Oven-Baked Potatoes
Appetizers • European
Description
Here's a tip to achieve a golden crust and tender center in your oven-baked potatoes. You should cook them in two stages: first, boil them on the stove, and then finish baking them on a baking sheet. This recipe also has another trick: before baking, we generously coat the potatoes with oil and spices, which makes the golden wedges not only crisp up but also fill the kitchen with a delightful aroma.
Ingredients
- Potato 0 lbs
- Paprika 1 tablespoon
- Turmeric 1 tablespoon
- Ground Dried Garlic ½ spoons
- Ground Black Pepper to taste
- Salt 1 tablespoon
- Ground coriander a pinch
- Dried Chamomile a pinch
- Dried Rosemary a pinch
- Paprika to taste
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into wedges, add them to boiling water, and cook for 3 minutes. Then, drain the water and let the potatoes cool slightly.
Step 2
Mix all the spices and salt with the oil, then pour this mixture over the potatoes and toss well. You can do this directly in the pot where they were boiled. Cover it with a lid and shake until the potatoes are evenly coated with the spice mixture.
Step 3
Transfer the wedges to a baking sheet lined with parchment paper and place in an oven preheated to 430°F (428 degrees Fahrenheit) for 20–30 minutes, until golden brown. Serve with your favorite sauce.
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