Expert chef reveals secrets to perfect baked potatoes every time
It seems simple enough – just put the potatoes in the oven. Yet even with this easy dish, there can be mishaps. Burnt on the outside? Undercooked inside? Taking forever to cook? A renowned chef offers tips on how to avoid these problems. Thanks to his tricks, you can forget about issues with this dish.
2 August 2024 13:51
Do you reach for potatoes a few times a week? That’s a big plus because they are tasty and healthy. They are rich in starch, quickly providing energy and keeping you full for longer, avoiding snacking between meals. Additionally, they contain vitamins and minerals such as vitamin C, potassium, magnesium, and iron.
When preparing potatoes, choose baking
The method of preparing potatoes greatly affects their nutritional value. We boil them most often, but it’s worth opting for baked potatoes from time to time. Prepared this way, they retain a lot of nutrients, and their taste is exquisite.
How does the chef do it?
No one needs encouragement to eat crispy potatoes, especially when seasoned with favourite spices. Fresh herbs like rosemary are also a perfect match. But how to prepare them at home to avoid pitfalls? Heston Blumenthal, a chef who leads Michelin-starred restaurants, decided to share his tricks. They are very simple and certainly will not be a surprise, but it’s worth remembering them.
Three tips
- The chef advises pre-cooking the potatoes for about 20 minutes before baking. This allows them to only need crisping up in the oven.
- It’s better not to peel new potatoes because they can dry out excessively. However, peeling is necessary for "old" potatoes.
- The last tip might be crucial. What you bake the potatoes on matters. The chef recommends a traditional metal baking sheet rather than an ovenproof glass dish. Metal conducts heat better, so the vegetables become crispy faster.
Baked potatoes
Ingredients:
- 1 kg of potatoes
- 50 ml of olive oil
- A few sprigs of rosemary
- 2 cloves of garlic
- Herbes de Provence
- Salt and pepper to taste
instructions:
- Pre-cook the potatoes for 20 minutes. Once cooled, cut them into quarters. Then, season with salt, pepper, and herbes de Provence.
- Mix them with olive oil and place them on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Place the rosemary sprigs and garlic alongside the potatoes.
- Bake in an oven preheated to 190°C for 30 minutes. After this time, the potatoes will be perfectly crispy on the outside and tender on the inside.
