Potatoes are widely applied in cookery of different people of the world. Its roasting - one of popular ways of preparation keeping all vitamins and allowing to lower number of calories in a ready-to-eat meal.
It is required to you
- large potatoes of 4 pieces;
- sea salt;
- olive oil;
- desi;
- black sprinkling pepper.
Instruction
1. Take large potatoes. Pay attention - it has to be without "sores", decayed also the other things spoiling its appearance. Wash out potatoes under cold water, use a brush (not rigid not to damage a peel): remove the earth remains completely. Pierce each root crop by means of a fork on all surface with distance between punctures in one and a half - two centimeters.
2. Oil potatoes olive. You watch that it got into all openings from a fork. Then rub root crops with coarse sea salt. At this stage at will it is possible to add garlic - clean it, small cut or use a chesnokodavka. Grate with garlic potatoes.
3. Warm an oven to hundred ninety degrees (depending on potatoes sizes temperature can fluctuate from 180 to 200 degrees). Lay out root crops in the center of an oven on a lattice and bake about two hours to a crisp (time can also change - from one and a half to two hours).
4. Take ready potatoes from an oven. Cut it lengthways in half (not up to the end - leave below a peel as a link). Loosen pulp by means of a fork inside, from above put a desi piece (ten - fifteen grams). Wait until it completely is absorbed in potatoes, and then add salt and a fresh ground black pepper. It is necessary to serve potatoes at once - with cooling it loses an appetizing crunch of a peel and is softened from oil.