Modest potatoes — a universal dish. Baked in "uniform" it becomes crunchy, golden and salty outside both friable and white inside. Various stuffings turn it into full-fledged second course, supplementing and emphasizing well familiar taste. Potatoes baked by slices in fat sauce — a royal garnish of which the skillful hostess can be proud.
It is required to you
- Potatoes baked in "uniform"
- — 1 kg of potatoes;
- — 2 tablespoons of olive oil;
- — 1 tablespoon of flour;
- — sea salt of middle grinding.
- Potatoes baked by "accordion"
- — 1 kg of potatoes;
- — 150 g of fat or fat bacon.
- Potatoes baked by segments
- — 1 kg of potatoes;
- — 2 tablespoons of olive oil;
- — 3 garlic gloves;
- — 1 tablespoon of leaves of rosemary;
- — sea salt.
- Graten Dofine
- — 1 kg of potatoes;
- — 150 ml of milk 2.5% fat;
- — 150 ml of cream 20% fat;
- — 3 garlic gloves;
- — 2 branches of a thyme;
- — pinch of fresh ground nutmeg;
- — 1 tablespoon of a desi;
- — 25 g of a svezhenaterty Parmesan cheese
- — salt and fresh ground pepper.
Instruction
1. Potatoes baked in "uniform" are suitable For roasting not any potato but only its friable grades rich with starch. They have usually reddish thin skin and white, but not yellowish flesh. Tubers of potatoes have to be dense, not wrinkled, overdried and not damp, without "eyes", sprouts and green spots. It is the best of all to pick up kartoshina of one size that they пропеклись at the same time. Small tubers will be ready quicker, but will be suitable only for a garnish, they can't almost be stuffed. Too big tubers will keep themselves waiting long. For roasting potatoes with tubers weighing from 200 to 300 grams, roundish and equal are considered ideal.
2. Before roasting potato needs to be washed up well. The baking plate is better to do by a stream of cool flowing water it, washing away the got stuck soil by means of a rigid brush. Then tubers need to be dried by means of paper towels and to pin a fork. Potato contains liquid which when heating will evaporate. If he doesn't find "way out", potato "will blow up". There will be 6-8 punctures enough. Rub each tuber with olive oil. That the crust was golden and crunchy, roll in potato in mix of wheat flour and salt of a fine crushing. Lay out tubers on the baking tray laid by baking paper. Put it in the oven warmed up to 200 wasps. Potato will be ready in 60-90 minutes. In about 30 minutes it will need to be turned. The baked potato needs to be made an incision lengthways, and then to press slightly big and a forefinger that in a section friable potato pulp seemed.
3. It is possible to serve the baked potatoes with the kindled oil or sour cream, having strewed the parsley crushed by greens, green onions or fennel, the fried pieces of bacon, mushrooms, creamy cottage cheese or cream cheeses stuffings, a salted or smoked fish, forcemeat and many others. The baked potato topped with a spoon of sour cream and a handful of caviar and strewed with the crushed shnitt-onions is considered classical refined snack.
4. Potatoes baked by "accordion" to bake potatoes "accordion" large, long tubers will be necessary for you. They need to be washed out, dried and wide, sharp to knife on thin ( from 5 to 7 mm) slices, every time without finishing an edge. Accidentally not to cut potato, it is possible to put a skewer or a rasp which won't allow a knife to finish the movement along a tuber. Cut bacon or fat on thin slices to facilitate cutting, previously freeze a product. Insert slices into cuts. Bake potatoes in previously warmed up to 200 about With an oven about an hour, give, having strewed with the crushed greens. You can bake potatoes ""an accordion, having put pieces of a hard cheese instead of fat or bacon. Such potatoes will turn out tasty and in case you insert slices of the desi which is previously mixed with greens and garlic into its cuts, and then frozen.
5. The potatoes baked долькамиКартофель, baked by segments can compete in popularity with French fries. Wash out tubers, dry and cut lengthways at first in half, and then each half on four parts. That slices turned out crunchy, wet them for 30 minutes in a bowl with cold water. Drain water and dry potato. In a bowl mix olive oil, salt, the crushed garlic and leaflets of rosemary. Put potato in mix and well mix that spicy oil covered segments. Lay out potatoes in one layer on the baking tray which is previously laid by baking parchment. Try to put segments skin down. Put a baking tray in the oven warmed up to 200 wasps. Bake a dish about 30-40 minutes.
6. Graten DofineKartoshka baked by slices in creamy sauce — pride of the French cookery. She is known as a gratena of Dofine and is called so in honor of the province where for the first time began to cook this dish. For a start it is worth being engaged in sauce. In a stewpan mix milk and cream. Grate garlic gloves on an average grater. It is optional to remove a peel from them, it will get stuck in cloves when pulp passes through them. Add garlic and a thyme to a stewpan. On average fire bring mix to the boil and season with grated nutmeg. Filter sauce through a gauze or a fine sieve.
7. Wash out potato, clean and dry. Chop thin circles, thickness of each slice has to be no more than 3-5 mm. For 20-30 minutes wet pieces in cold water. This procedure will save tubers from excess starch and won't allow slices to collapse. Grease a form for roasting with a desi. Lay out potatoes circles layers, seasoning with salt and a fresh ground black pepper. Water with creamy sauce. Grease the dim party of a food foil with a desi and cover with it a form, the brilliant party up. Bake гратен in the oven which is in advance warmed up to 160 wasps within an hour, remove a foil and strew a dish with cheese, trying to distribute it an even layer. Return гратен to an oven and bake it 15-20 more minutes, waiting for a golden crust. Before cutting a dish, let's it cool down a little.