Potato baked with Provence herbs. Recipe: Baked Potato - with Provence Herbs

Potato dishes are one of the most versatile and easy to make. Potatoes can be baked in their skins and slices, mashed, fried or simply boiled. The proposed option for cooking potatoes in the oven is simple, fragrant and surprisingly tasty. It is suitable for any occasion, whether you are going to cook dinner for the whole family or pick up something more spectacular for a special occasion. This is exactly what you will like and will not take much time to prepare.

Ingredients

• 3-4 large raw potatoes
• 3-4 garlic cloves
• salt to taste
• a mixture of Provence herbs (or any basil, rosemary to taste)
• vegetable oil
• breadcrumbs

Cooking with photo:

2) Fold the slices into a deep large plate, salt, add vegetable oil 2-3 tablespoons and mix.

3) Separately chop the garlic finely.

4) In a separate bowl, mix dry herbs and garlic, and ceiling. Then add the breadcrumbs and mix everything well.

5) Add a mixture of breadcrumbs, herbs and garlic to the potatoes. Mix everything.

7) Cook in a preheated oven at 180C for about 1 hour until the potatoes are soft.

Baked potato wedges with garlic and herbs - a great side dish for meat, poultry, fish or vegetables

To cook potatoes-accordion with Provencal herbs in the oven, you need potatoes, Provencal herbs, salt, ground pepper, vegetable oil, garlic.

To begin, prepare the fragrant oil. It contains only two ingredients - garlic and vegetable oil (sunflower or olive).

Peel the garlic cloves, pass through a garlic press or chop on the smallest grater. Add to oil, stir. Leave for 15-20 minutes to saturate with the aroma of garlic.

Rinse large potato tubers thoroughly in running water using a brush. Pat the washed potatoes dry with paper towels.

Salt the potato tubers to taste, season with ground pepper and Provence herbs or additional spices - at your discretion. You should slightly open the potato slices, adding spices.

Line an ovenproof dish or baking sheet with foil or parchment paper. Put in potatoes. Brush the top with fragrant oil using a kitchen brush.

Send vegetables to the oven for 40-60 minutes. Bake at a temperature of 190-200 degrees until soft. The baking time depends on your oven. You may need less or more time to get the desired result. During baking, take the potatoes out of the oven several times and brush with the remaining garlic oil to make the vegetables more juicy.

Potato accordion in the oven is ready. Serve hot with your favorite sauce, fresh herbs and vegetables.

Potato-accordion with Provencal herbs in the oven is a very hearty and aromatic dish that all guests without exception will definitely like. To improve the taste of baked tubers, you can add slices of hard cheese, bacon, meat, tomato slices. The end result depends on your imagination. Bon appetit!

Like it or not, it's boring without potatoes. From time to time you want fried potatoes or soft and fluffy mashed potatoes. But there is another alternative, more healthy and no less tasty - baked potatoes in the oven.

The easiest way to bake potatoes is simple: the tubers should only be washed, seasoned with salt and pepper and thrown onto a baking sheet, cooked until soft. But such a simple and familiar side dish is quite easy to transform if you turn on a little imagination.

There are a lot of options on how to bake delicious potatoes. Let's try one of them. Choose spices and ingredients according to your taste. You can add some grated cheese or add fragrant onions. A large field for creativity and delicious experiments.

What products are needed for cooking

• For 1 kilogram of potatoes:
• Olive oil 4 tbsp. l
• Dijon or any other mustard 3 tbsp. l
• Salt, black pepper, garlic and asafoetida to taste
• Wine vinegar 1 tbsp. l
• Ground coriander 2 tsp
• Paprika or red pepper 2 tsp
• Dry herb leaves: rosemary, thyme, oregano 1 tsp each

You can also use grated cheese, mayonnaise, fresh or dry onions - according to your taste.

Cooking baked potatoes

1. Wash a medium sized potato and cut it into wedges. If you want to speed up the cooking process, pre-boil the potatoes for 5 minutes. Drain the water and dry the potatoes.
2. Add salt, oil and all flavors. In addition to cheese, if you use it, add it 10 minutes before the end of cooking.
3. Mix thoroughly using a large bowl or large bag.
4. Grease a baking sheet with oil or use baking paper. Lay out the potatoes in one layer. In this case, the potatoes will turn out crispy and well baked. If everything doesn't fit, use multiple baking sheets.
5. Bake the potatoes in an oven preheated to 220 C for 25-30 minutes. If you have not boiled potatoes, then increase the baking time to 45-50 minutes, turning the slices once on the other side.

Serve potatoes with fresh salads and your favorite sauces. Bon appetit!

We prepare all the ingredients we need.

Wash and clean potatoes. If you use potatoes grown in your own garden, you can not even peel it, but simply wash it very carefully from the ground, because, as you know, most of the nutrients are in the potato skin. I have store-bought potatoes - so I didn’t dare to cook with the skin. After the potatoes have been washed and peeled, be sure to dry them from excess water. To do this, I spread it on a paper towel and blot it with another paper towel on top.

Then pour vegetable oil into raw chopped potatoes and add salt and seasonings. It is very important to use the Provence herbs seasoning, it is she who gives the unique aroma and taste to the potatoes. For a change, in addition to the "Provencal herbs" I use "spring greens" and ground black pepper. You can also add paprika. Mix well.

We clean the onion from the husk, cut it into half rings. I immediately warn you that the onions will be a little crispy, so if you don’t like it, cook without onions. Without onions, it will also come out very, very tasty.

For cooking, I used a rectangular shape. You can cook this dish on a whole baking sheet, but, accordingly, the number of ingredients also needs to be increased. Lubricate the form with a drop of vegetable oil, spread our potatoes with butter and seasonings.

Sprinkle onion half rings on top. Put the mold in a preheated oven. We bake for about an hour at a temperature of + 190 ° C.

While our potatoes are baking, grate hard cheese on a medium grater. It is best to use hard cheese that is suitable for baking, otherwise the cheese may not melt, but simply burn.

Despite its simplicity and availability, potatoes can also be a festive dish. The main thing is to cook it so that it turns out tasty, beautiful and very appetizing. If you think that you need to know some special secret for this or spend several hours in the kitchen, you are very mistaken! My favorite recipe, oven-baked potatoes with garlic and Provencal herbs, is super easy and quick to make (you don't even have to peel the potatoes!), but it looks like it's not a shame to serve the most demanding guests. Appetizing ruddy crust, fragrant spices make potatoes baked in the oven incredibly tasty and very presentable. Such a potato will be a wonderful side dish for both meat and fish. Yes, in principle, it can safely act as an independent dish - very bright potatoes turn out to taste and are self-sufficient.

Ingredients:

For 2 servings:
- 0.5 - 0.6 kg of small potatoes;
- 0.5 tsp salt;
- 1/3 tsp pepper mixtures;
- 1 tsp dry Provence herbs;
- 1-2 cloves of garlic;
- 2 tbsp. l. vegetable oil.

How to cook with a photo step by step

We need very small potatoes, literally 2-3 cm in diameter. Of course, you can take a larger one and then cut it, but the appearance of the finished dish will suffer from this - after all, whole tubers look much more appetizing than pieces. You can find such small potatoes in the market or, if you sort out the potatoes a little, in the supermarket. As a rule, it is not very popular - after all, it is very inconvenient and long to clean it. But in our case, this is not a problem at all - we will not peel, but only thoroughly wash the tubers. Try to choose potatoes without damage on the surface and approximately the same in shape - either round or oblong. If you don’t want to doubt how thoroughly you washed the peel, I advise you to use a vegetable brush - then there will definitely not be any dirt on the potatoes.

We put the well-washed potatoes in a fairly deep container. Add to it salt, a mixture of peppers and Provence herbs.

We pass the garlic through a garlic press and also add to the potatoes.

Drizzle potatoes with vegetable oil. You can take olive, you can - sunflower, the main thing is that the oil is refined, odorless.

And carefully mix the potatoes with spices, trying to spread them over the entire surface of the potatoes.

Put the potatoes in a baking dish. The form can be ceramic, and glass, and silicone, and with a Teflon coating - the main thing is that you like to cook in it. Well, and one more requirement - the size of the form. When baking, potatoes with garlic and Provence herbs should feel free in it, settling in only one layer. Even if there is free space - emptiness is better than crush. It is not necessary to grease the form first - after all, we added vegetable oil to the potatoes along with spices, this will be quite enough.

If your mold has a lid, that's great! If not, don't fret. Instead of a lid, you can use baking foil. Just tightly cover the top of the form with foil in one layer.

We put the form with potatoes in the oven, preheated to 220-230 degrees. And bake for 20 minutes. After this time, we take out the form, remove the foil (or lid) and carefully turn the potatoes over to the other side. Again cover the form with foil (or a lid) and send it to the oven for 20 minutes.

This time is enough for the potatoes to be properly baked to a golden brown. Just in case, we check the potatoes for readiness with a toothpick or a wooden skewer - the potatoes should be soft.

We spread the potatoes baked in the oven with Provencal herbs and garlic on a plate, decorate with vegetables and herbs and serve immediately.






Bon appetit!
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