Light and quick baked potatoes are one of those dishes we all know and that have accompanied our lunches or dinners in various ways.
They are loved by both adults and children and are the ideal side dish for roasts, meatloaf, fish dishes, etc… But they are also delicious in more indulgent preparations like steaks, cutlets, and sausages and even as a topping on pizza.
In short, a multitude of uses make baked potatoes a central preparation in the kitchen.
Therefore, although it is an extremely simple dish to prepare, to make it at its best, some precautions are needed that enhance the taste and appearance and significantly reduce cooking times.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 165.26 (Kcal)
- Carbohydrates 33.04 (g) of which sugars 1.55 (g)
- Proteins 3.88 (g)
- Fat 2.51 (g) of which saturated 0.39 (g)of which unsaturated 0.09 (g)
- Fibers 4.10 (g)
- Sodium 108.17 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 26.5 oz potatoes (yellow)
- to taste rosemary
- to taste oregano
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Non-stick Baking Tray
- Silicone Spatula or Wooden Spoon
- Skimmer
Preparation
First, bring a pot of water to a boil. Meanwhile, wash and cut the potatoes, placing them in a bowl full of water to prevent them from browning.
It’s important to try to cut them to the same thickness so they all take the same time to cook.
Once boiling, lightly salt the water and blanch the potatoes for about 5 minutes.
Do not overcook them, or they will start to disintegrate.
After this time, gently remove the potato wedges with a skimmer and place them directly in the baking tray, which should be large enough to allow you to easily turn the potatoes during cooking (I used a 13.78×9.84 inches tray).
Sprinkle with the indicated herbs or those you prefer, salt, pepper, and drizzle with extra virgin olive oil, but without overdoing it.
If using herb mix sachets, consider that salt and pepper are usually already included.
Bake at 356°F in the central part of the fan oven for the first 15 minutes, then switch to static mode at 392°F for the last 15 minutes.
Avoid turning them until they begin to form their delicious crust and are therefore less delicate.
Use a silicone spatula or wooden spoon to help.
When they are golden enough to your personal taste, remove from the oven.
Light and quick baked potatoes are thus ready to accompany your dishes!
Storage
They can be stored in the fridge well covered for up to a couple of days.
They can be stored in the fridge well covered for up to a couple of days.
Here is a selection of great products useful in the kitchen. Many of these have been purchased and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
