You should know that Grandma Lina loved to cook, and my passion comes from being with her. She had an old notebook where she jotted down her recipes, writing them as best as she could. Even though she didn’t have much education, she wrote very well. That notebook is like a little written treasure she left me, and every so often, like today, I share one of her recipes with you. It’s like giving you a piece of my heart! Today, I’m sharing with you “Grandma Lina’s Baked Potatoes”. What can I say… simple, with few ingredients, but super delicious, crispy on the outside and soft on the inside, with a trick grandma used to make them perfect. Come with me to read the recipe and discover Grandma Lina’s little secret!
Other potato recipes that you’ll love like crazy:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma Lina’s Baked Potatoes
- 2.2 lbs Potatoes (already peeled)
- 2 tbsps Extra virgin olive oil
- 1 to taste Fine salt
- 2 sprigs Rosemary
- 1 to taste Ice cold water
Tools to make Grandma Lina’s Baked Potatoes
- 1 Bowl
- 1 Spoon
- 1 Baking tray
- Paper towels
Preparation of Grandma Lina’s Baked Potatoes
First, peel the potatoes, wash them, cut them into large wedges, and place them in a bowl with very cold water (the water should cover them well). Let them rest for 30 minutes, stirring occasionally.
After 30 minutes, drain the potatoes and dry them very well using paper towels, then place them in the baking dish.
Season the potatoes with the oil, a pinch of salt, and coarsely chopped rosemary, mix well.
Bake in a preheated oven at the highest temperature (I use a static oven from an economical kitchen) and cook for 1 hour, stirring 2-3 times, the first time after at least 20 minutes of cooking.
During cooking, check and if you see they are already cooked, turn off the oven. Every oven is different, so mine might take 1 hour while yours may take a bit less or more! Once cooked, let them cool slightly and serve! Voilà, simple and delicious, Grandma Lina’s baked potatoes are ready!
GRANDMA LINA’S BAKED POTATOES
In this recipe, my grandma didn’t always add it and I didn’t put it in, but if you want, garlic cloves would also work well, but please add them halfway through cooking to avoid burning and giving a bitter taste.
My little tip: if you’re making a large quantity and don’t consume them all immediately, once well cooled, you can freeze them. When you want to enjoy them again, just let them defrost at room temperature and then pop them in the oven for a few minutes; they’ll be like freshly cooked!
OTHER POTATO RECIPES
If you liked this recipe and love potato recipes, you might also be interested in: rustic potatoes and peppers – filled and melty potato pie – squid and potato salad.
