The most delicious and crunchy baked potatoes to accompany the Sunday family table! No one will think they are grilled and not fried!
Execution time: 20 minutes
Baking time: 40 minutes
Servings: 6-8
Components
- 2 kg of potatoes cleaned and cut into 4 pieces or 2-3 pieces depending on the size
- 2 liters of water
- ½ κ.γ. baking soda
- 50 ml of olive oil
- 3 cloves chopped garlic
- 1 pinch of thyme
- 1 tbsp. salt
- pepper
- 1 tbsp. paprika
Execution method
- Preheat the oven to 220. C in air
- Heat 2 liters of water in a large saucepan on high heat until boiling. Add salt, baking soda and potatoes and mix.
- Boil for 10 to 12 minutes until soft and no resistance when pierced with a fork. They should not be cooked completely.
- Meanwhile, in a small saucepan put the olive oil, thyme, paprika, garlic and black pepper and heat over medium heat.
- Cook, stirring constantly, until the garlic turns golden, about 3 minutes.
- Immediately drain the oil through a strainer into a large bowl. Place the garlic mixture aside and store separately.
- Once the potatoes are ready, drain them in a colander to dehydrate for about 5 minutes.
- Put the potatoes in a bowl, with the flavored olive oil, paprika, salt and pepper. Shake the bowl well until a thick layer of mashed potatoes is created on the potato pieces.
- Transfer the potatoes to a large baking sheet with oil paste and spread them evenly. Bake for 30-40 minutes
- Using a metal spatula, shake the pan every 10 minutes so that the potatoes turn brown on all sides.
- Transfer the potatoes to a large bowl and add the garlic mixture. Add chopped parsley and stir and serve.
The most delicious and crispy baked potatoes to accompany your Sunday family lunch!
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 6-8
Ingredients
- 2 kg of potatoes peeled and cut into 4 even-sized pieces or 2-3 pieces depending on size
- 2 L water
- ½ tsp baking soda
- 50 ml olive oil
- 3 cloves of garlic, chopped
- 1 pinch of thyme
- 1 tbsp salt
- Pepper
- 1 tsp peppers
Method
- Preheat the oven to 220 °C.
- Heat 2 liters of water in a large pot over high heat until boiling. Add salt, baking soda and potatoes and stir.
- Boil about 10 to 12 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, combine olive oil, thyme, paprika, garlic and black pepper in a small saucepan and heat over medium heat.
- Cook, stirring and stirring constantly, until garlic turns golden, about 3 minutes.
- Immediately strain the oil through a strainer into a large bowl. Place the garlic mixture aside and reserve separately.
- Once the potatoes are ready, drain them in a strainer to dry for about 5 minutes.
- In a bowl, put the potatoes, with aromatic olive oil, paprika, salt and pepper. Shake the bowl well until a thick layer of mashed potatoes is formed on the potato pieces.
- Transfer the potatoes to a large baking tray and spread evenly. Bake for 30-40 minutes
- Using a metal spatula, shake the pan every 10 minutes to allow the potatoes to color from all sides.
- Transfer potatoes to a large bowl and add garlic mixture and minced parsley and serve.
