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Crispy potatoes with cheese

Crispy potatoes with cheese


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Peel the potatoes, wash them and cut them into larger pieces. They are boiled in salted water. When they are almost cooked, drain them, then season them with salt, pepper and paprika and fry them in hot oil. They return to brown nicely on all sides.

Serve sprinkled with grated cheese and chopped dill.

They are good as such and next to a steak.


How to make scratched potatoes

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You know you've had only one party when the scratched potatoes show up at the table. With its layers of cream and potatoes, and then more cream and more potatoes, all cooked to the brim - well, it would be hard for me to think of another dish that would match with comfort and elegance perfectly. Here's how to make this classic dish for your next dinner party

Do you think that potatoes and gratins made from the skin are one and the same? Not too fast, my friend! Both are made with thinly sliced ​​potatoes cooked in sour cream, but have a small but significant difference: cheese. Classic cream potatoes are made only with cream and potatoes, while gratins add cheese between the layers and on top.

These two dishes have been quite intertwined over the years (because who doesn't love cheese with their creamy potatoes?), But today we focus on the classic dish with mashed potatoes. Don't worry - if you want to add cheese to your version, it's great for us.

You want starch potatoes for this dish - it's the starch that helps the cream thicken into a velvety sauce during cooking. Go for Russet or Yukon Golds potatoes. Russets have the most starch and make the most creamy sauce, but yukons tend to keep their shape a little better (although your sauce will be a little milder).

Cut the potatoes to 1 / 8- and 1/4-inch thick. A Mandoline does this very quickly and easily, but you can also do this with a sharp chef's knife. Just make sure your slices are about the same thickness so they cook at the same speed.

I like to boil sliced ​​potatoes in cream for a few minutes before putting everything on the plate. Thus, all ingredients are heated to the same temperature, which reduces the total cooking time. Currently, do not cook the potatoes once the cream starts to grow, you are ready to go.

The potatoes will not be dipped in the cream, so you can easily move them with the pieces in this step, so that they heat evenly.

This dish refers rather to potatoes cooked in cream, than to a firmly fixed pan, so that the sauce could still be quite weak and liquid, even once the dish is boiled and the potatoes are tender. It's all right - nothing about potatoes cooked in sour cream is really a bad thing, in my opinion.

Although I don't prefer to admit it, I actually grew up with scratched potatoes in the box and didn't taste the homemade version until too late in life. I'm glad to report that this recipe helps me waste time. It is as tried and true as it becomes, and so creamy and decadent. As the weather begins to cool, this is the perfect side dish to turn to. Of course, it is also a classic choice once the preparation for Thanksgiving begins.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about bringing the meat to the exact right temperature.

Meal plan for next week

Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as I promised, this series is changing - every week I'll respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?

As I eat my weight in sweet strawberries at this time of year, I am reminded of what to do with the abundance of spring and summer fruits. Usually, I'm not content with berries and stone, but when I went overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.

If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.

On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we were left with a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.

It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways we can create less waste and be more efficient and careful with our results Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.

Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with eggs in holes as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!

Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with an artichoke-laden omelette marinated in garlic, baby spinach, salted Parm and rich cream. I knew it would be fine, but it was above all my expectations.

Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like meringue time? Lots of fresh eggs mean more whites for cooking and baking - including light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.

Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, mustard-filling tits, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.

One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked "ready." Here's everything you need to know about ham temperatures for reheating and serving.

Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The defender is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten for more than an hour (!

For those of us who love devilish eggs (and we are legion), there is really no occasion that cannot be enhanced by a plate of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.


Horseradish with marjoram from Marin, cocorada with sheep cheese and onion tails from Sieu Odorhei, apple or chigala aliens with potatoes and Borșa macaroni prepared at a university in Cluj

Horseradish with marinade from Marin, cocorada with sheep cheese and onion tails from Sieu Odorhei, marzipan or chives with potatoes and macaroni from Borșa & # 8211 are some of the traditional products from several villages in Transylvania, prepared by university students and presented tomorrow at a traditional event.

Traditional dishes from Transylvanian cuisine will be presented by over 20 students of the Faculty of Agriculture, from USAMV Cluj-Napoca, in an event scheduled for Friday at the university. The event will be hosted, as in the years before the pandemic, by the Biodiversity Research Center on the university campus. "It will be an initiatory journey into the gastronomic past of our students 'home villages to discover the old-fashioned taste of their parents', grandparents 'and ancestors' cuisine to save from oblivion an exceptional peasant culinary heritage," says project coordinator Avram Fitiu. "We guarantee you an authentic journey that will delight your sensory taste buds in a unique tasting recital from Cluj to Mureș, from Alba to Maramureș, from Harghita to Sălaj", he promises.

Among the recipes are the marshmallow with marjoram, boiled goose with paprika and garlic, cocorada with sheep cheese, onion and dill tails, but also sorrel or sorrel or Toplița olives. All products will be judged by three experts in traditional gastronomy.


Crispy potatoes with hot avocado sauce

1. Preheat the oven to 6/200 ° C. In a bowl, mix the potatoes with the spices and oil. Place the potato slices on a single layer in a greased baking tray and bake for 40 minutes, turning once.

2. Meanwhile, grind tortilla chips and paprika in a food processor. Remove the potatoes from the oven and place them in a large bowl, add the sweet chilli sauce and mix well. Increase the temperature in the oven to 7/220 ° C. Sprinkle the tortilla mixture over the potatoes. Put everything in a baking tray and bake for 10-12 minutes, until the potatoes become crispy.

3. Meanwhile, to prepare the sauce, scoop out the avocado core with a spoon, mix with the remaining ingredients and a pinch of salt and make a puree. Keep cold until serving.


How to make crispy straw potatoes in the oven with pancetta and garlic sauce

Because frozen potatoes will be used, the oven must be preheated to 200 degrees.

They will be placed on a plate frozen / fresh potatoes cut into strips, over which it will rain vegetable oil, mix by hand to be completely greased with oil, following paprika / paprika and a pinch of salt.

Season the frozen potatoes in the large stove tray lined with baking paper and greased with oil plant (spread on the entire surface of the tray) and put in the hot oven, for about 30-35 minutes (taking care to turn with a spatula, to be well covered by the heat of the oven and cook evenly), until they become golden, with a crunchy texture on the outside and soft on the inside.

In the meantime, bacon it will be cut into pieces and fried in a Teflon pan (until it becomes crispy), then transferred to an absorbent kitchen paper (to remove excess oil), after which it will be placed in a bowl in waiting until serving.

Straw potatoes bake in the oven, transfer to a plate, serve with pieces of fried pancetta with ra parmesan And with garlic sauce on top.

For the appetizing look, baked straw potatoes will be decorated with finely chopped green parsley.


1 bag of 500 g frozen potatoes / 500 g fresh white potatoes

2 tablespoons paprika / paprika

2 tablespoons olive oil

100 g Parmesan cheese race (serving ptr)

a few strands of green parsley (for decoration)

For the garlic sauce

100 g Greek natural yogurt (pilos)

a pinch of salt
How to make garlic sauce
Garlic cloves are cleaned and put in a blender, mixing until they become a fine paste, alternating with drops of vegetable oil (incorporating well into the garlic paste).

The garlic paste obtained will be transferred to a bowl, over which the natural yogurt will be placed, mixing lightly with a whisk.


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(5 points / total votes: 127)

ramisimion 8 years ago - 12 November 2009 10:12

Re: Crispy baked potatoes

Ioana, how many ways to cook potatoes you know, I'm impressed! Today's ones look like chips. I'm not a fan of commercial chips, I could replace them with them. On Saturday I organize a festive meal and I think they will be 100% part of the menu, I have to surprise my guests again. All this thanks to your wonderful recipes. Thanks a lot!

Alina Huzuneanu 8 years ago - November 12, 2009 10:20

Re: Crispy baked potatoes

they look great to me. I'll try them tonight

ruxandra 8 years ago - 12 November 2009 12:19

Re: Crispy baked potatoes

I discovered your site by chance, in addition to my two favorites, today I am adding another one that honestly is a real inspiration, a mouthful of fresh air sometimes I have culinary blockages and honest to be home when I ask what they want me to do for food I come, I think, already, the famous comments: what do you want, what is easier. Honestly it would be easier for me if someone would tell me clearly why he has a craving. so thanks for this wonderful site

elyn 8 years ago - 12 November 2009 19:46

Re: Crispy baked potatoes

I did too ..I didn't like how the Malay felt, maybe I was wrong somewhere ..

oana georgiana 8 years ago - 12 November 2009 20:34

Re: Crispy baked potatoes

super taste magic potato

Andra 8 years ago - November 16, 2009 13:04

Re: Crispy baked potatoes

These potatoes look very good, I put them on my wish list. What Mexican spice did you use?

Ioana 8 years ago - 16 November 2009 13:28

Re: Crispy baked potatoes

alina 8 years ago - 21 November 2009 22:06

Re: Crispy baked potatoes

scz, when you say malai do you mean malai flour, crushed malai or?

Ioana 8 years ago - November 22, 2009 11:18

Re: Crispy baked potatoes

I mean corn, that is, cornmeal.
it is the malai that is sold in bags in stores and from which you make polenta. this, not necessarily this company, but it's about this corn: [link] I hope it looks good in the picture

dorin 8 years ago - 24 November 2009 17:16

Re: Crispy baked potatoes

good art and I'm sure they are good

Alexandra 8 years ago - 30 November 2009 17:25

Re: Crispy baked potatoes

Today I do them for the second time. I chose them as a garnish for fried fish. They are delicious and crunchy!

alin 8 years ago - 13 December 2009 15:54

Re: Crispy baked potatoes

mihaela 8 years ago - 2 January 2010 16:21

Re: Crispy baked potatoes

is the recipe also used for old potatoes? or only for new ones?

Aluas Maria 7 years ago - 9 February 2010 13:27

Re: Crispy baked potatoes

They are bestial, I have already done them twice and I will do them again because they are number 1

Elena 7 years ago - 1 March 2010 23:11

Re: Crispy baked potatoes

I recently discovered this site and I can say that I have a lot to learn. I don't know how to cook very well so I will make a special agenda with recipes only to start putting into practice what I read on this site. these potatoes can only say that they look very good and that I will let you know at the right time when I will cook what I think about this recipe. So I am waiting for as many simple and easy to prepare recipes but also delicious.

alexandra 7 years ago - 15 March 2010 11:21

Re: Crispy baked potatoes

super super good !! I have done it 2 times so far and I have given the recipe further

carmen7 7 years ago - 21 March 2010 17:27

Re: Crispy baked potatoes

cozma gabriela2000 7 years ago - 29 March 2010 13:35

Re: Crispy baked potatoes

I think it's a delicious recipe and I like these combinations super

iulia 7 years ago - 14 April 2010 18:44

Re: Crispy baked potatoes

I did them today for the first time. I had to improvise for objective reasons (the rented studio doesn't have an oven, just a stove), so I made them on the grill. Perfect! When my college colleagues come to me, I will cook them too. I will definitely impress them! In my opinion, the Malay does all the work. Anyway, a recipe as easy as it is tasty.

it doesn't matter 7 years ago - 22 April 2010 16:48

Re: Crispy baked potatoes

I made potatoes, they turned out quite ok, but I put them at 220 degrees and 45 minutes and they burned and you say I put them at 250 degrees and 45 minutes.

vali 7 years ago - 28 April 2010 13:55

Re: Crispy baked potatoes

how are they cold we go to a barbecue on Saturday and I wanted to know if I could make them from home: D. or maybe you give me a garnish idea and not the eternal salad. thx (I'm young at first in the kitchen)

Ioana 7 years ago - 28 April 2010 14:07

Re: Crispy baked potatoes

you better make the potato garnish also warm there.
you could make for example Skin potatoes: [link] bake the potatoes in their skins at home and eventually cut them in half and clean the core. and on the grill just grease the shells with butter and continue as in the recipe.

or you can bake the vegetables [link], just fry the vegetables on the grill. these would go well with any grilled meat

Andrevia 7 years ago - 18 July 2010 01:44

Re: Crispy baked potatoes

hmm I didn't put Mexican spice and they were very good anyway. anyway, wonderful

aly 7 years ago - 23 July 2010 14:14

Re: Crispy baked potatoes

dredges
Seeing his "it doesn't matter" comments, I was tempted to put them at a lower temperature or turn them off faster. But still I said to myself "you don't lose anything if you try" and I listened exactly to Ioana's advice. DO NOT BURN! Iasa DELICIOUS! Try with confidence. Maybe if you do exactly as in the recipe, cut the potatoes, they won't burn. I made new potatoes but not "very" new ones. Good appetite and you and me! Thank you Ioana. Continue to give us in-depth details. That's the only way we can do it.

Alexandra Tugui 7 years ago - 21 November 2010 14:25

Re: Crispy baked potatoes

it looks very delicious to see if it is delicious I sit and look at the picture it leaves my mouth watering

Crina Morari 7 years ago - November 27, 2010 19:45

Re: Crispy baked potatoes

I made this recipe and it turns out it's not so tasty, reheated, so it's best to do as much as you think you can eat at the moment. and I peeled them because I don't like fried in shell ... and they came out just as good

Cristina Cosa 7 years ago - 3 December 2010 19:17

Re: Crispy baked potatoes

super your recipes. I have already made some of them and they have been appreciated. keep it like this

Cristina Cosa 7 years ago - 4 December 2010 18:35

Re: Crispy baked potatoes

dear ioana how 5 minutes I took the potatoes out of the oven and they are delicious. I go great with a beer

iulianic 7 years ago - December 29, 2010 09:03

Re: Crispy baked potatoes

Interesting recipe! Thank you!
With breadcrumbs instead of corn, what will they be like? As for the oven temperature and baking time, I don't have any problems. I open the oven and try with a fork.

Irina 6 years ago - 24 January 2011 10:23

Re: Crispy baked potatoes

Ioana, I also made these potatoes that turned out delicious

I already make several recipes on the site, thank you very much for sharing your experience with us.

Anisia 6 years ago - 28 February 2011 17:03

Re: Crispy baked potatoes

I'm in the oven now. I am nervous!
Ioana, I missed your angelic site!
I kiss you and I'll be back (only if I have good news about the magic potatoes)

lili 6 years ago - 20 March 2011 19:21

Re: Crispy baked potatoes

I'll try them tomorrow. cold are not good?

Ioana 6 years ago - March 21, 2011 10:48

Re: Crispy baked potatoes

like any baked potatoes not too. they are not evil, that is, you will be able to consume them, but they will not have the same flavor.

Darvenia Darvi 6 years ago - 30 August 2011 20:34

Re: Crispy baked potatoes

I also make it tonight but I don't have Mexican spice, I have chilli and oregano and I also put rosemary

mady 6 years ago - 1 September 2011 14:14

Re: Crispy baked potatoes

I'll try the recipe too, it looks so good.

iuliana 6 years ago - 5 October 2011 11:32

Re: Crispy baked potatoes

Aida 6 years ago - 8 November 2011 16:07

Re: Crispy baked potatoes

They came out so good that tomorrow I'll do it again. Even if my oven is one without the possibility of adjusting the temperature. I put it on low heat, so as not to have any surprises, and I followed them, but after 45 minutes they were yammi. Thanks for the recipe.

gaby 6 years ago - 16 November 2011 17:56

Re: Crispy baked potatoes

very good, thank you very much that today we had guests and I didn't know what to do next to the meat anyway and you can try instead of cornmeal to put breadcrumbs with super parmesan cheese

Ioana 6 years ago - November 17, 2011 09:22

Re: Crispy baked potatoes

thanks for the idea, it sounds great.

Ioana 5 years ago - 4 February 2012 15:32

Re: Crispy baked potatoes

hmm they look very good, now mine are made too, I can't wait to take them out of the oven: D

roncea florentina 5 years ago - 3 April 2012 19:28

Re: Crispy baked potatoes

now I discovered the site I will try the network with crispy potatoes tonight

Yo Iza 5 years ago - 18 May 2012 13:24

Re: Crispy baked potatoes

Definitely tomorrow, they will be part of the menu. To miss . .

Catalina Elena Ionita 5 years ago - 7 June 2012 21:45

Re: Crispy baked potatoes

Suuuper: D They came out delicious !!

ema 5 years ago - 8 August 2012 12:10

Re: Crispy baked potatoes

Can Mexican spice be replaced with other spices? : D

Ioana 5 years ago - 8 August 2012 12:57

Re: Crispy baked potatoes

yes, any spice you like on baked potatoes

Bianca Coman 5 years ago - 22 November 2012 16:48

Re: Crispy baked potatoes

wow. superb..you have a lot of nice and good recipes. you are a perfect housewife. a real cook. CONGRATULATIONS.

Cathy 4 years ago - 25 March 2013 15:11

Re: Crispy baked potatoes

this recipe saves me how many times I have to quickly prepare a garnish for a steak and I don't have much time! it is fast and very tasty! I also made the breadcrumbs, breadcrumbs and parmesan and they come out very good. One night I only made potatoes with oil and spices because I had no corn or breadcrumbs and I realized after I put the oil on the potatoes (it was a bit late), but they come out good anyway!

Lia 4 years ago - 3 August 2013 11:56

Re: Crispy baked potatoes

I want to cook them tomorrow but I'm worried about their baking in the oven.

I have an old stove without an oven temperature indicator. It has 8 steps. I don't know what the maximum temperature is for you? 250? then I would appreciate that the highest step 8 would be 250grd and a 6 about 200grd. Will she be okay?
It is up to me not to blink them only on top, to brown or peel them and in the middle to remain undone.

Ioana 4 years ago - 4 August 2013 13:51

Re: Crispy baked potatoes

Lia, I can't tell you exactly, I didn't use such a step cooker. Don't you have the instruction book where to tell you what temperature corresponds to each step? If not, in your place I would buy / borrow an electronic kitchen thermometer and set the temperature for each stage. It's the safest. I checked my new oven even if it has a thermostat, because at the previous one I found a fairly large deviation between the thermostat and what it was in reality (the temperature was lower than the set one).
If none of these solutions are ok for you, use the step you usually use when baking potatoes and they come out well. That is the right step for this recipe as well.

Lia 4 years ago - 5 August 2013 16:27

Re: Crispy baked potatoes

Exceptional, bake on oil-free parchment. God, what does this internet mean, as far as you know, in Ceasca's time, mothers only knew how to make them in the oven in an oil tank.

Eventually we put them at the highest level and put them in the tray where we had the legs in the crust like kfc because we were in a hurry. They didn't quarrel, I watched the times but I didn't have to take out any assortment faster, I just returned the meat after 1/2 hour, it lasted just as long, both turned out delicious.

Next to the thighs I made the yogurt sauce + garlic and salt and it went great. + salad.
Thanks for such a recipe

Lia 4 years ago - 6 August 2013 08:39

Re: Crispy baked potatoes

Yesterday at noon because. I had forgotten the small red potatoes in the market, I cooked the first tranche of white potatoes I had around the house and I was delighted even if they were not too crunchy.

In the evening when I cooked for my husband to be fresh, I made them from the red ones (both varieties peeled because they are all crunchy for me) but they didn't come out, I still thought they were strong and unmade and -I peeled too much plus I hurried and forgot to grease them with oil and obviously I didn't eat them. Today we still have thighs but I'm going to buy more whites, not reds.

Eating with the whole shell is a very good thing, Edgar Cayce said so that we get used to feeding the pigs the core and we eat the skin.

Ioana 4 years ago - 6 August 2013 10:04

Re: Crispy baked potatoes

Lia, red potatoes are used in salads or other dishes that you want to keep their shape after cooking, not to break. that's why they didn't come out so well baked.
mashed white potatoes are ideal for puree or baking.
when fried, unflavored white potatoes.
these are the rules at sea.
if you have ever wondered why you have different results with potato dishes (for example, puree feels strong if you do not use the right potatoes), the explanation is the type of potato used. so watch out for potatoes, it looks like a common ingredient but it's not!

Lia 4 years ago - 6 August 2013 18:07

Re: Crispy baked potatoes

Thank you.
That's what I knew that the red ones are stronger, but I noticed your recipe first, lalena, and she pointed to the source on her blog, and that's how I got to you. That's how it was fair to say impressions and here, maybe I'm helping someone.
I read all the comments on every new recipe I make and find out something new from the world.
. And it was from her (Lena) that I remembered that she said to use "pink" potatoes. or for me there are only two kinds of white and red. Hence the confusion. I think she made them when those new tomatoes appeared that look pink when they are small, when they barely appear on the market. The sweet ones are big bad, so that's not what he meant.
I also posted there, so that it would be known.

But how do you distinguish between floury and non-floury white potatoes, because I didn't know that white potatoes are of two kinds?

Ioana 4 years ago - 6 August 2013 20:42

Re: Crispy baked potatoes

the white ones are also of three types: with high starch content, medium and low content. those with medium content are similar to red ones and can be used similarly in salads. those with a lot of starch are the floury ones.
how do you tell them apart only after you cut them do you realize, if your knife and hands remain white and you feel floury hands, it is clear, you have floury potatoes. the fewer white marks on the knife, the less floury they are. Normally market sellers should tell you who they are, but I still haven't found one to know what to sell. so there you go trying. the good news is that in stores it is written on the bags they are on and they go safe.

laura 4 years ago - 23 November 2013 20:16

Re: Crispy baked potatoes

They came out great! crispy and very good. Thanks, Ioana. A recipe that I have to remember to be able to make anywhere.


How to Make Baked Potatoes with Garlic and Parmesan & # 8211 Best Tips & Tricks

1. How to crush them.

You can do this with a mashed potato, or with a glass (or small bowl) with a flat bottom.

Do not press too hard, so as not to flatten them to the maximum. They should remain about an inch thick.

2. Experiment with different toppings and spices.

I made these baked potatoes with parmesan, but you can make them with other kinds of cheese, such as:

It just depends on your tastes here, and keep in mind that most types of cheese fit.

Moreover, you can also change the spices. Try them with thyme, oregano or Italian spices.

With any of these they will come out super delicious.

Oh, and you can also grind crispy bacon to sprinkle on top, to intensify their aroma, taste and texture.

3. What to serve baked potatoes in the oven.

Well, here I could make an endless list.

They fit perfectly with many dishes, and this is one of the things I like most about this baked potato recipe.

But I can't keep you up to date so I'll just make a few recommendations (my favorites):

4. What sauces do we serve it with

I made the baked potatoes with sour cream and freshly chopped basil.

It came out super delish, so you have to try them.

But if you don't like sour cream so much, here are some sauce ideas that would fit perfectly:

If you take into account all the tips given above, you will surely make the best baked potatoes.

And now I don't want to hold you anymore, because I'm sure you want to and can't wait to make them.

So let's heat the ovens, okay?

If you liked this recipe for baked potatoes and you want to see more similar video recipes, please subscribe to my YouTube Channel.


Crispy, baked potatoes - Mom, how good they are

These crispy potatoes are so tasty that they quickly conquered everyone. You can prepare crispy potatoes when you have a family party, or simply when you want to eat a tasty dish.

You don't need a good reason to indulge in a serving of potatoes. Baked in a mixture of Parmesan, garlic and spices, baked potatoes are crispy and delicious.

• Potatoes, melted butter
• Parmesan cheese, salt
• Garlic powder (or fresh garlic)
• Mixture of spices for potatoes

Wash the potatoes well and cut them in half. In a bowl pour the melted butter, grated Parmesan cheese, garlic powder, salt (to taste) and spices for potatoes. Mix all ingredients well.

Pour the mixture obtained in the tray and then put the potatoes face down in the tray. Put the tray in the preheated oven at 200 degrees for about 30 minutes. Baking time may vary depending on the size of the potatoes.

If you want to prepare these crispy potatoes, I recommend you use new, small potatoes, because they will ripen faster.

After the potatoes are cooked, bake in the oven and set aside for 5 minutes to cool slightly. Then place the potatoes on the plate, with the cheese layer on top. You can serve them with a garlic and sour cream sauce.

This recipe for crispy potatoes has conquered the internet. Many people have already tried it and were surprised by their absolutely delicious taste. You must try this simple recipe. Good appetite and increase cooking!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Ingredients

Step 1

Crispy potatoes with parmesan

We start by heating the oven to the highest stage for the classic oven or 220 & degC-230 & degC ventilation for the electric oven.

Peel the potatoes and cut them into 0.5 cm thick slices. If we use new potatoes, we can wash them very well with a wire brush and slice them with the peel.

Put the potatoes in a bowl, mix them with olive oil, salt, pepper, garlic, parsley, 3 teaspoons grated Parmesan cheese. Mix very well so that the potato slices are covered with a layer of spices and oil.

Place the potato slices in the pan, on baking paper, in a single layer. Bake the potatoes for 15 minutes, then take them out, turn them on the other side and sprinkle the rest of the Parmesan cheese on top.

Dam lacuptor alte 15 minute sau pana cartofii sunt facuti (furculita intra usor in ei) si sunt rumeniti frumos. Good appetite!