A tasty and quick recipe without a long fuss and a lot of additional preparation is to be liked by everyone, both the hostess and the home. It is very easy to cook potatoes in a country style, we will not even peel them. And the taste of our potatoes is no worse than in fast food, only much healthier and cooked with love.
Cooking time - 25 minutes
Number of servings - 6 pcs.
Ingredients:
- Potatoes - 1 kg
- Refined vegetable oil - 5 tbsp. l
- Salt - 1.5 tsp.
- Ground black pepper - 0.5 tsp.
Cooking country-style potatoes:
For the dishes we sort out the tubers, they must be smooth, smooth, without damage and cracks. Wash potatoes with a stiff brush under running water. During the season it is better to use new potatoes - the skin is thinner on it. On the tubers should not remain dirt.
Potatoes cut into 4-8 pieces, depending on size. All pieces should be about the same.
In order to get the perfect crisp - you need to get rid of the starch. Wash the pieces in ice water and dry, spreading on a towel in a single layer. This step is essential when frying old potatoes, and young, with thin skin - you can not rinse, there the starch content is much lower.
Turn on the oven at 150 degrees to warm it.
We shift the potatoes in a deep bowl and add spices and salt. Mix well, pour in the whole portion of vegetable oil and mix again.
We shift to the prepared baking sheet.
We bake at 220 degrees for 15-20 minutes. If you get a potato that is already burning, and inside it is still raw, then pour some water on the baking sheet and bake for another 5 minutes.
We shift on a plate and serve exceptionally hot with ketchup.
Cooking Tips:
In order for the potato to be perfect - with a firm crisp and a soft soft crumbly center - you need to choose the right variety. Choose tall white varieties that are boiled soft. Yellow varieties, oblong shape, wet, as if from wax it is better to postpone for the preparation of dranik.
Size and shape also matter, because in this potato the most delicious is the crust. To achieve the maximum amount of crust, choose a large oval potato, which can be easily cut into 8 pieces.
Another cooking option
Before roasting, boil the potatoes for 5-7 minutes and dry them completely in a colander. On roasting takes 10-15 minutes and the dish is ready. Spices in this case are added to boiled and dry potatoes, and half of the oil is poured, the other half is poured into the pan.
