Potatoes in the oven with a golden crust - simple, fast and very tasty! Baked potatoes in the oven with a golden crust.

Delicious ruddy potatoes in the oven are a real pleasure, everyone can afford such a potato. Baked potatoes with spices always fly with a bang from any table, whether it's a festive or a regular family lunch / dinner. You can serve potatoes with sauce, it turns out very tasty with ordinary sour cream, if desired, it can be combined with garlic and chopped herbs. As for the baking of the potatoes themselves, here we will add a few spices and a couple of drops of oil, a pinch of hot pepper and salt. The golden crust that is obtained as a result looks very attractive, so such potatoes can often be found even on the festive table. Potato wedges go well with vegetable salad. How delicious to bake potatoes in the oven with a golden crust, see my simple recipe with a photo. I'm sure you'll like this one too.

- potatoes - 5-6 pcs.,
- vegetable oil - 2 tablespoons,
- salt, pepper - to taste,
- Provence herbs - 3 pinches,
- dry granulated garlic - 1/3 tsp,
- hot red pepper - 2 pinches.

Recipe with photo step by step:

Prepare the potatoes - peel the tubers and wash thoroughly. Pat the potatoes dry with paper towels. Cut each potato into large chunks.




Transfer the potato wedges to a deep bowl. Pour in just a few tablespoons of vegetable oil.




Pour spices into potatoes - dry granulated garlic looks great here, some Provence herbs, salt, pepper, a couple of pinches of hot ground pepper. Optionally, you can add spices from yourself, those that you love the most.




Thoroughly mix the potatoes with spices so that each stick is wrapped in a mixture of spices and oil.






Preheat the oven to 180 degrees. Line a baking sheet with parchment. Spread potatoes on parchment. Transfer the baking sheet to the oven, bake for 15 minutes, turn over after the potato wedges, bake for another 10-15 minutes. Remove the cooked potatoes from the oven, arrange on plates and serve. I want to tell you how it is prepared

Baking crispy potatoes in the oven is not easy - sometimes instead of golden slices, a viscous mass is obtained, more like mashed potatoes, or slices charred on the outside and raw inside. To avoid such an outcome, you need to know a few cooking secrets and the right recipe. Crispy potatoes are very popular with children, as they resemble french fries, but due to the minimum amount of oil and the lack of frying, they are much healthier. Total time spent - 50-60 minutes.

Adviсe. It is advisable to use potatoes with an average starch content for baking in the oven, then the slices will keep their shape, turn out to be soft inside and golden outside. Recognizing suitable tubers is easy - their flesh has a dense structure and is usually white. The set of spices can be anything, they go well with crispy potatoes: cumin, marjoram, paprika, turmeric, basil, oregano and rosemary. So that the dish does not have an unpleasant smell and a too dark color of the crust, it is better to take refined olive or sunflower oil.

Ingredients:

• potatoes - 1 kg;
• refined vegetable oil - 70 ml;
• garlic - 2-3 cloves (optional);
• salt, ground black pepper, other spices - to taste;
• dried herbs - to taste.

baked crispy potato recipe

1. Peel and wash the potatoes, then cut each tuber into 4-6 equal parts. For even baking, the pieces should be about the same thickness and dried on a paper towel.

2. Put the selected spices in a deep bowl, add vegetable oil, salt, dried herbs and squeezed garlic (optional). Mix.

3. Dip potato wedges into the resulting mixture. Toss to coat slices with oil on each side. Leave for 7-10 minutes for impregnation at room temperature.

4. Preheat the oven to 180-200 °C. Grease a baking sheet with vegetable oil, put the slices in one row so that they do not touch each other. Drizzle the rest of the oil over the top.

Attention! If the potatoes are laid out in several rows on a baking sheet, then the slices will have to be mixed, and they will lose their shape, and in places where the pieces touch, the golden crisp will not work!

5. Bake the slices in the oven for 30-40 minutes (time depends on thickness) until golden brown.

6. Remove the crispy potatoes from the oven and serve hot as a separate dish or as a side dish for meat. Reheated potatoes lose their crunch.

Rustic potato in the oven is a savory dish with an elegant taste. A potato with a bright fried color and fragrant smell is worthy to be installed on. The dish is prepared quickly and turns out fabulously appetizing.

Potatoes always turn out delicious in their skins (in their skins), as well as in peeled form, whole or in slices. When the tubers are baked, there is an aroma from which saliva flows. Today we will cook it in different ways that will help you make a choice.

I remember how in the fall, after harvesting potatoes, I was sorry to leave small fruits 4-5 cm in size on the garden bed. I collected them in a bucket and put them in the refrigerator at home. Then I washed it, baked it in the oven in my uniform and ate it right with the peel for a long time. Delicious and healthy, as the peel is rich in potassium.

According to this recipe, the dish turns out so tasty that you can’t drag it by the ears.

• potatoes - 1.5 kg
• butter - 75 g
• paprika - 1/2 tsp
• garlic, dill, thyme, oregano, salt - to taste

Cooking:

1. Peel the potatoes, cut into 2 or 3 parts, put in a saucepan and cover with water. Salt the water, put on the stove and cook for 7 minutes. If the vegetables are small, then cook for 5 minutes.

2. Line a flat baking dish with foil or baking paper and lay out the semi-boiled vegetables. Sprinkle dry garlic on top (or squeeze raw garlic out of the cloves), sprinkle with all the spices and pour with melted butter (can be olive or vegetable).

3. Mix vegetables with spices with two spoons and put in the oven for 25-30 minutes.

4. During baking, you need to mix the vegetables 2 times.

5. Rustic potatoes in the oven will be ready when a fragrant crispy crust forms on top.

A delicious crisp on the outside and a crumbly inner content of the vegetable pleases all guests at the festive table.

Cooking:

1. Wash the vegetables with a brush, dry and cut into quarters. No need to peel.

2. Place the fruit quarters in a bowl, sprinkle with all the spices, salt, pour over with oil and mix by shaking the bowl.

3. Put the potatoes on a baking sheet covered with foil. Add crushed garlic cloves.

4. Put the baking sheet with the contents to bake in the oven, heated to 200-220 degrees for 35-40 minutes.

5. As a result, we get a delicious crust with a pleasant aroma.

Cook potatoes rustically in the oven and you will find out how fragrant and tender they are inside.

Required:

• potatoes 800 g
• olive oil - 50 g
• paprika, oregano, basil - all 1/2 tsp.
• dried garlic - 1 tsp
• turmeric - 1/4 tsp
• dill - 1 bunch
• green onions - 3 pcs.
• salt, pepper - to taste
• garlic - 4 cloves

Cooking:

1. Cooking the marinade. To do this, pour 50 g of olive oil into a bowl and add all the spices and salt. Add more salt and tear off the thyme leaves. Mix everything.

2. Peel the potatoes, wash and dry with a paper towel. Cut the vegetables into large pieces with a knife. Put the sliced ​​\u200b\u200bwedges into a cup and pour the marinade, mix.

3. Carefully place the slices in the marinade on a baking sheet covered with parchment paper. Put the baking sheet in the oven preheated to 200 degrees for 40 minutes.

4. Cut a bunch of dill and green onion feathers to sprinkle the finished dish. Rustic potatoes in the oven are ready.

5. Eat crispy wedges with your favorite sauce.

Baked potatoes with mayonnaise and garlic - video

Such a fragrant side dish is perfect for fish or meat.

Fragrant and very appetizing dish will not leave indifferent any of the guests.

Ingredients:

• medium-sized potatoes - 13 pcs.
• bacon - 13 slices
• carrots - 1 pc.
• onion - 2 pcs.
• tomato - 3 pcs.
• garlic - 3 cloves
• hot peppers, ground black pepper, Italian herbs, salt - to taste

Cooking method:

1. Squeeze garlic cloves onto peeled whole potatoes, salt, pepper and pour 1 tsp. Italian herbs. Pour more vegetable oil and mix everything with your hands.

2. Lubricate the baking dish with vegetable oil and put the carrots cut into cubes.

3. Peel hot peppers from seeds and cut into small pieces.

4. In a baking dish, add onion sliced ​​\u200b\u200bin half rings, diced tomatoes, pieces of hot pepper, salt and pepper to the carrot sticks. Sprinkle with a mixture of Italian herbs and mix everything. Vegetable pillow is ready.

5. Wrap a strip of bacon around the whole tuber and secure with a toothpick.

6. Wrap all tubers in the same way with bacon and place on a bed of vegetables.

7. Put the baking dish with the contents into the oven preheated to 180 degrees for 45-50 minutes.

8. After 45 minutes, remove the form from the oven, turn the tubers over to the other side, remove the toothpicks and continue to bake until golden brown.

Video on how to cook rustic potatoes in the oven with bacon

Such a dish can be not only everyday, but also festive, for a New Year's treat.

I really love potato tubers, baked in any form. And you? Share your opinion.

We mostly eat potatoes either fried or mashed - it's very tasty. Today we offer you to diversify your table and cook even more delicious potatoes. Despite the apparent complexity, our dishes are very easy to prepare. Choose!

Village potato

Young potatoes are best suited for this dish, because it is desirable to cook them with a peel. Old tubers can also be used, but they must be thoroughly washed with a brush.

• Cut medium sized potatoes lengthwise into 4 or 6 pieces.
• Lay the slices in a single layer in a baking dish.
• Drizzle potatoes with olive oil or regular unscented oil. Mix the slices with your hands. For 1 kg of vegetables, take 0.5 cups of oil.
• Sprinkle the oiled potatoes generously with any dry spices. You can buy them ready-made in the store - they are called "For Potatoes in the Village". You can make them yourself: mix salt (1 tbsp), ground pepper (1 tsp), dry herbs (2 tbsp).
• Bake potatoes in a preheated oven. First do it under the foil (20 minutes), and then without it - another 5-7 minutes.

accordion potato

Cut the long-shaped potatoes into slices, but do not cut the tubers to the very end. Salt and pepper the resulting accordions. Insert a very thin slice of fresh unsalted bacon between each adjacent potato slices. Bake the accordion potatoes in the oven for 35 minutes. 5 minutes before cooking, you can sprinkle the dish with grated hard cheese.

Potato with egg

For this dish, pre-boil the potatoes in their skins. When it cools down, cut off the sidewall. Remove the potato crumb from the middle (use it in other dishes). Salt the resulting potato mold and beat into it either one small chicken egg, or a couple of small quail eggs. Put the potatoes in the oven and wait for the eggs to set. Sprinkle with fresh herbs before serving.

Potatoes with cheese

Cut the potatoes lengthwise into two halves. Salt and pepper it a little. Bake in the oven until half cooked. Place a slice of high-fat hard cheese on each half. Put the potatoes back in the oven and keep them until the cheese is melted.

Potato with garlic sauce

Prick potatoes of the same size in several places with a toothpick and coat with vegetable oil. Wrap each tuber in foil and bake in the oven for approximately 50 minutes. Unwrap the hot potatoes and cut each in half. Drizzle the baked potatoes with a sauce of melted butter mixed with minced garlic, salt and herbs.

Potatoes with meat and vegetables

This dish is also called potato pizza:

• Bake whole large potatoes in the oven until half cooked or boil them in their skins.
• Remove the pulp from each potato.
• Put any stewed vegetables, boiled or fried meat, mushrooms inside the resulting boats. Be sure to pepper and salt the filling.
• Put a small piece of butter on top of the filling.
• Bake the potatoes until the butter is melted and the top crust is crispy.

This dish is well served with a spoonful of soft Ricotta cheese, which should be put on top of the filling while the potatoes are still very hot.

Potato skewers

Boil potatoes in salted water until half cooked. Cut it into slices. Thread potatoes onto skewers, alternating them with pieces of smoked bacon or slices of salami sausage. Bake the dish in the oven until the potatoes are fully cooked. Serve potato skewers with fresh or pickled vegetables.

Potatoes in milk

Very tender and tasty potatoes baked in milk are obtained:

• Peel potatoes (1 kg) and cut into thin circles. Place it in a baking dish.
• Fill potatoes with whole milk. It should be enough so that the liquid covers the top layer of potatoes.
• Put a few pieces of butter on top.
• Bake the dish in the oven for 1-1.5 hours until the potatoes are completely softened and a golden crust appears on its surface.
• Salt the potatoes just before serving.

Before baking, the potatoes do not need to be salted - in salted milk they will become very hard.

Potato in Greek

This dish will appeal to fans of Mediterranean cuisine:

• Cut small potatoes into halves or quarters.
• Salt the potatoes and drizzle with olive oil.
• Bake in the oven until fully cooked.
• Before serving, and while the potatoes are still hot, pour over 2 tablespoons fresh lemon juice and sprinkle with the zest from half a lemon. These spices are enough for 1 kg of tubers.

American style potatoes

Everyone's favorite dish, which is served in almost all fast food restaurants, is very easy to cook on your own:

• Prick a medium-sized potato with a fork and bake in the oven, after wrapping each tuber in foil.
• Cut off the sides of the potatoes and scoop out the baked flesh from the inside.
• Mash the flesh with a fork and mix with chopped bacon, grated hard cheese, softened butter and dill. Take all the ingredients to taste.
• Salt and pepper the filling and put back into the potatoes.
• Return the potatoes to the oven and bake until golden brown.
• Before serving, put a spoonful of thick sour cream on each potato.

french fries

In the original, this dish is called “Gratin”:

• Peel 1 kg potatoes and cut into thin slices.
• Lay the circles in layers in a round shape, after salting and peppering them.
• Mix 2 cups of heavy cream and 100 g of sour cream. Salt the sauce, pepper and pour ground nutmeg (1/4 tsp) into it. Add a couple of minced garlic cloves if desired.
• Pour sauce over potatoes. Sprinkle grated cheese (100 g) on ​​top of the dish.
• Bake the gratin at 200 degrees. Cooking time - 1 hour.

Potatoes in pots

A traditional Russian dish can be prepared even with mushrooms, even with meat. Fry potato slices, carrot slices, and onion half rings in a pan with butter until golden brown. Salt and pepper the vegetables after frying. Also fry mushrooms or pieces of pork or chicken. Salt them at the end too. Arrange vegetables, mushrooms and meat in layers in pots. Fill the dish with any broth (meat, vegetable, mushroom) and put a clove of garlic and one bay leaf in each serving. Bake potatoes in pots, first with a lid (15 minutes) and then without it (10 minutes).

Potatoes with mushrooms

Boil 1 kg of potatoes and cut them into slices or circles. Fry 0.5 kg of mushrooms and 3 large onions in vegetable oil. Place potatoes, mushrooms and onions in a baking dish. Pour the vegetables with a sauce of sour cream (1.5 cups), mayonnaise (0.5 cups), salt and pepper to taste. Bake the dish in the oven until the top crust is a beautiful golden color.

Potato roll with mushrooms

Make delicious mashed potatoes, but without the addition of milk. Put salt, pepper, dry herbs and a beaten raw egg in the puree. For 1 kg of potatoes, take 1 egg. Put it in when the puree has cooled down a bit. Spread the puree in a thin layer on a gauze napkin. Place any mushrooms fried with onions and flavored with spices on the puree. Using a napkin, roll up the roll and very carefully place it on a greased sheet. Top the roll with thick sour cream. Bake the dish in the oven until its beautiful ruddy color.

It would seem: an ordinary potato. But how many delicious and original dishes can be prepared from it. Cook according to our recipes and come up with your own branded ones.

There is nothing easier than making a baked potato. It's fast, tasty and not at all troublesome. The only negative is that sometimes it wants to crunch so much, but it doesn’t always work out to achieve the desired crunch. After trying a lot of options, I settled on the fact that I am completely satisfied and it always turns out. If you also do not yet know how to bake potatoes in a crispy oven, I offer you my win-win recipe. The potatoes turn out really (and completely, and not half a slice) crispy! Plus insanely fragrant and very appetizing. Try it. I'm sure these crispy potato wedges will become a frequent guest on your table!

• potatoes - 700-800 g,
• salt - 1 tsp without a hill
• seasoning for potato dishes - 1 tsp,
• provencal herbs - 1 tsp,
• ground paprika - 2 tsp,
• vegetable oil - 100 ml,
• garlic - 4 cloves.

How to bake potatoes in the oven with a crispy crust

Wash the potatoes thoroughly, peel and cut into medium-sized slices. I had small potatoes, I cut each one in half first, then these halves into three more parts.

Next, put the chopped slices in a deep bowl and fill them with cold water for 10-15 minutes. I usually turn on the oven as soon as I fill the potatoes with water. We need to get a crispy crust, so we set the oven to 200-220 degrees (here it’s better to look at your oven to see how warm it is).

Now we make dressing for potatoes. You can, of course, do without herbs, seasonings, just grease the potatoes with butter, salt and you're done. But tastier, of course, with dressing. We clean the garlic, chop it with a press or with a grater. We send it to a bowl. We also add all the seasonings and salt to the garlic.

Stir the dry part of the dressing, then add the oil to the bowl. This time I took refined sunflower oil, but I strongly advise you to try making a dressing with olive oil. It pairs perfectly with herbs de Provence and garlic.

Stir the dressing again and it's ready.

Back to potatoes. We take it out of the water, fill it with fresh water, rinse it thoroughly again and discard the potato wedges in a colander. Water should drain as much as possible from the potatoes. The drier it is, the crispier the potato wedges will be. I also dry them with paper towels.

We send dry slices to a bowl with dressing. We mix them there so that they are completely covered with aromatic dressing.

Now take the largest baking sheet you have. Cover it with baking paper. We lay out our potato wedges on paper. There is no need to mess around and lay them out in even rows. The main thing is to distribute them in one layer, not to overlap. If there is an extra dressing left (I have about a teaspoon left), pour it on top of the potatoes.

We load the baking sheet into the oven and bake at 200-220 degrees for about 25 minutes. The potatoes should be well browned.

Ready! An ideal addition to potatoes baked in this way will be your favorite sauce or sour cream. It is better to eat it hot, although the cooled slices do not lose their crunchiness.