The baked potatoes

What better outline of a beautiful pan of steaming baked potatoes and crispy outside but soft-hearted?
Wonderful!

Unfortunately, potatoes often come out of the oven so well cooked but unfortunately soggy; or worse, scorched and inedible.
But everyone has their own secret to make them able to perfection:
I have been adopting two-stroke cooking for many years.

Two-stroke because in this preparation baking is preceded by a short cooking in boiling water.
This technique allows, in addition to halving the cooking time in the oven, also to make the potato surface free from starch and therefore more susceptible to the formation of a crispy crust.

Seeing is believing!

And to think that the first time I experienced this cooking, more than thirty years ago, it was completely by chance ...

Ingredients:

Here the quantities are left to the appetite of those who cook and the size of the pan that will be used.

Preparation:

Bring to a boil a pot of water.
Meanwhile, clean and peel the potatoes.
Personally I prefer to use whenever possible new potatoes with a little thick peel and cook them with the peel after having thoroughly cleaned with a brush or with special gloves to clean vegetables (also fantastic for carrots, among other things ).
Cut lengthwise into four segments and, if desired, halve.
Leave them in cold water, changing them after a few minutes.

As soon as the water boils, add salt and cook the potatoes for five minutes.

Then drain them well, rinse them with cold water and dry them on a cloth.

Preheat the oven (static) to 250 °, pour the olive oil in a baking pan and mix the potatoes.
Season them with a sprig of chopped rosemary (or whole), one or two cloves of unpeeled garlic and very little salt (they have already absorbed it during the short cooking in water).

As soon as the oven is at temperature, put the potatoes in the oven and cook for 30 '/ 40' without turning or opening the oven.
The potatoes are ready to be served!

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• For potatoes that are even more crispy from the outside, absolutely avoid adding salt when baking.
• Instead of rosemary you can use other spices, for example oregano (in my house is omnipresent).
• A whole clove of garlic, in the pan, gives a touch of extra aroma.
• See also: Country cut potatoes, wedges of potatoes spicy

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