What oven mode for rustic potatoes. Cooking rustic potatoes in the oven: delicious baked potato recipes

This is one of the most crucial moments! If you want a truly delicious dish, carefully evaluate the following factors.

Starchiness

Celebrity chef Heston Blumenthal says Heston Blumenthal's 10 tricks to the perfect roast potato that the most delicious country-style potatoes come from the dry, most starchy varieties - those that are easy. As a rule, such root vegetables have a light brown skin and almost white flesh. Starchiness will allow you to achieve the most impressive contrast between the crispy crust and the literally melt-in-your-mouth center of the finished dish.

But the distinctly yellowish, moist, dense, waxy potatoes should be put aside for some others.

Form

Small round potatoes are not your option. It is difficult to cut them in such a way as to get as many flat edges as possible. But the crispy fried edges in country-style potatoes are the key, perhaps the most delicious moment!

It is better to choose elongated potatoes about the size of a medium avocado. It can be easily cut into eight pieces, each of which will have three extensive flat edges.

There are different approaches here. But they are united by one goal: while preserving the skin and the recognizable, triangular shape that is important for country-style potatoes, make as many flat edges as possible.

The same culinary master Heston Blumenthal, for example, suggests cutting potatoes crosswise. First - lengthwise into two halves. Then, turning the potatoes 90 degrees, lengthwise again, you will get four identical elongated “slices”. And then in one movement - across.

This is really simple and fast, but not the optimal option. Students at the University of Essex carried out a simple geometric analysis of potatoes and figured out how to cut the root vegetable to get maximum crisp surface area.

The first step in their concept follows Blumenthal's practice: cut the potato in half lengthwise. But then you need to turn the potatoes 90 degrees and cut them with a fan.

This cutting technique is called edge cut. You can learn more about mathematics and knife work in the video prepared by the students.

Students said that potatoes cut this way taste better. And they were not unfounded. The experimenters were not too lazy to prepare a couple of hundred servings of country-style potatoes in traditional and new cuts. And then we sent the resulting dishes for tasting to friends on campus and to several nearby restaurants. Completely free, asking only that eaters compare and rate differently cut portions of potatoes.

Result: tasters liked edge cut potatoes more. So use the best practices and don’t say thank you!

How to cook country-style potatoes

1. Get rid of excess starch

Despite the fact that initially it is better to choose starchy varieties as more delicate, some of the starch still needs to be removed. Firstly, this will allow the potatoes to better hold their shape during heat treatment. And secondly, starch is excess glucose, which not everyone needs. Of course, first of all we are talking about those who watch their figure or suffer from.

A good way to get rid of excess starch is to place peeled and chopped potatoes in a saucepan and run under cold running water for 5 minutes.

2. Cook

Bring the water to a boil and place the prepared potato wedges into it so that the liquid covers them by at least 1 cm. You can salt the water, but it is not necessary. If you're a fan of subtle flavors, add a small bunch of thyme and a little lemon zest.

Put it in boiling water, this is important. The longer the tubers are in the water, the more nutrients they lose, so our task is to cook them as quickly as possible.

Until ready. It is enough for the potatoes to become soft and easily pierced, for example, with a knife or toothpick. This will take 7–10 minutes.

Don't let the vegetables boil! You need whole slices.

3. Dry the potatoes

Drain the boiled potatoes into a colander. If you are afraid that the potatoes will fall apart, use a slotted spoon. Using it, carefully transfer the slices into a colander or onto a prepared towel. Be careful, try not to get burned.

Wait until the water has completely drained and the slices have cooled.

4. Check for important cracks

If you do everything correctly, when it cools, the flat edges of the potatoes will develop small, shallow cracks. In the next step, these cracks will help the potatoes absorb the fat and get a really crispy skin.

If there are none, carefully work with a fork: make shallow holes on the flat edges of each slice.

5. Fry in your favorite oil

Some people prefer liquid peanut butter, some like olive oil, while others keep it simple and make do with regular sunflower milk. There are no uniform recommendations for selection.

The frying process may vary depending on where you plan to cook your potatoes.

The pan should be deep and wide enough to accommodate a single layer of potatoes. You can save a little on oil: 0.5–0.7 cm is enough.

Bring the oil to a boil over high heat, place the potato wedges over the entire surface and leave to fry for 5 minutes. Do not turn over so as not to break the slices before they set into a crust! And make sure the potatoes don't burn.

After the designated time, turn the potatoes over so that their unfried edges touch the bottom.

Fry over high heat, turning occasionally until evenly golden brown on all sides. Try not to overcook, otherwise the potatoes will acquire a characteristic burnt taste.

Country-style potatoes in the oven

You will need a deep and wide pan so that all the slices fit in one layer. It is worth pouring more oil so as not to dry out the potatoes.

Preheat the oven to 180°C, place the pan with butter in it and wait 15 minutes. When the oil is hot, add the potato slices, stir gently and return the pan to the oven. Let sit for 60-75 minutes, turning every 20 minutes to ensure even browning on all sides.

Let us immediately warn you that you will not get that crispy crust, since the temperature in the multicooker is low and the potatoes will be boiled rather than fried. However, the crust - even if not ideal - will still be there, and the dish will still turn out delicious.

Pour the selected oil into the multicooker bowl so that it rises about 1 cm above the bottom. Select the “Multicook” or “Baking” mode with a temperature of at least 125–130 °C and bring the oil to a boil. Carefully place the potatoes into the bowl and, without lowering the temperature or turning the slices, leave for 20 minutes. If possible, leave the lid on to allow excess moisture to escape from the potatoes.

Then turn the slices over and leave again for 20 minutes. Depending on the desired degree of doneness and readiness, you can turn it over again and leave to fry for 10–15 minutes.

6. Add flavor to the dish

Crush a few cloves, mix with finely chopped rosemary and add to the potatoes 3-5 minutes before they are ready. You can also add a few whole garlic cloves and onions cut into rings. Don't forget to stir!

7. Serve the potatoes hot

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If you did not salt the water during cooking, sprinkle the potatoes with coarse salt to taste before serving. Garnish each serving with a sprig of rosemary.

Today, even in winter, store shelves delight with an abundance of fresh vegetables and fruits. But, since ancient times, the main dish in cold times was potatoes, which were dug up with such love in the fall. There are many ways to prepare it - boil, fry, stew, and you can also cook country-style potatoes in the oven.

It is ideal to use young potatoes for cooking - they have delicate skin, and the cooking time is minimal. “Old harvest” potatoes will also work, but only if they are elastic and dense, not soft and not sprouted. The skin should be without visible damage, clean, preferably smooth, not rough. The type of potato does not matter; either Dutch or high starch will do. 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 bake for a whole hour.

How to cook country-style potatoes in the oven?

Country style potatoes with rosemary and lemon

Ingredients:

1/2 kg large potatoes
1 head of garlic
2 lemons
5–6 sprigs rosemary
olive oil
salt pepper

Preparation

Wash the potatoes, cut into quarters. Also cut the lemons into quarters. Place the potatoes in a heat-resistant dish along with unpeeled garlic cloves and lemon slices. Salt, pepper, sprinkle with rosemary leaves. Drizzle with olive oil and stir. Bake in the oven at 180°C for 40 minutes, stirring occasionally. Serve with the juice of the baked lemons.

Country-style potatoes in the oven with dill and paprika

Ingredients

Large young potatoes - 4 pcs.
Dried dill - 1 tbsp.
Smoked paprika (mild) - 1/2 tsp.
Unrefined vegetable oil - 2 tbsp.
Garlic - 2 cloves
Salt - to taste
Pepper - to taste

Country-style potatoes in the oven: how to cook

Wash the potatoes, dry them, cut each potato into six wedges. Add salt, pepper, paprika, dried dill, grated garlic to the oil and mix. Place the potatoes in a bowl, pour in the oil and spices and coat the potatoes thoroughly. Line a baking tray with baking paper and place potato wedges skin side down. Place the baking sheet in an oven preheated to 200 degrees for 25–30 minutes until golden brown. Country-style potatoes are ready in the oven, serve hot or cold. Bon appetit!

Country-style potatoes with Italian herbs in the oven

Ingredients:

potatoes - 1 kg
Italian herbs - 2 tsp.
granulated garlic - 2 tsp.
vegetable oil - 1 tbsp. l.
salt - to taste
pepper - to taste

Preparation

Peel the potatoes and cut them into large slices. Transfer to a deep bowl and add seasonings (Italian herbs, granulated garlic, salt, pepper). Add vegetable oil, mix thoroughly and let stand for about 10 minutes. While the potatoes are soaked in the flavors of the spices, we need to preheat the oven to 180 degrees. Place the potatoes on a baking sheet so that the slices do not touch each other. Place the baking sheet with potatoes in the oven for 40 minutes. After 40 minutes, decorate the potatoes with herbs and serve. Bon appetit!

Country style potatoes like McDonald's

Ingredients:

Potatoes 4 pcs.
Salt to taste
Ground black pepper to taste
Olive oil 2 tbsp. l
Garlic 1 clove.
Lemon zest 1 tsp
Lemon juice 2 tbsp. l
Oregano 1 gr.

Cooking method

Peel the potatoes (if they are young, just wash them well with a brush) and cut each into 4 pieces lengthwise. Mix salt, pepper, olive oil, lemon zest and juice in a bowl, squeeze out a clove of garlic and add dry seasoning (the choice was oregano, but you can also use thyme, basil, and whatever your heart desires... there will be a different aroma). Roll the potatoes in this mixture, place on a baking sheet (pour the rest of the mixture on top) and bake in the oven until cooked. Turn over 1 time.

Country-style potatoes with garlic and cheese crust

Ingredients:

potatoes – 4–5 pcs.;
butter;
Provencal herbs;
garlic cloves – 3–4 pcs.;
parmesan – 40 g; salt.

Cooking method:

Wash and peel the potatoes. Cut into bars, grease each with oil - this is convenient to do with a silicone brush. Rub them with the herbs and halved garlic cloves by hand. Add salt, pour into a bag, wrap, leave for an hour. Cut the remaining garlic into slices and add to the potatoes after the specified time. Scatter the ingredients onto a baking sheet and bake at 200 degrees until golden brown (it will take 12-15 minutes). Then lightly sprinkle each block with grated Parmesan and cook for another 10-12 minutes at 170 degrees.

Country-style potatoes with sour cream sauce

Ingredients:

900 grams of potatoes;
0.5 teaspoon ground black pepper;
0.5 teaspoon of paprika;
0.5 teaspoon of dried herbs (basil, oregano, dill, parsley, thyme);
60 milliliters of olive oil;
green onions (to taste).

Sour cream sauce:

150 milliliters 20% sour cream;
2 cloves of garlic;
dill, black pepper, salt (to taste).

Step by step recipe

Wash the potatoes well (do not peel them) and cut them. First, cut in half, and then each half into three slices (approximately: depends on the size of the potato). Place the cut potatoes in a suitable bowl and add spices and herbs. Mix well (preferably with your hands). Add salt and mix again.

Pour in olive oil (vegetable oil is possible). Mix thoroughly. The oil should cover the potatoes on all sides, then they will bake evenly, a golden brown crust will appear on top, and the inside will become soft and tender. Place the potatoes (each wedge separately) on a baking sheet lined with parchment paper (baking paper). Place in the oven, preheated to 190 degrees, for 40 minutes (check readiness with a toothpick or the tip of a knife).

While the potatoes are in the oven, prepare the sour cream sauce:

Pour the sour cream into a bowl. Finely chop the dill and pour it into the sour cream. Add garlic (passed through a press or grated on a fine grater), black pepper and salt. Mix everything.

Country-style potatoes with chicken: cook in the oven

It will take an hour and a half to prepare country-style potatoes with chicken baked in the oven.

Ingredients

The table should have the following:

medium-sized potato tubers (a kilogram is enough);
domestic chicken (approximately 800 - 1000 grams);
unrefined vegetable oil (one hundred grams is enough);
mayonnaise (you can take 100 or 250 grams, depending on taste preferences);
you will need a mixture of black and red pepper (about 5 grams);
table salt;
garlic (take 4 cloves);
special seasonings for cooking chicken;
ground ginger, oriental spices.

It is advisable to take natural village products: try to find high-quality potatoes, fresh village chicken. The taste will be completely different.

Recipe

Do everything according to the instructions.

First of all, wash the chicken well. Then it needs to be chopped into pieces and washed again.
The garlic is peeled, washed and chopped. You can grate it on a fine grater.
Pay special attention to preparing the marinade: mix salt, spices, ginger and garlic pulp. Leave half the garlic.
The chicken should be completely coated with the marinade. It should sit in the marinade in a cool place for half an hour.
Choose fresh potatoes. You need smooth tubers with no signs of spoilage.
The potatoes are washed and peeled.
You can cut the tubers into halves or quarters. In order for the potatoes to be better saturated with the aromas of seasonings and chicken, cuts are made on them.
At the next stage, the potatoes are rubbed with garlic, a mixture of peppers and salt, sunflower oil. Moreover, the oil should be added last.
The oven must be preheated to two hundred degrees. Pieces of marinated chicken and potatoes are placed on a baking sheet.
Baking lasts 40–45 minutes.

Then all that remains is to take out a baking sheet, put everything on a beautiful dish and serve.

Country-style potatoes in the oven with meat

To prepare you will need:

Four pork ribs;
A kilogram of potatoes;
Two pieces of onions;
Two cloves of garlic;
Salt and seasonings;
Four large spoons of sour cream;
Large spoon of walnut kernels;
One hundred grams of hard cheese;
Dill or parsley.

First you need to peel the onion and cut it into circles. The potatoes are washed, the peel is removed, and the vegetable is cut into large cubes. Then the onions, meat and potatoes are fried separately in a frying pan. The products are cooked until they form a golden crust. The garlic is also chopped. All preparations are mixed and placed in a baking dish. The top of the dish is sprinkled with spices and seasonings.

The container is placed in the oven, which is preheated to 180 degrees. The dish takes forty to fifty minutes to prepare. While the potatoes and meat are baking, you can start preparing the sauce. To do this, the cheese should be grated on a coarse grater, and the nut kernels should be thoroughly chopped. Then the sour cream is mixed with cheese and nuts. Salt and spices are added to the resulting mass. Before serving, sauce and herbs are added to the dish.

How to cook crispy potatoes without skin?

Ingredients:

370 g potatoes,
70 ml refined oil,
a small bunch of fresh thyme,
1 teaspoon cumin,
a pinch of dried garlic,
1 teaspoon table salt,
pepper mixture.

Let's figure it out together how to cook potatoes in the oven without skins that are tasty and crispy.

The vegetable is washed thoroughly and the peel is removed with a sharp knife. Next, the potatoes need to be cut into small slices.
To prepare the dressing, you will need to mix refined oil, salt, a mixture of ground peppers and the rest of the seasonings specified in the recipe in a separate bowl. Thyme sprigs are first finely chopped with a sharp knife. They are added to the dressing at the end.
If you use fresh garlic instead of dried garlic, you should first crush it in a mortar.
Aromatic dressing is poured into a bowl with potatoes. The products are mixed very thoroughly. Spices should get on each potato wedge.
The pieces are laid out on a baking sheet covered with foil.
The dish is prepared for about half an hour at 190–200 degrees. This will allow the vegetable to acquire a crispy crust.

You can bake country-style potatoes in the oven at least every day, because this dish simply amazes with the simplicity of its preparation. And what is the result? In just 40 minutes, without putting in any effort, you get appetizingly browned, crispy on the outside, but soft on the inside potato wedges “like at McDonald’s” on the table.

In general, the country-style potato recipe is very simple. Thin-skinned new potatoes, refined oil, a mixture of herbs and a range of aromatic spices, and the result will be divine in taste. This baked dish can complement a number of meat dishes. Or you can trust country-style potatoes to serve as an independent dish, the main thing is to complement it with some kind of sauce, for example, sour cream and garlic with herbs or spicy tomato. Very tasty and very simple, definitely try it.

Ingredients:

1.2 kg of new potatoes;
80 ml refined oil;
ground paprika;
granulated garlic;
a mixture of herbs;
turmeric;
a mixture of peppers and salt.

How to cook country-style potatoes - step-by-step recipe

1. You start by preparing aromatic oil, which, in fact, will be responsible for the taste, color and aroma of the future country-style potatoes. Pour refined oil into a bowl and add about one teaspoon each of paprika, turmeric, a mixture of herbs and granulated garlic. You can crush fresh garlic with a press, but granulated garlic is still preferable in this recipe. Salt and season with ground pepper mixture to taste. Stir the resulting mass and move it aside for a while.

2. Now the potatoes. Carefully wash young potato tubers with a stiff brush. That is, do not peel, but simply scrub the surface of the potatoes well with a brush. Dry and cut into oblong triangular slices.

3. Place potato wedges in a deep cup.

4. Pour the prepared aromatic oil into it and mix thoroughly with your hands. Each piece of potato should be coated on all sides with oil and spices.

Soft inside, with a crispy crust, these aromatic and delicious country-style baked potatoes will win you over from the first bite. I will tell you the secrets of its preparation, so that everything works out without problems, the potatoes in the oven do not burn or stick together, and are cooked perfectly.

But first, for those who will be trying country style potatoes for the first time, I will tell you in a nutshell what this recipe is. Potatoes are baked in slices, unpeeled, straight with the skin, in a mixture of herbs and spices. It turns out very aromatic, and tastes like baked potatoes, only spicier, with a pronounced aroma of garlic and paprika. And not as high in calories as, say, French fries or pie, which are deep fried.

Which potatoes to choose for baking?

The type of potato does not matter; either Dutch or high starch will do. 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 bake for a whole hour.

Fry or bake straight away? Country potato recipes

In modern cooking, there are two ways to cook country-style potatoes in the oven. The first option is to first fry the potato wedges, then cover them with spices and put them in the oven until cooked. The second method, which I personally like better, is when raw potatoes in spices are placed on a baking sheet, without pre-frying, and baked from start to finish in the oven until golden brown.

Today I will describe the second recipe step by step, with photos. Country-style potatoes in the oven turn out very tasty, like in fast food, with a golden brown crust, soft inside, and easy to cut with a knife. You can serve it simply with sour cream sauce, or as a complete side dish for meat, fish, etc. Perfect for a family dinner or a festive event!

Ingredients

potatoes 8-9 pcs.
salt 1 tsp.
sweet ground paprika 1 tsp.
garlic 2 teeth
vegetable oil 5 tbsp. l.
mixture of ground peppers 2 wood chips.
ground red pepper 2 chips.
dried oregano 0.5 tsp.
dried basil 0.5 tsp.

How to cook country-style potatoes in the oven

I rinse the potatoes thoroughly in water - I use a regular dish sponge, rubbing vigorously with the hard side so that the skin is absolutely clean. There should be no sand or any other contaminants left on the surface, because the peasant-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 your health!
I cut the washed tubers into quarters - lengthwise to form oblong pieces.
I rinse them in cold water several times - this will remove excess starch and the potatoes will not stick together, even if you place them not at a distance from each other, but mixed up.
I pour the washed vegetables onto a cotton towel to remove all excess moisture.
Then I return them back to the bowl and season them with aromatic spices, salt and garlic. I add vegetable oil there and mix everything thoroughly with my hands. Don't be confused by the large amount of vegetable oil (5 tablespoons) used in the recipe. Despite this, the potatoes will not be greasy; they will take exactly as much as is needed for a golden crust. Any excess oil will remain on the parchment. You will get a 100 percent result, and most importantly, the potatoes will not stick to the paper and will be perfectly fried on all sides.
I line a baking tray with parchment paper, place the potatoes skin side down so that they do not stick and are well baked. You can do without parchment, but then you will have to wash the baking sheet.
My potatoes are not young, so I bake them first for 30 minutes at 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 new potatoes, you don’t need to turn them over; they will bake perfectly in the first 30 minutes at 180 degrees.
Depending on the variety, it may take a little longer. Guide 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 and 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. Delicious!

Which simple potato dish looks the most festive and elegant? Of course, country-style potatoes in the oven. The recipe with photos will help you step by step to prepare exactly the same amazing slices, covered with a delicious red-golden crust, as you see in the photo. Achieving textured slices doesn't require too much effort, just a little patience when laying out the potato wedges on the baking sheet. This stage is the most capacious in terms of patience and endurance. But this work will be rewarded by the fact that all the slices will remain intact and retain their shape. And butter is responsible for the golden brown crust! All prepared slices should be generously coated with vegetable oil. Salt, spices - everything is added to taste. I would especially like to mention garlic. In order for country-style oven potatoes to acquire a special bright taste and aroma, you should add garlic. But not fresh, because... It won’t be entirely appropriate here; it will give off a very aggressive taste. It’s better to take granulated (sublimated) ones. Sachets of this spice are sold in supermarkets. If garlic is not included in your diet at all, then you can use asafoetida; it will also add a wonderful flavor to the dish. If the potatoes are young, then this will make things much easier - they will not need to be peeled as is the case with the coarse skin of old potatoes. You just need to go over it with a brush, the individual films will separate on their own, and the skin that remains won’t hurt at all. Although the rough skin of old potatoes is not a violation at all, on the contrary, the special charm of country-style potatoes is still young and tender; it is more delicate. So, let's begin.

Prepare the following products:

1 kg potatoes
2 tbsp. vegetable oil
spices to taste (I recommend ground black pepper, a mixture of Provençal or Italian herbs, paprika, dried dill, granulated garlic or asafoetida)
salt - to taste

How to cook delicious country-style potatoes

The potatoes need to be washed thoroughly and peeled with a moderately stiff brush. Damaged areas on tubers must be removed with a knife.

Cut the prepared potatoes into slices (each tuber into 6-8 pieces).

Pour vegetable oil over the slices, add salt, add spices and mix well. Potato wedges should be evenly coated with oil, salt, and spices.

Carefully place the butter slices, thin edge up, on a baking sheet. The baking sheet can also be greased with oil, or you can line it with parchment paper. When all the slices are laid out, place the baking sheet in the oven, preheated to 200-230 degrees. Baking time is about 30 minutes. The potato wedges should be covered with a golden-brown, appetizing crust and soft inside. No need to stir!

Serve the finished potatoes cooked in the oven in a rustic style immediately to the table while they are still hot. Various vegetable salads and cuts, sauces, and sour cream are amazingly suitable for this dish.