I love potatoes, but I absolutely don’t like potatoes that are soggy or have absorbed too much oil when out of the oven.
Dishes like this seem easy to make, but they need to be prepared following a few small tricks.
With the cooking method indicated in this recipe we will have potatoes that are crunchy on the outside and soft on the inside.
This happens because you blanch the potatoes before baking them in the oven.
To have tasty and crunchy baked potatoes, in addition to the cooking method, you have to be careful to choose the right variety.
The slightly floury one is the most suitable; the potatoes with yellow or red flesh are excellent.
On the other hand, new or early potatoes are not recommended.
In the Chef’s Tips section, I also show you a method for making baked potatoes without pre-cooking.
So let’s Get the recipe and prepare them !!
How to prepare crunchy Baked potatoes
Peel the potatoes, wash them under running water and cut them into regular and not too small pieces.
Let them boil for 5 minutes in a pot with boiling salted water.
Drain them well and pat them with kitchen paper.
Pour them into a bowl and season with oil, pepper, rosemary, salt and garlic, if desired.
We mix everything and place them in a baking tray lined with parchment paper or in a large and lightly greased baking sheet.
Let’s distribute them well, so they don’t overlap.
Bake at 200° static for about 35-40 minutes.
We turn a couple of times, to cook them evenly, always being careful not to overlap them.
The potatoes must be well browned.
We can use some chopped sage leaves instead of rosemary and pepper.
If we want to avoid double cooking, we can proceed in this way: after peeling the potatoes, cut them into slices and immerse them in cold water for 30 minutes.
We will then have to drain them and dry them well with a soft cloth.
Then season them with oil, salt and pepper and bake them at 200° for about 40 minutes.
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