Potatoes baked on a grill, ideal garnish for many dishes. However, it is also good and as a main course if to accompany it with salads or to fill with various products. One of the leading combinations loved by many, potato with a juicy classical Parmesan cheese.
It is required to you
- 3 average henna-red tubers of potatoes
- 3 tablespoons of a Parmesan cheese
- 2 teaspoons of vegetable oil
- 1/4 teaspoons of sea salt
Instruction
1. Wash out tubers with a soft brush. Choose for roasting in a uniform potatoes with an accurate thick thin skin, not young, but not stale, without visible defects, equal and firm.
2. There are several methods allowing to salt potatoes tubers before roasting. One of them consists in potato presoaking within from 2 to 8 hours in the salt solution prepared at the rate of 1 part of coarse salt on 8 parts of water. The second, more popular, consists in rubbing of a thin skin of a tuber sea salt, as at massage. It is the most convenient to make it, having scattered salt on a wide superficial bowl and rolling in it kartoshina in turn. That salt stuck to potatoes, it is previously covered with vegetable oil.
3. Some cooks advise to puncture tubers before roasting that they came out steam and those didn't burst on a grill. But the most dear culinary specialists object that the most preferable structure when the tuber gentle and "fluffy" inside with an ideal crisp learns only if you quickly cut ready whole potato right after roasting.
4. That potatoes didn't burn to a gridiron, previously oil it vegetable. Warm a grill up to the average temperature. Lay out tubers at such distance from each other that hot air could circulate freely around them. Bake potatoes of 50-60 minutes, to a crisp. You can grease each 15 minutes potato with the kindled desi or a pork fat that it turned out ruddier, but then the skin won't be such crunchy as a part of salt will be washed away. Ready potatoes are easily pressed through by fingers. Put on a silicone protective glove a hand and press tubers so that the peel lopnatsya.
5. Put in each tuber on 1 tablespoon of grated parmesan and return potatoes on a grill. You hold it about 2-3 minutes there until cheese begins to melt. You can add along with cheese a little desi and the fresh cut herbs. Serve potatoes hot.