Recipe for rustic potatoes in the oven. The best recipes and tips on how to cook rustic potatoes at home. How to cook crispy potatoes without skins
You will lick your fingers - such a ruddy, juicy rustic potato with a crust from the oven - right from the heat and from the heat - just “Eat your mind!”. Today I will tell you how to cook such a yummy in seven versions, including the one served at McDonald's.
Country-style potatoes in the oven: a classic version
Such potatoes are obtained, as in the best fast foods with a crispy crust and a soft middle.
Ingredients
For the simplest and most delicious way to cook potatoes in a rustic way, you will need:
- Potatoes 1 kg.,
- Paprika 1 tsp,
- Garlic 2 cloves,
- Salt, a mixture of various peppers, basil and oregano.
Recipe:
We select medium, regular shape and intact potatoes. Rinse thoroughly in water, you can use a sponge or a hard cloth. The peel must be washed well, because. we will not clean and therefore you need to wash off all the sand and dirt.
We cut the washed potatoes into quarters or into 6 parts (if the tuber is large) and rinse in ice water to remove the released starch.
Dry the slices on a towel.
We collect the slices in a deep plate and generously sprinkle with spices and garlic. Spray with vegetable oil and stir.
Line a baking dish with parchment paper and place the potato wedges skin side down.
Preheat the oven to 180°C. At this temperature, bake for 35 minutes, and then raise the temperature to 200 ° C and fry until golden for another 15 minutes.
You can check the readiness of potato wedges with a knife. It is enough to pierce one and if it goes in well, then the dish is ready.
It can be served as an independent dish or as a side dish for meat. In addition, prepare a sauce, for example, sour cream with garlic and herbs. Very tasty!
Rustic potatoes in the oven without peel
Young potatoes can not be peeled, but cooked right in their skins. But in order not to bother with washing and careful cleaning, we will still try without it.
Products
For cooking you need:
- Potato 400 grams,
- Rust. oil 50 ml,
- fresh thyme,
- Cumin 1 tsp,
- Garlic, salt and pepper mixture.
Cooking:
It is necessary to thoroughly wash the potatoes and remove the entire peel with a knife or vegetable peeler.
In another bowl, mix all the spices with vegetable oil. Finely chop the fresh thyme and add to the mixture. Squeeze the garlic with a garlic press.
We cut the potatoes into small slices, wash, dry and mix with spices.
Carefully place the slices on a baking sheet at a distance of 1 cm.
Preheat the oven to 190°C. Bake until golden crispy. Serve topped with fresh herbs and your favorite sauce.
Rustic potato in the oven with sour cream
In the old days, rustic potatoes with sour cream were cooked in the oven, it turned out tasty and fragrant. Currently, this dish can be easily reproduced in a conventional oven. It is suitable for the holiday, and for everyday cooking.
Compound
For this you need to take:
- Potatoes 1500 gr.,
- Fatty sour cream 350 ml.,
- Water 100 ml.,
- Garlic, peppers and salt.
Recipe:
We wash the tubers, clean and cut them into pieces of an arbitrary shape of medium size.
Cut the garlic coarsely.
You need to take a deep bowl for baking. Pour potatoes, garlic and spices into it. Add water and sour cream. We mix. Top with foil if desired.
Preheat the oven to 180°C. Bake potatoes for about an hour. After the dish is ready, you can decorate with chopped herbs. The aromas from the oven will make you suffer decently!
Rustic potatoes in the oven in foil
Very useful and suitable for feeding even babies. Baked potatoes contain a huge amount of potassium, which has a beneficial effect on the cardiovascular system.
An excellent dish for those who want to lose weight, because. its energy value is only 300 calories. Tubers should be selected even without damage.
Ingredients
To do this, take:
- Potato 1 kg.,
- Drain. butter 100 g
- fresh dill,
- Any stuffing
- Salt.
Cooking:
Wash potatoes well and dry.
An incision is made in the center of the tuber, into which oil and a little dill are placed. Salt.
We cut the foil into small squares, according to the size of the potato and wrap each tuber separately.
We heat the oven to 200 ° C and bake for about 45-60 minutes. At the end of cooking, pierce the tuber with a knife, and if the knife enters gently, then the potato is ready.
It will be tastier if you add toppings, for example, such as: smoked lard, cheese or fried onions with mushrooms.
And goes well with various salads:
Currently, special baking sleeves have been invented. Cooking in these sleeves simplifies the process and keeps the dishes clean. The food inside the sleeve remains juicy and does not overcook.
Products
For tender potatoes in the sleeve you need:
- Potatoes 1 kg.,
- Vegetable oil 45 g.,
- Garlic 5 teeth,
- Greens,
- Spices, a mixture of peppers, salt and oriental seasonings.
Cooking method:
We select even tubers without damage.
Wash thoroughly with a sponge or hard cloth.
Cut into roughly quarters or 6 pieces, depending on the size of the tuber.
Grind garlic cloves, cut greens.
Mix chopped potatoes with spices, garlic and pour vegetable oil.
We lay out the slices in the sleeve and tie.
Preheat the oven to 200°C and bake for about 50 minutes. We put the finished slices into the dishes from the sleeve and sprinkle with fresh herbs.
This garnish goes well with
It's no secret that the McDonald's restaurant prepares very tasty and fragrant potatoes in a rustic way. Sometimes we are mistaken that such a dish can only be tasted there.
In fact, there is a recipe that is in no way inferior to McDonald's potatoes.
Ingredients
To do this, take:
- Potato 500 grams,
- Turmeric 0.5 tsp,
- Curry half a teaspoon
- Paprika half tsp,
- Coriander young 0.5 tsp,
- Olive oil 5 tbsp,
- Salt.
Cooking process:
For this recipe you can use tubers of arbitrary shape and size. We wash the potatoes with a brush from dirt. We dry.
We cut the tubers into four or 6 parts, depending on the size of the tuber. The thickness of the slice should be 3-4 cm.
We mix all the spices. Pour oil into a separate bowl.
We first dip each slice in oil, and then sprinkle in spices and put it on a baking sheet with the unpeeled side down.
Preheat the oven to 200°C and bake for 35-45 minutes. The cooking time depends on the age of the potatoes, the younger they are, the faster they cook. Serve with any sauce: garlic, cheese or sweet and sour.
Great potato recipe! This dish can be served both on weekdays and for guests on a holiday.
Potato with chicken will be a favorite with our beloved men. You can use any part of the chicken for cooking.
Compound
To do this, take:
- Potato kilogram,
- Chicken (thighs) 6 pcs.,
- Mayonnaise 100 g.,
- Mustard 10 gr.,
- Curry 10 gr.,
- Paprika 10 grams,
- Salt 5 g.
- Vegetable oil 6 tablespoons,
- Garlic 3 teeth,
- Greens are fresh.
Recipe:
First you need to marinate our chicken in the marinade: mayonnaise, mustard, curry and salt. Approximately 1.5 hours in the cold or prepare in the evening and then the chicken will marinate all night.
We clean the peel of potatoes and cut the tubers into 4 parts. We spread the potatoes in a deep container and sprinkle with paprika and salt. Pour in vegetable oil.
Peel the garlic cloves and crush with a garlic press. Add to potatoes and stir.
Arrange the chicken pieces between the slices.
Preheat the oven to 180°C and place the baking tray for 45 minutes. You should not lay out everything in a slide, because. then you will not get a crispy crust. Serve with homemade twists, especially with pickles.
And you can also cook the chicken separately -
And here is a video recipe with chicken:
The recipe for potatoes with meat is a hearty and delicious dish. The cooking process takes a minimum of time and effort. For cooking, you can take any meat you like. Specifically, in this recipe there will be pork.
Ingredients
And so, we need:
- Pork 650 grams,
- Half a kilo of potatoes
- Oil (vegetable) 40 ml.,
- Mayonnaise or sour cream 55 grams,
- A little bit of mustard
- Turmeric on the tip of a knife
- pepper pinch,
- Salt.
Cooking:
If you take young potatoes, then you should not peel it, but simply rinse it thoroughly. Elderly - need to be cleaned and dried.
We cook pork, removing all unnecessary: fat, veins, etc. Cut into pieces the same as potato wedges.
In a bowl, mix all the spices, mayonnaise and vegetable oil. Mix part of the sauce with potatoes, and part with meat and mix well.
We will use a deep pan. Lubricate with oil and visually divide in half. On the one hand, lay out the potatoes, on the other meat.
Preheat the oven to 195°C and set to cook for 45 minutes. Prepare your favorite sauce and enjoy the rich taste.
Enjoy your meal!
Video recipe: rustic potatoes in the oven with lard
Secrets of cooking potatoes in a rustic way
- To get a crispy crust, you need to spare no vegetable oil.
- Choose potatoes of the same size or cut slices of the same thickness, then your dish will bake faster and more evenly.
- Use fresh garlic, not powdered. With fresh garlic, the dish is much more aromatic.
- If the condition of the vegetable allows, then it is better not to peel. The peel contains many useful elements and vitamins.
- It takes much less time to cook new potatoes and more benefits from it.
- Best served with fresh, coarsely cut vegetables and fresh herbs.
- Be sure to wash the chopped slices in cold water to remove excess starch that prevents crusting.
- Always dry the potatoes thoroughly after washing, excess moisture will not give the desired result. Its fumes will steam the potatoes, and we don't need that.
Such a treat may well be awarded a place on the festive table, so choose your favorite recipe and get started.
Good day to you, bon appetit and good health!
Soft inside, with a crispy crust, such a fragrant and tasty rustic baked potato will win you over from the first bite. I will reveal to you the secrets of its preparation so that everything works out without problems, the potatoes in the oven do not burn and do not stick together, they are cooked perfectly.
But first, for those who will try rustic potatoes for the first time, I will tell you in a nutshell what this recipe is. Potato slices are baked, unpeeled, right with the skin, in a mixture of herbs and spices. It turns out very fragrant, and tastes like a baked potato, only more spicy, with a pronounced aroma of garlic and paprika. And not as high in calories as, say, French fries or pie, which are deep-fried.
What kind of potatoes to choose for baking?
It is ideal to take young potatoes for cooking - they have a delicate skin, and the cooking time is minimal. An “old crop” potato is also suitable, but only on the condition that it is elastic and dense, not soft and not sprouted. The skin should be without visible damage, clean, preferably smooth, not rough.
The variety of potatoes does not play a role, both Dutch and high starch are suitable. The only thing is that you will have to adjust the degree of readiness, since one variety becomes soft after 30 minutes, while the other can be baked for a whole hour.
Roast or bake straight away? Village Potato Recipes
In modern cooking, there are two ways to cook rustic potatoes in the oven. The first option is to first fry the potato wedges, then cover them with spices and send them to the oven until cooked. The second way, which I personally like more, is when raw potatoes in spices are laid out on a baking sheet, without preliminary frying, which is baked in the oven from start to finish, until golden brown.
It is the second recipe that I will describe step by step today, with a photo. Rustic potatoes in the oven turn out to be very tasty, like in fast food, with a golden crust, soft inside, easily cut with a knife. Can be served with sour cream sauce, or as a full-fledged side dish for meat, fish, etc. Perfect for a family dinner, and for a festive event!
Ingredients
- potatoes 8-9 pcs.
- salt 1 tsp
- sweet ground paprika 1 tsp
- garlic 2 teeth
- vegetable oil 5 tbsp. l.
- a mixture of ground peppers 2 chips.
- ground red pepper 2 chips.
- dried oregano 0.5 tsp
- dried basil 0.5 tsp
How to cook rustic potatoes in the oven
I thoroughly wash the potatoes in water - I use an ordinary dish sponge, rub the hard side intensively so that the skin is absolutely clean. Sand and any other contaminants should not remain on the surface, because the village-style potatoes are baked whole, unpeeled. Attention! If you notice a green area on the surface of the potato, then discard it, baking such potatoes is dangerous to health!
I cut the washed tubers into quarters - lengthwise to get oblong pieces.
I wash it in cold water several times - this will remove excess starch and the potatoes will not stick together, even if you put them not at a distance from each other, but mixed up.
I pour the washed vegetables on a cotton towel to remove all excess moisture.
Then I return them back to the bowl and season with fragrant spices, salt and garlic. I also pour vegetable oil there and mix everything well with my hands. Do not be confused by the large amount of vegetable oil (5 tablespoons) used in the recipe. Despite this, the potato will not be greasy, it will take exactly as much as needed for a golden crust. Any excess oil will remain on the parchment. You will get a 100% result, and most importantly, the potatoes will not stick to the paper and will be perfectly fried on all sides.
I line a baking sheet with parchment paper, spread the potatoes skin side down so that they do not stick and bake well. You can do without parchment, but then you have to wash the baking sheet.
My potatoes are not young, so I bake them first for 30 minutes at a temperature of 180 degrees. Then I increase the temperature to 200 degrees, turn the potatoes over and bake for another 10 minutes until golden brown. If you have young potatoes, you do not need to turn them over, they will bake perfectly in the first 30 minutes at 180 degrees.
It may take a little longer depending on the variety. Orient yourself as follows - pierce the slice with a knife, if it easily passes through the potato, then it is ready.
The dish is served hot. Sour cream-garlic sauce with dill is ideal for potatoes. To prepare it, I mix sour cream, chopped garlic and finely chopped dill, salt and pepper to taste. Very tasty!
Cooking rustic potatoes is easy, but you need to know a few cooking secrets so that the potatoes bake evenly and the pieces remain whole and ruddy. Moreover, you can cook at home in the oven, at home, no worse than in cafes or restaurants.
Such a dish is universal - it can be prepared for picnics, and for holidays, and on fasting days.
You can take any spices for cooking to your taste, ready-made mixtures are sold or you can use a mixture of Italian herbs or Provence herbs seasonings, you can also just use garlic and dill.
Ingredients:
- potatoes - 800 g,
- vegetable oil - 60 ml,
- a mixture of Provence herbs - 1 teaspoon,
- dried basil -1/2 teaspoon,
- garlic - 5 cloves,
- ground chili - 1/4 teaspoon,
- ground black pepper - ½ teaspoon (or to taste),
- salt - to taste.
How to cook rustic potatoes
Let's start with what kind of potatoes to choose? You need to choose according to the content of starch, if there is a lot of starch, then the potatoes will fall apart, and there will be no beautiful whole pieces. Tubers with an average starch content are ideal, pay attention to yellow varieties. Today I took young potatoes, he has not yet had time to fully master the starchy properties. It is desirable that the fruits are of the same size. Then it will be easier to cut into identical slices, and if the pieces are the same size, then everything will be baked evenly.
When cooking potatoes in a rustic way in the oven, the skin of the potatoes is not peeled, so the tubers must be thoroughly washed with a brush under running water. Do not peel the skin.
First, cut in half lengthwise, then into equal slices, depending on the size of the tubers.
Sprinkle all spices and salt over potatoes.
Drizzle with vegetable oil until browned and evenly golden.
Peel the garlic, wash and pass through a press. Add it to potatoes.
Mix all prepared ingredients in a bowl thoroughly so that each slice is greased with oil and spices.
Advice! To make it easier to mix potatoes with spices and vegetable oil, you can put everything in a plastic bag, close it tightly and, transferring from one hand to another, mix all the contents.
Line a baking sheet with baking paper. Place potatoes skin side down and pierce with a fork.
Bake in a preheated oven at 200°C for 30-40 minutes.
Such a dish is delicious on its own, but it will be delicious with sour cream sauce. We usually eat with salted fish. Enjoy your meal!
Potatoes are one of the most favorite products on our table, which can be both a side dish and an independent dish, both hot and cold. Cooking methods are simply countless. And in this recipe I will tell you how easy it is to prepare such a simple, but terribly tasty dish, like rustic potatoes in the oven.
Some of us have tried potatoes in various cafes, some have not, but I have always been interested in the fact why potatoes in a rustic way are called so in fast food establishments? After all, they cook it deep-fried, and I can hardly imagine an average villager, for example, a grandmother in a scarf who fries potatoes in a deep fryer or a huge pan of butter for her grandchildren. No, it's incredible. But to imagine a villager taking out fragrant ruddy slices of potatoes from the oven, I can very well. And let us not have a stove with you in our city apartments and country houses, but we have its modern substitute - the oven. Therefore, in our recipe, we will cook rustic potatoes in the oven.
And believe me, it will turn out very tasty and extremely healthy!
How to cook rustic potatoes in the oven
Do I need to tell you how much better and healthier potatoes cooked in the oven are than those that have been deep-fried? I think we all know very well that a large number oils, and even more than once used products do not become healthier.
And we are considering dishes that the whole family can eat, including children. Believe me, well-baked food is in no way inferior in taste.
so, let's begin step by step recipe cooking potatoes in a rustic way.
For this we need:
- potatoes (preferably young) - 6-7 pieces of approximately the same size,
- vegetable oil (olive or sunflower) - 0.5 cups,
- spices: paprika, thyme, oregano, dill, parsley, black pepper - 0.5 teaspoon each,
- salt to taste.
Cooking:
1. Prepare the potatoes. It must be washed very well, for this it is useful to first soak it briefly in cold water so that all the remnants of the earth are soaked, then scrub it with a clean dishwasher brush.
If you don't have a special brush for dishes or vegetables, then a clean, new dishwashing sponge that you just took out of the package will do. The used one will not work, as it may leave detergent on it.
The most tasty potato country-style in the oven is obtained from new potatoes, if cooked directly with the skin. But if it's not the right time of the year for this and you only have old potatoes, you can peel them, because the skin will be too thick and tasteless.
2. Cut each potato into wedges. If you have small potatoes, you can cut into four parts, and if large, then into six or even eight. The main thing is that the pieces are not too thick and all the same size.
3. Put the potato slices in a bowl or saucepan and pour spices and salt into it. Then, stir well until all the spices and herbs are evenly coated on the potato pieces.
4. Add vegetable oil to the potatoes and mix too. Oil is necessary not only for taste, but also so that our country-style potatoes in the oven can be browned to a golden crust.
The taste of sunflower and olive oil will also give a different flavor to the finished potato. Choose the one that you and your loved ones love more. Everyone should like the dish.
5. Prepare a baking sheet for baking potatoes. You can use a baking sheet with a non-stick coating, or lay waxed (baking) paper or foil on it. So the potatoes do not fry and it will be easy to remove them when ready.
Spread the potatoes evenly over the surface of the baking sheet, preferably skin-side down, so that the top is better browned.
6. Bake potatoes at 180-200 degrees for about 30-40 minutes. The time will depend on how large the potato pieces are. To know for sure that the potato is ready, you need to remove a piece and pierce it with a thin knife or toothpick. Inside, the potatoes should become soft, like boiled, and on the outside they should be covered with a ruddy crust.
If your oven has a convection function, you can use it to make the potatoes crispier. Hot air it will dry and fry it perfectly, most importantly, make sure it does not burn and control readiness.
Also, at the very end of cooking, you can turn on the grill built into the oven to brown the potatoes in a rustic way.
Serve potatoes rustically hot with meat or fish dishes as a side dish or as an independent dish with different sauces.
It is very tasty to eat potatoes with sour cream sauce.
Its recipe is very simple. Take a small cup of sour cream, squeeze two cloves of garlic into it, salt and pepper a little, add finely chopped fresh dill. Mix everything well and serve with potatoes.
Enjoy your meal!
There is another way to cook rustic potatoes in the oven. It can be prepared not only open form on a baking sheet, but also in a baking sleeve. This will speed up the preparation of the dish and make it even softer. In the sleeve, the potatoes are not so strongly fried on the outside, but at the same time they are perfectly saturated with the aromas of spices and remain very tasty.
Both children and adults will like such potatoes, and cooking it is easy.
For cooking you will need:
- new potatoes - 6 pieces,
- vegetable oil - 0.5 cups,
- garlic - 2 cloves,
- spices for potatoes in the set - 4 teaspoons,
- salt to taste
- fresh herbs to serve.
Cooking:
1. Wash the potatoes well. If you're going to cook it with the skin on, which I recommend only with new potatoes, scrub it off with a brush.
2. Cut the potatoes into slices. It is most convenient to cut each potato lengthwise into 4, 6 or 8 pieces.
3. In a separate plate, mix vegetable oil and spices.
Why is it necessary to mix everything in oil, and not pour it directly on the potatoes? Everything is very simple, as I already wrote in, oil is a universal spice solvent. In it, they fully reveal their taste and give it to the product, as they are also a conductor.
4. Add finely chopped or crushed garlic to the oil with spices. Garlic can also be grated on a fine grater, but the less it loses its natural juice, the more fragrant the potatoes will turn out.
5. Mix the potatoes with the fragrant oil obtained so that it is evenly distributed over all the pieces.
6. Place the potatoes in a roasting sleeve (or bag) and tie off the open ends. Make punctures in several places so that the sleeve does not burst.
7. Bake in the oven at 180-200 degrees for about half an hour. After that, take out the potatoes, cut the sleeve and check it for softness. If the potato pieces are soft inside, then it is ready. Now you can cut the sleeve lengthwise and open it as wide as possible. In this form, put it in the oven for a few more minutes to brown the crust of potatoes in a rustic way.
8. Serve to the table meat dishes and with sauces.
Rustic potatoes can even decorate a festive table, replacing the traditional side dish in the form of mashed potatoes. Such a variety can really please your guests.
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This homemade fast food is prepared in two ways. Potatoes can be deep-fried before going into the oven for a temptingly crispy crust. If you immediately bake in the oven, then the crust will not happen, but it will not be so greasy. Choose: taste or waist?
Preparation time: 30 minutes / Yield: 4 servings
Classic recipe
- potatoes 1 kg
- vegetable oil 100-150 ml
- salt to taste
- paprika 1.5 tsp
- red ground pepper 0.5 tsp
Wash the potato tubers and remove the skin. Then we cut each root crop into 4 or 6 approximately equal parts.
Pour vegetable oil into a frying pan and place over medium heat. As soon as it heats up, carefully place the potato slices in it.
Fry the potatoes on both sides over medium heat until golden brown.
Spread the potatoes on a paper towel with a spatula to absorb excess oil.
After the excess fat is gone and the potatoes have cooled slightly, place them in a deep bowl. Add salt to taste, ground red pepper and paprika. Mix thoroughly.
We cover the baking sheet with baking paper. We spread the bars of fried potatoes in spices on paper. They must not touch each other. Cover with foil and place in preheated oven at 180 uhflecjd for 20 minutes.
After the time has passed, we take out the finished potatoes from the oven, remove the foil and we can immediately serve it to the table. It is good to add sauces based on ketchup, mayonnaise or various pickles to this dish.
Alternative recipe
Elongated potatoes are best suited, then the bars will turn out oblong. Root vegetables, along with the peel, are cut into bars, greased with vegetable or olive oil and any spices are added to taste. It is worth taking note that thanks to turmeric or paprika, baked potatoes are covered with a golden crust. All ingredients are mixed and baked in the oven until cooked.
Prep time: 45 minutes / Yield: 4 servings
Ingredients
- potatoes 1 kg
- refined olive oil 50 ml
- turmeric 1 teaspoon
- salt to taste
- dried rosemary 1.5 tsp
Wash the potatoes thoroughly with a brush under running water. Wipe dry.
Cut the root vegetables together with the peel into long pieces and put them in a bowl.
Add vegetable or refined olive oil.
We put dried rosemary, salt to taste and a teaspoon of turmeric.
Mix all ingredients thoroughly.
Spread the potatoes evenly on the baking sheet so that the pieces do not touch each other. Cover with foil and put in a preheated oven to bake for 45 minutes at a temperature of 180 degrees.
After the time has passed, we take out the finished potatoes in a rustic way from the oven, put them on a plate and serve with vegetables or sauce. Also, this dish can serve as an excellent side dish for meat.
