Composition / ingredients
Step-by-step cooking
Step 1:
How to bake potatoes in the oven? Prepare the products. Take medium-sized potatoes, they will bake faster. It is better to cook breadcrumbs yourself, they will turn out much tastier than purchased ones. Pre-wash the potatoes well under running water with a brush.
Step 2:
Peel the potatoes and dry them with paper towels. Put each tuber in a tablespoon and make frequent deep cuts with a knife, not reaching the end.
Step 3:
Put the potatoes in a baking dish.
Step 4:
Pour sunflower oil on each tuber. Sprinkle with salt. Put the potatoes in preheated to 200 °From the oven for 30-35 minutes.
Step 5:
After the time has elapsed, take out the form. Sprinkle the potatoes with breadcrumbs and black pepper. You can also take your favorite spices. Spread pieces of butter on top of each tuber. Put the mold in the oven for another 15 minutes until the potatoes are browned and ready. The exact time will depend on the characteristics of your oven and the size of the potatoes. Ready potatoes are immediately served to the table. Bon appetit!
Now we perceive potatoes as a second bread. Almost no feast can do without it. Nutritious tubers are used as a side dish with various meat or fish dishes, boiled, baked and fried potatoes are added to various salads. Potato chips can become the basis for snacks if you put 1-2 tsp of salad on them.
Potatoes, which have long been considered inedible, have become one of the most popular and favorite foods thanks to the French pharmacist Antoine Auguste Parmentier. Having been captured in Prussia during the Seven Years' War (1757-1763), he first tasted potatoes, which were then considered so inedible that they preferred to feed them to pigs and prisoners. Parmentier unexpectedly liked the taste of potatoes. Returning to France, Parmentier began to study the chemical composition of the plant, which the Paris Medical Academy considered harmful to health and banned the use of food. The ban was lifted only in 1772, largely thanks to the efforts of Parmentier. To make the French fall in love with potatoes, Parmentier invented new dishes from it and arranged dinner parties with famous guests. Here he offers potato bread, potato soup, potato porridge and even potato jam. However, this root vegetable became really popular in France only during the hungry revolutionary years. In 1795, it was grown in besieged Paris, even in the Tuileries garden.
Root vegetables are best washed with a brush or a stiff sponge under running water.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
