How do you make perfect baked potatoes (soft on the inside and crunchy on the outside)?

Baked potatoes are a popular dish, but difficult to get right. Here’s how to do them perfectly!

Today we prepare one of the most classic side dishes ever: baked potatoes, quick to prepare and excellent to be enjoyed with both meat and fish dishes. This is a recipe that everyone thinks they know how to make, but to be honest, preparing them properly is a real art ! Starting with the cut, we then move on to spicing up to the elimination of excess starch , and of course cooking!

In short, if you want to bring a wonderful side dish to the table, with the perfect preparation that we will offer you today, you will undoubtedly go without a doubt: here is the recipe for crispy baked potatoes and some delicious variations to try absolutely !

• Baked Potato Recipe
  • Advice
• New potatoes recipe
• Potatoes au gratin
• storage

How to make baked potatoes

1. First, prepare the mix of aromatic herbs , chopping them finely and mixing them in a bowl.
2. Now take the potatoes, peel them and cut them into cubes to the size you prefer and put them to boil in water for about 5-10 minutes (depending on the size of your future crispy baked potatoes.
3. While the potatoes are cooking in water, preheat the convection oven to 200 ° C and place a pan inside.
4. Once the potatoes have been drained, place them in the bowl together with the aromatic herbs and add the garlic, oil and salt to season them.
5. Take the pan from the oven when it has reached temperature and immediately turn over your future roast potatoes in it. In contact with the heat of the container, and thanks to the oil with which you seasoned them, a crust will already begin to form.
6. Before baking, give another round of oil and then cook for about 50 minutes remembering to mix them halfway through so that it forms a crispy crust on all sides and you will get perfect baked potatoes.
7. Once they are crisp and golden, turn off and let them rest for a few minutes.

Your delicious baked potatoes are ready to serve. Enjoy your meal !

If you want to try other recipes with delicious potatoes, here is a typical dish of the Swedish tradition: hasselback potatoes !

How to make good crispy baked potatoes: the secret and some more tips

Before moving on to show you some different recipes to amaze diners every time, it must be recognized that the secret to prepare tasty, simple but very crunchy baked potatoes is already contained in our recipe: it is a series of precautions that will create that irreplaceable crust.

– The first part of the secret is boiling the potatoes without the peel, this action will remove some starch and facilitate the creation of the external crust.
– The second part of the secret for a perfect result is, instead, cooking: the potatoes in the oven with rosemary must be thrown already well greased into the boiling pan, and then put in the oven at a high temperature and with a ventilated oven. The ventilated oven for roast potatoes is very important, it is used to dry the outside well and distribute the heat evenly.
– Finally , remember to mix them halfway through cooking: it will help to create the crust on all sides (however, do not open the oven more than necessary, otherwise the temperature and the final result will be affected).

The other advice that we feel it is right to give you to make a greedy baked potato side dish is to try not to remove the peel if you want. Since we will keep the peel, an important trick is to rinse the potatoes very well before cooking them, leaving them to soak for at least 10 minutes . In this way they will lose some of the starch they contain and remain more crunchy .

Another tip to vary with the flavors is to change the flavoring part: you can in fact add paprika , or turmeric to make it sweeter. These are just a few ideas, it’s up to you to create new flavor combinations.

How to make crispy baked new potatoes

New potato chips are perfect if you want a crunchy result. In fact, if you can usually think of removing the peel from the other potatoes, this type instead lends itself perfectly to cooking with the peel, which in the oven tends to wrinkle slightly, creating the classic crust effect !

1. To cook them, wash them well under running water, then dry them carefully and arrange them in a pan together with rosemary, garlic, salt, pepper and other herbs to taste.
2. Give it a good turn and then bake at 10 ° C for about 50 minutes, remembering to turn the chips every now and then.

Small but delicious, and perfect to combine with succulent meat dishes: try them!

Baked potatoes au gratin

If simple crunchy potatoes aren’t enough to whet your appetite, then perhaps this version is for you. Potatoes au gratin are crunchy and soft at the same time, and are so good that they can even become a single dish as a side dish.

1. To make them you must first blanch the peeled and cut potatoes or slices or chunks. After 5-10 minutes (depending on the size) put them in an oiled pan with salt, pepper and herbs.
2. At this point the ingredients for the gratin , breadcrumbs and grated cheese come into play! Sprinkle the potatoes perfectly, and make sure that the contents of the pan are not too high: in this way you will not need to turn them but their cooking will be uniform . If you can, in fact, try not to create layers but to arrange them in a single layer.
3. Cook at 220 ° C for about 25 minutes, and the potatoes will be ready to serve!

Also discover all our Sunday lunch recipes for elaborate and nutritious dishes and all our recipes with potatoes ?

storage

If you want to enjoy them at their best, we advise you not to wait even a minute and serve them as soon as they come out of the oven still hot and crunchy. However, if any are left over, you can keep them in the fridge for a maximum of 1 day in a container with an airtight lid. We do not recommend freezing.