five-star Michelin restaurant Duchemin, I cook for my loved ones: family and friends. I prepare simple dishes that do not require me to sit around them too much, preferring to drink a glass of good wine, listen to the music I like and sit down with my loved ones (brings Gordon Ramsay, right? ). Maybe you like to do something similar. That is, to prepare a tasty meal that is made almost on its own. Such as, for example, this nape in the oven with gasket baked potatoes, accompanied by nothing assorted pickles and a red wine, sec, not necessarily long-distance, just enough to set in motion your essential senses: sight, taste, smell, touch and even hearing (clink of clashing glasses).

What do you need?

  • 4 slices of pork neck, about 1.5 cm thick (one for each friend, plus two for the hosts)
  • 6 - 8 cloves of garlic, peeled, lightly crushed with the side of a knife
  • So many fresh mint leaves
  • A sprig of thyme, the greener the better
  • One, maximum two tablespoons of olive oil, with which to grease the large tray, as well as the slices of the nape of the neck
  • 0.5 L brown beer, strong and aromatic (at least Ursus, if not Silva)
  • Sea salt and mixed pepper (both freshly passed through a grinder), according to your tastes.
  • Optionally, you can sprinkle the neck slices (about two hours before baking) with a teaspoon of Worcester sauce and one teaspoon of lemon juice / lime (calculated per piece) - if you want something extra-fraged, or if you don't you have Corega at hand
  • About 3-4 white potatoes, small (counted per serving) in the shell, well washed, then dried with absorbent towels - as a garnish
  • 5 g butter with 82% fat - per potato
  • Green parsley leaves - 2 per potato (optional, for decoration only).

How do you proceed?

The cooking process takes a long time - at least 2 hours at a time, so put the oil in a non-stick pan, roll the pieces of neck seasoned with salt, pepper and Worcester sauce (this is optional, shall I say?), add the garlic cloves, mint leaves and thyme sprig, then drown everything with brown beer.

Cover the tray with aluminum foil and put it / put it in the preheated oven at 180 - 190˚C, where you forget about it for an hour (45 minutes, if it is easier for you).

Turn the meat from the obverse to the reverse, cover it again with the irresponsible aluminum foil (which gives you Alzheimer's in case you don't wear it as an anti-alien hatch) and put the tray of potatoes next to it in the oven.

After another hour of chatting with friends, shaving your entrees and drinking 60% of your wine, check the oven. Both pork heads and baked potatoes may have become edible (or edible, at least), so you can take them out of the oven and put them on plates.

Don't forget the pickles, the garlic sauce with yogurt and the wine (what's left).


Jamie Oliver teaches you how to make the best baked potatoes

Preheat the oven to 190 degrees, medium to high. Cut the potatoes into quarters, or thick slices, 7-8 cm in diameter. Wash the slices well to get rid of excess starch. Put them in a pot and cover them with cold water and a pinch of salt. Boil for about 6-7 minutes, then strain them through a sieve.

Pour the potatoes into a tray and add the oil or fat of your choice (oil for Italian flavor, butter for intense taste, or goose fat for delicious crust).

Season the greased potatoes well and shake them if you want a thicker crust. Bake the potatoes for about 30 minutes.

Use Jamie's trick and press the potatoes a little with a puree press, so that they come in as much contact as possible with the tray and the hot fat.

Separately, prepare the mixture of spices, olive oil, herbs, garlic, a drop of balsamic vinegar from red wine.

If you prepare the version with butter, peel a few pieces of clementine or orange peel. It will not be edible, but the aroma is incredible.

Add the aromatic mixture over the potatoes for three quarters and bake for another 40-45 minutes.


Ingredients Baked potatoes with Dijon mustard

6 medium potatoes with thin skin
2 tablespoons Dijon mustard (mandatory with whole mustard seeds)
2-3 tablespoons oil
2 cloves garlic
1 teaspoon herbs provence
salt, pepper, paprika to taste

Preparation Baked potatoes with Dijon mustard

  1. Mix the mustard well with the rest of the spices, including oil.
  2. Do not peel the potatoes, just wash them well with a rough brush and then cut them into 6-8 slices, depending on the size of the potatoes, to get scraped. After you cut them, don't wash them anymore!
  3. Put the mustard over the potatoes and mix by hand until each slice of potato is well covered.
  4. Place the potatoes in a single layer in the baking paper tray. Sprinkle more salt on them and if you want a little hot paprika.
  5. Bake at 240C for 45 minutes.
  6. Serve immediately, while they are crispy. They are good and cold, but they soften a bit.

2. Potatoes with mustard in the pan

3. Baked potatoes with Dijon mustard

4. Baked potatoes with Dijon mustard


Video: Θαυματουργό! Τι Κάνουν 6 Ψημένες Σκελίδες Σκόρδο Στο Σώμα Μέσα Σε 24 Ώρες (July 2022).


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