A new recipe for potatoes with a crunchy skin

Potatoes are one of the most practical ingredients and one of the foundations of Slovenian cuisine. It goes well with soup, naras, and moussaka, as a main dish or side dish. Because of their variety, we always have them in our storage, which is why it’s good to have a new recipe in stock to make something new out of it. This time a version of the baked potato will be impressive on social media these days and promises a crunchy crust!

How do we prepare the crispy potatoes?

First, turn on the oven at 220 ° C, and boil a large pot of water on the stove, in which we have mixed a tablespoon of baking soda. Cut the potatoes into cubes of equal size and put them in the dill, where they should simmer for 10 minutes. Meanwhile, in a small skillet, fry a few tablespoons of oil, dried parsley and three crushed garlic cloves.

Once the potatoes are tender, drain them and let them rest on the counter for 2 minutes. Then pour in the garlic mixture and shake well to distribute evenly. We don’t have to be gentle when shaking the container. Further, we have to coarsely throw the potatoes so that a thin layer of purée accumulates on their surface. This will be the basis for a crunchy crust. It may not look prettier during preparation, but it will definitely pay off later.

Then roll the potatoes out onto a baking tray lined with baking paper. Spread it evenly because we don’t want the oven to be crowded. Then bake for 10 minutes on high heat until starch. Stir everything together and pop in the oven for another 35 minutes. We check the potatoes every now and then, as the ovens are different from each other and it may happen that they will achieve perfect crispness sooner than later. Trust your instincts!

Read more: You must do this before you put vegetables in the oven

Photo: alexbai / Getty Images

Eva Natalin

For me, the kitchen is a place where I can completely relax and disconnect from the world while cooking, and at the same time a great backdrop for comfortable socializing.

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