Large baked potato tubers are food from childhood, when potatoes burrowed straight into the ashes and then burned and smeared fingers.
I cook it on days when I don’t want to stand at the stove.
It would seem that it could be easier than putting the tubers in the oven?
But with the simplest recipes, it’s not so easy to achieve the right taste. If you do not know a couple of tricks, then the skin will turn out not crispy, but moist and clenched, the flesh instead of tender and loose will be hard or, conversely, too dry.
In childhood we simply did not pay attention to these shortcomings.
Remember, we liked to feel so independent that even a burnt, half-dry potato seemed like food for the gods?
The best thing potatoes bake on a pillow of salt. First, the salt will draw excess moisture from the tubers, and then return it to the tubers.
Salt needs a little, it should only cover the bottom of the form.
I do not wrap each tuber in foil, because then the skin turns moist.
I do not put potatoes on the bars of the lattice — there is a risk that the potatoes will be too dry.
Cover the form with foil and send in the oven for about an hour. Then the foil must be removed, smeared the tubers with vegetable oil and returned to the oven for another 15 minutes.
Then the potato will have a crisp. It remains only to shake the salt out of the potatoes, make cuts and stuff something. The other day, I unexpectedly added cheese with blue mold to my potato, opened the fridge, looked at the cheese and decided to try.
How did it get delicious!
Cheese makes the potatoes creamy, soft, and the mold adds zest.
No other cheese will give potatoes such a bright taste.
In the company of potatoes, I made the simplest salad of cherry tomatoes, a little in advance, so that the winter tomatoes could marinate.
But any other salad will do — from cabbage, apples or carrots.
4 servings. Active cooking time 10 minutes, passive — 1.5 hours
What you need:
- 4 large potatoes
- 80 g of any blue mold cheese
- 4 tbsp. l butter
- Little Red Onion or Shallot
- 2 packs of cherry tomatoes (about 450 g)
- 3 tbsp. l olive oil
- 1 tbsp. l vinegar
- teaspoon dry poppy — on request
- salt, freshly ground black pepper
What to do:
Preheat oven to 220 C.
Wash potatoes, dry. Put salt on the bottom of the baking dish — the thickness should be about 0.5 cm. Put the potatoes in a mold, cover with foil and send to the oven for about 1 hour.
The time depends on the size of the tubers (I specified the time for tubers with a total weight of 350-400 g). Check if the potatoes are baked — just poke a potato with a knife.
If the knife enters easily, then the potato is ready.
Remove the foil, brush potatoes with vegetable oil (it is convenient to do a cooking brush) and return to the oven for another 15 minutes.
During this time, the skin will turn into a crisp.
Wash and halve the tomatoes.
Chop onions finely. In a salad bowl, mix onions, tomatoes, season with olive oil, vinegar, season with salt and pepper. Leave to marinate for 20 minutes.
During this time, the onions will become softer, and the elastic winter tomatoes will give juice. At the end decorate with poppy seeds.
If you want, you can slice some blue cheese into a salad.
Remove the potatoes from the mold, peel off the salt, make cross-shaped cuts in the skin and put in the tablespoon of butter. After a few seconds, the oil will begin to melt and you can push it into the potatoes with a fork.
Next, take a piece of cheese with blue mold and also mix in the potatoes.
Arrange the plates, decorate with poppy seeds and serve with the salad.
We immediately liked each other with delicious food. At first it was the grandmother’s belyashi, then the Swedish meatballs, then five years in the REA them. Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods.
Then there were years of reporting on restaurants all over the world, after which I finally got married, left media management, and moved from theory to practice.
I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September. Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero.
And farmers and vegetable markets, winemakers and barrels, in which good cognac matures. I believe that cooking should not take a lot of time, it is better to sit with friends at the table with a bottle of wine.
Therefore, all my recipes are quick, simple and always made from seasonal products.
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