Potato – baked potato bake

Fried potatoes are properly prepared

Must be golden with a soft, creamy, fluffy midpoint

Techniques and recipes to make them perfect.

General Roasting Tips for Roast Potatoes

  • Select the right potato. You need a "flour" potato and not a "waxy" potato.
  • Peel the potatoes and cut them into evenly sized pieces. L: Arge pieces are better than small ones. 2-3 inches perfect (5-7 cm)
  • Preheat the oven. Or If you cook a roast, add the potatoes over the last 40 minutes of cooking time
  • Cook for 40 minutes and 1 hour
  • The oven temperature is perfect between 160 ° C (320F) and 180 ° C (356F). Up to 200 ° C (392F)
  • The time the potato is ready before serving. They will lose the appeal if they are too long
  • Never fried potatoes in oil only. Color will be imperfect and tastes tasteless.

    • Use the butter for the perfect color.
    • Use dripping, bacon fat or bacon for taste
    • The luxury fried potatoes to use Duck fat or Liba fat
    • Use olive oil and butter for the Mediterranean mood
    • For the great taste and color, use a combination of butter and fat or dripping from the roast.
    • Method 1 – Method of fryer

      1. Wash, peel, then moisten the potatoes again
      2. Cut to even size pieces to cook the same proportion
      3. To heat some of the pure vegetable or baking / cooking oil in a pan deep baking temperature (180 degrees to 360 degrees)
      4. Dry the potatoes and blanch in the deep rust for 1 to 2 minutes. Oil needs to bubble quickly and immediately bake. If there is not much movement, it's not hot enough. You do not want any color on the potato. All you want them to do is to wear a mild headband and create a mild skin on the potato to not stick to the furnace
      5. Add a combination of melted butter or butter / oily butter / duck fat, butter / olive oil or butter / drip
      6. Add salt, pepper, and place in a hot frying pan, pan or baking pan. NE Overload the tray. I'm glad to have a pot that suits the potato quantity. If they accumulate deeply, only outsiders will be sharp. Cook at 170-180 ° C (340-360F)
      7. After 15 minutes, remove it from the oven, throw it in or turn it slightly and pull it back with the butter on the bottom of the dish. This makes crunchy skin. Return to the oven
      8. Take it out of the oven every 10 minutes and throw / rotate it and then throw it back quickly and then return to the oven
      9. When the potatoes are golden brown and crunchy on all sides, take a spider or a knife or fork and try it out. The outside should be crunchy and golden and the interior must be so soft that it does not resist at all.
      10. Check the seasoning again and serve it immediately.
      11. Spice it thoroughly with salt and pepper
      12. Method 2 – Fast Method

      13. Wash, peel, then moisten the potatoes again
      14. Cut to even size pieces to cook the same proportion
      15. Put the potatoes in a cool water.
      16. Simmer and cook until cooked almost. Leave it for 15 minutes or a little longer for large pieces or 10 to 15 minutes. At least you have to cook, but you do not have to burn it to make it completely. They must be done in the oven and work with crispy crust.
      17. Channel well. Do not run under water or cool down. Allow to drain a granule, grid or sieve
      18. Brush with soft butter or soft butter or hard cuts.
      19. Add salt, pepper, and place in a hot frying pan, pan or baking pan. NE Overload the tray. I'm glad to have a pot that suits the potato quantity. If they accumulate deeply, only outsiders will be sharp. Cook at 170-180 ° C (340-360F)
      20. After 15 minutes, remove it from the oven, throw it in or turn it slightly and pull it back with the butter on the bottom of the dish. This makes crunchy skin. Return to the oven
      21. Take it out of the oven every 10 minutes and throw / rotate it and then throw it back quickly and then return to the oven
      22. When the potatoes are golden brown and crunchy on all sides, take a spider or a knife or fork and try it out. The outside should be crunchy and golden and the interior must be so soft that it does not resist at all.
      23. Check the seasoning again and serve it immediately.
      24. Method 3 – Traditional Methods

        1. Wash, peel, then moisten the potatoes again
        2. Cut to even size pieces to cook the same proportion
        3. Add to the roasting tray around the baking, which is approx. Leave the baking for 45 minutes and 1 hour
        4. Put them together with grease or dripping from the roast.
        5. Roasts have to cook 150-170 degrees to avoid too much shrinkage in the meat. This means that it takes a little longer to cook potatoes.
        6. Open the oven every 10 to 15 minutes and follow the potato with grease or dripping from the roast
        7. If they are sharp and cute from the outside, soft and soft inside, they are ready

        If you have any questions or feedback, please visit the following website at the following chef-a-gogo address and write a comment. I like the feedback, the success stories or the problems to be solved.

        Enjoy roasting.

        Source by Shane Brierly

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