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Country-style Potatoes in the Oven: A Simple and Delicious Cooking Method
Instructions
I prepare all the necessary ingredients. I peel the potatoes – you need 1 kg already peeled. I choose ones of roughly the same size so the wedges come out equal in length.
I cut each potato in half and then into wedges. I try to make the wedges an even thickness so they cook at the same time.
I transfer the potatoes to a pot, cover them with hot water and put it on the heat. As soon as the water boils, I count off 3 minutes and remove it from the heat. I drain the water and leave the potatoes in the pot to cool a little.
Meanwhile, in a small bowl I mix all the spices, add the salt and pour in the vegetable oil. I mix well.
I pour the prepared oil and spice mixture into the pot over the slightly cooled potatoes, cover it with a lid and shake vigorously. This way the oil is distributed evenly and coats every piece of potato.
I line a large baking sheet with foil. I lay out the potato wedges in a single layer with a little space between them.
I bake the potatoes in the oven at 200 degrees for 20-30 minutes. If your oven goes higher, feel free to add heat: the higher the temperature, the faster the potatoes cook and the tastier they turn out. The inside is guaranteed to be soft thanks to the pre-boil, while the outside is crispy and aromatic.
The country-style potatoes in the oven are ready. I serve them with my favourite sauce.
Tips
- 1
THE 3-MINUTE PRE-BOIL is the key step. Without it the inside will be "raw", while the outside may burn.
- 2
MIX THE SPICES + OIL FIRST – then pour them over the potatoes. This way the spices are distributed evenly.
- 3
A HIGH TEMPERATURE (200+ °C) – the higher it is, the crispier the crust. Up to 220 °C is optimal for a golden crust.
- 4
A SINGLE LAYER WITH SPACING – the wedges should not touch. Otherwise they will "steam" rather than bake. The same principle works for other kinds of baked potatoes.
Which variety of potatoes is best to use?
For country-style oven-baked potatoes it is best to use the "Red Scarlet" or "Agata" varieties. They have a dense texture – which lets them hold their shape during cooking – and a good flavour. The "Zhar-ptitsa" or "Nevsky" varieties also work well – they too are good for frying and baking.
My recipe is the "perfect side dish" with two secrets. It takes 60 minutes, makes 4 servings, and has 117 kcal per 100 g.
Video
FAQ
Which spices should I use? +
The classics: paprika (colour and sweetness), turmeric (golden colour), dried garlic (aroma), potato spices (a ready-made blend). Alternatives: rosemary (for a Provençal note), caraway (for a Slavic one), oregano (Italian), ground coriander (Eastern). For heat – ground chilli (1/4 tsp) or cayenne pepper. For a "curry" flavour, add 1 tsp of curry blend. For "barbecue" – smoked paprika + garlic powder. Fresh herbs (rosemary, thyme) – add them 5 minutes before the end of baking. A ready-made "Country-style Potatoes" blend from "Maggi" or "Knorr" is a convenient option. The "Pripravych" and "Pripravato" brands are good quality.
Which potatoes will not work? +
New potatoes will not do – they are too watery and boil down to a purée. Very starchy varieties ("Zhelannaya", "Lorkh") are also not ideal, as they fall apart. Old potatoes (stored 6 months or more) are acceptable, but less aromatic. Sprouted ones with green patches – do not use them (solanine). The best tuber size is 100-150 g, for uniform wedges. The colour should be even, with no spots. The skin should peel off easily. Before cooking, be sure to soak them in cold water for 10-15 minutes – this removes the excess starch and the crust will be crispier.
How long do the potatoes keep? +
In the fridge in a container – up to 2 days. On the second day the crust will soften and the aroma will fade. Reheating in the oven for 5-7 minutes at 200 °C will bring back the crunch. In the microwave – I do not recommend it, as it makes them "soft and rubbery". In the freezer – I do not recommend it either, as the texture changes after thawing. Cook enough for 1-2 meals so they can be served fresh. Freshly baked potatoes are at their "star" best in the first 30 minutes out of the oven. Do not leave them at room temperature longer than 4 hours. To serve them the next day, keep them in the fridge and reheat them only in the oven.
What to serve the potatoes with? +
A universal side dish: with grilled meat, kebabs, cutlets, fish. With sauces: Tzatziki (cucumber + yogurt + garlic), sour cream with herbs, ketchup, barbecue sauce, adjika. With fresh vegetables (cucumber, tomato, pepper) – a light dinner. With meat dishes – a "full lunch". For a picnic – cooled in foil, they "survive" the journey well. With a light beer – a "hearty serving". For children – without spicy sauces, with cheese or sour cream. For a "restaurant" presentation – garnish with a sprig of rosemary and a drop of balsamic. For a "vegetarian" lunch – with beans or soy meat. With a glass of dry red wine – a "grown-up" serving.
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