Chef Baked Potatoes
Presentation
If you love baked potatoes but dream of restaurant-quality perfection, you've come to the right place. Today I'll reveal my secret to soft-on-the-inside potatoes, incredibly crispy on the outside, and never dry. It's not magic, but a simple pre-cooking process that will change the way you prepare them forever. Forget sad, rubbery potatoes: with this recipe, you'll bring a stellar side dish to the table, incredibly simple to make. Get ready to amaze everyone!
Ingredients:
- 1kg red or yellow potatoes
- 2 cloves garlic
- 2 sprigs rosemary
- sage to taste
- cumin to taste
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
Preparation:
Rinse the potatoes thoroughly, peel 1 , place them in a bowl of water, and cut 2 lengthwise into not-too-thin wedges (4-5 wedges per potato). Blanch 3 in salted water for about 5 minutes.
Meanwhile, 4 Add oil, salt, and pepper to a bowl. 5 Finely chop the rosemary leaves (not the stems), roughly chop the sage leaves, separate the thyme leaves, and crush the garlic cloves with a knife. 6 Add all the herbs and the blanched potatoes to the bowl.
7 Mix everything well to combine the ingredients, then 8 Arrange the potatoes on a baking sheet lined with parchment paper, making sure they don't touch each other. Bake in a preheated oven at 180°C (350°F) for about 40 minutes. 9 Stir the potatoes every 15 minutes or so so that the wedges brown evenly. Once the potatoes are golden brown, remove them from the oven and serve while still hot.
Advise
- To make ahead : if you want to get ahead with the preparation, you can peel and cut the potatoes the day before and store them immersed in water.
- Be careful with the potatoes : don't use white potatoes because they are too floury and the result won't be optimal.
- Even better : if you want an even better result, set the oven humidity to 20% or, before starting cooking, spray a little water inside the oven.
- Browning : If they're struggling to brown, remove the oven lid and turn on the broiler for the last 5 minutes. Keep an eye on the potatoes to prevent them from browning too much.
- Pairings : I like to eat them with fresh cheeses like burrata or straccino. But more traditionally, they also pair beautifully with cutlets, braised meat, or whatever you prefer.
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