Bake a hearty country-style potato in the oven (3 simple recipes). Oven-style baked potatoes (recipe with photo)

This home fast food is prepared in two ways. Before sending to the oven, the potatoes can be deep-fried and get 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?

Cooking time: 30 minutes / Yield: 4 servings

Classic recipe

• potato 1 kg
• vegetable oil 100-150 ml
• salt to taste
• paprika 1.5 tsp
• ground red pepper 0.5 tsp

We wash the potato tubers and peel. Then we cut each root crop into 4 or 6 approximately equal parts.

Pour the vegetable oil into the pan and put on medium heat. As soon as it is heated, carefully put slices of potatoes in it.

Fry the potatoes on both sides over medium heat until golden brown.

Spread potatoes on a napkin to absorb excess fat.

After the excess fat has gone and the potato has cooled slightly, place it in a deep bowl. Add salt to taste, red pepper and paprika. Mix thoroughly.

Cover the baking sheet with baking paper. We spread the bars of fried potatoes in spices on paper. They should not be in contact with each other. Cover with foil on top and put in the oven preheated to 180 uhflecjd for 20 minutes.

After time, we take out the finished potatoes from the oven, remove the foil and can immediately serve to the table. It is good to add ketchup, mayonnaise sauces or various pickles to this dish.

Alternative recipe

An elongated potato is best suited, then the bars will be oblong. Root crops, together with the peel, are cut into bars, greased with vegetable or olive oil and any spices to taste are added. It should be noted that thanks to turmeric or paprika, baked potatoes are covered with a golden brown. All ingredients are mixed and baked in the oven until cooked.

Cooking time: 45 minutes / Output: 4 servings

Ingredients

• potato 1 kg
• refined olive oil 50 ml
• turmeric 1 teaspoon
• salt to taste
• dried rosemary 1.5 teaspoon

Using a brush, thoroughly rinse the potatoes under running water. Wipe dry.

We 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.

All ingredients are thoroughly mixed.

We spread the potatoes evenly on a baking sheet so that the pieces do not touch each other. We 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 potato in a rustic way from the oven, put it on a plate and serve it with vegetables or sauce. Also, this dish can serve as an excellent side dish for meat.

What simple potato dish looks the most festive and elegant? Of course, potatoes are rustic in the oven. The recipe with a photo will help you step by step to prepare exactly the same amazing slices covered with a delicious pure-golden crust, which you see in the photo. To get textured slices, you don’t need to exert too much effort, just a little patience when laying out potato wedges on a baking sheet. This stage is the most capacious in patience and endurance. But this work will be rewarded by the fact that all the slices will remain intact, retain their shape. And oil is responsible for the golden crust! All prepared slices need to be generously coated with vegetable oil. Salt, spices - all this is added to taste. I would also like to mention garlic. For potatoes in a rustic oven to acquire a special bright taste and aroma, it is worth adding garlic. But just not fresh, because it will not be entirely appropriate here, it will give a very aggressive taste. Better take granular (sublimated). Bags with this spice are sold in supermarkets. If garlic, in principle, is not included in your diet, then you can use asafoetida, it will also give a wonderful touch to the taste of the dish. If the potatoes are young, this will greatly facilitate the matter - they will not need to be peeled, as is the case with the rough skin of old potatoes. It will only be necessary to walk with a brush, individual films will separate themselves, and that peel that remains will not hurt at all. Although the rough skin of the old potato is not a violation at all, on the contrary, the special charm of the potato in a rustic way is still young and tender, it is more delicate. So, let's begin.

Prepare the following products:

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

How to make delicious rustic potatoes

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

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

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

Gently place the oil slices with a thin line up on a baking sheet. The baking sheet can also be greased with oil, or covered with parchment paper. When all the slices are laid out, put the baking sheet in the oven, preheated to 200-230 degrees. The baking time is about 30 minutes. Potato wedges should be covered with a delicious ruddy crust, and inside should be soft. No need to mix!

Ready potatoes cooked in a rustic oven immediately serve to the table, while hot. Various vegetable salads and slices, sauces, sour cream are amazingly suitable for such a dish.

Potato in Selyansky - the name itself suggests that the dish is simple, without frills, rustic. Its ingredients are simple and even rude - it’s enough to say that the classic recipe for such a potato involves the use of unpeeled potatoes. But what a masterpiece can be obtained at the exit, if the rough skin of young potatoes is seasoned with herbs, spices and fried greaves! Wow, enough words, it's time to business!

A traditional village-style potato is being prepared in the oven - this is important, because this dish has nothing to do with any American fries and Russian fried potatoes in a pan. Only baked with peel, it has that unimaginable crunch and a slightly earthy aftertaste of potato baked in a fire. It is also worth cooking it in the oven because the dish will not be burdened with excess calories of oil, while the crust will be just as crispy as if cooked with a fair amount of oil. However, for those who do not have an oven, the topic is not closed at all - there are recipes for peasant potatoes and in a pan. About them will be below.

So, to make a classic baked potato, we need:

• potatoes (5-7 tubers) - ideally young, but in winter you can use potatoes from storage. In the latter case, you will have to cook the potatoes a little longer, cover with foil on top, or boil a little bit before baking;
• vegetable oil (4 tbsp. tablespoons) - it is better to take olive or unrefined sunflower. Moreover, the more fragrant the oil, the brighter will be the taste of potatoes;
• seasoning to taste - there are no proportions or exact recommendations, since all peoples have tried to cook potatoes in a rural way at home at all times, and this dish has become truly international. Therefore, those that have spices are laid - Europeans love Provence herbs, Asians would add curry and coriander, and it would be nice for Russians to dill or ground pepper potatoes. You can take it all together;
• salt.

Cooking:

1. Rinse the potatoes under running water, brush and very high quality.
2. Cut the potatoes lengthwise into four pieces. Tip: Some cut and otherwise, somewhat randomly, which is acceptable and the taste is not particularly affected. However, in restaurants, rustic potatoes are served in the form of sliced \u200b\u200bboats, beautifully and appetizingly.
3. Prepare a dipping sauce for potatoes. Sauce is a mixture of all spices, slightly diluted with vegetable oil. Part of the spices should be dry - it will go to sprinkle potatoes on a baking sheet.
4. Now dip each slice in spiced oil and put on the baking sheet with the skin down. Sprinkle with dry spices.
5. Send to the oven, heated to 200 degrees, potatoes for baking for 30 minutes. Take a look so that the potatoes do not dry.

Potato is ready in the country!

Garlic Recipe

Based on the classic recipe, you can cook other types of the famous peasant potatoes. Here, for example, another delicious recipe - potatoes with garlic.

It is done like this:

1. Cook and chop the potatoes in the same way.
2. Fold in a small saucepan, where to add fragrant homemade vegetable oil, a little minced garlic, garlic, favorite spices and seasonings, salt.
3. Cover, gently but vigorously shake several times so that the oil and spices are spread over the potatoes.
4. Lay the slices on a baking sheet and put into the oven 220 degrees. Bake until potatoes are cooked.

Potato in a slow cooker

Potato in a country cooker in a slow cooker is nothing but a cooking method, different from the previous one. The same ingredients, the same sequence of actions. Only we will bake it not in the oven, but in a slow cooker in the “Baking” mode. After half an hour of cooking in this device, we get potatoes that are very reminiscent of the one that grandmothers used to cook in a Russian oven.

Selyansky potato with bacon

Selyansky potatoes in a pan with lard - yes, it’s fat, it’s high-calorie, even harmful if you care about the figure. But it is so tasty that any feast with a drink just asks for plain, but such Russian and mouth-watering potatoes, but in bacon!

So, for a good company of four people you need to cook:

• a dozen and a half potatoes;
• 1 teaspoon finely chopped red pepper;
• 200-300 g of unsalted fat with a good layer of meat;
• some vegetable oil;
• a small bunch of celery in the leaves;
• salt.

Washed and dried on a towel potatoes cut into slices. Finely chop the greens with a knife, together with the pieces of potatoes, place them in a plastic bag, adding spices there, and then mix everything thoroughly until the potatoes are evenly coated.

Heat the oven to 200 degrees. Put prepared potato slices on a baking sheet in one layer, lay thinly sliced \u200b\u200blard on them - one per slice. For half an hour send to the oven. The dish is ready!

Selyansky Chicken Potato Recipe

Absolutely tasty and always successful dish - baked potatoes with chicken in a Selyansky style. And although ingredients such as mayonnaise and Japanese sauce were unlikely to be on the rustic table, yet the simplicity of preparation justifies such freedom in terms.

Fast to prepare, fairly simple and satisfying, the dish can be an ordinary dinner and served to guests.

We will need:

• with a dozen peeled potato tubers;
• mayonnaise - 100 g;
• medium sized chicken;
• sesame oil and a pinch of dried marjoram;
• fennel - 1 pc.;
• teriyaki sauce;
• bulgarian pepper - 1 pc.;
• onions - 1 pc.;
• ground pepper and salt to taste.

Wash the chicken, cut into pieces. Some people like to cook whole chicken by overlaying a carcass with chopped potatoes. How to cook is unprincipled; in any form, the chicken is good. Rub the slices with salt, then with mayonnaise, add spices and oil to it, leave for half an hour to lie in this marinade. Meanwhile, peel the potatoes, cut them into longitudinal slices, prepare the marinade from oil, pepper, marjoram. Add the marinade to the potatoes and pour the onion chopped in half rings there.

Separately, chop the peeled peppers and fennel in half rings, divided into parts.

For baking, you can use a special sleeve in which to place chicken, potatoes, fennel and pepper. First, cook with the knotted ends of the sleeve for an hour, then open the chicken and potatoes and brown.

Selyansky potato with mushrooms

A traditional autumn dish made from natural forest mushrooms. However, ordinary champignons, although they will yield to white ones, are quite suitable for cooking potatoes with mushrooms at any time of the year.

Required:

• potatoes - 6 pieces;
• fresh mushrooms - half a kilo;
• turnip onion - 1 pc.;
• ground pepper and salt;
• half a liter of cream;
• a couple of tablespoons of flour;
• vegetable oil;
• greens.

Tip: If you don’t have the right amount of cream on hand, sour cream, diluted to the desired consistency, will also work perfectly.

For this dish, it is better to cut the potatoes smaller - for example, with small sticks or straws. Just strips must be chopped and onions. Mushrooms are cut into plates.

In a frying pan in vegetable oil, fry the mushrooms and onions, then add a little flour, frying it for a couple more minutes.

On a greased baking sheet we put the potatoes, then - fried mushrooms with onions, pour all the cream, do not forget to pepper and salt.

Whatever potatoes are cooked, fresh herbs - chopped parsley, chopped dill, will always be a win-win decoration and addition. Simple potatoes can be slightly improved with new notes by sprinkling strings of tomato sauce on it. Fresh salad leaves can also be a decoration of the dish - catchy greens will perfectly emphasize the juicy brightness of the yellow-brown baked potato.

The country-style potatoes in the oven are soft and appetizing, with a golden brown crust and a delicious aroma of garlic and herbs. The recipe is quite simple - potato tubers are cut into slices, soaked in oil and baked until cooked in the oven. Served as an independent dish, or as an addition to meat / poultry.

To make a delicious potato in a rustic way does not need any special efforts. In addition, baked potato wedges with peel, which reduces the time for peeling potatoes and, accordingly, for cooking.

Ingredients:

• young potatoes - 1 kg;
• garlic - 2-3 teeth;
• vegetable oil (refined) - 3 tbsp. spoons;
• fine salt - 1-2 tsp;
• sweet ground paprika - 2 tbsp. spoons;
• a mixture of herbs - 1 tbsp. a spoon;
• ground black pepper - a pinch;
• red hot ground pepper - on the tip of a knife;
• turmeric - ½ teaspoon.

Country style potato in the oven recipe with photo

1. We wash the potato tubers, remove all impurities. The peel does not need to be peeled, since exclusively young potatoes with a thin skin are used to prepare potatoes in a rustic way. We divide the clean tubers into approximately equal slices and place them in a deep and convenient bowl.
   
2. Pour odorless oil into a separate container. Add salt, sweet paprika, ground black and red pepper. For flavor, throw a mixture of herbs and garlic cloves passed through the press. To potatoes in a rustic acquired a beautiful ruddy hue, do not forget to add turmeric. We mix all the components of our gas station.
   
3. Pour the aromatic oil with spices to the potatoes and mix thoroughly with your hands so that each wedge is covered with sauce.
   
4. We lay out our blanks in one layer on a baking sheet covered with parchment, and send them to a red-hot oven. Bake potatoes in a rustic way in the oven for about 40 minutes. For half an hour, we maintain the temperature at 180 degrees, and then increase the heating to 200 so that the potatoes acquire a golden crust.
   
5. When the potatoes in a rustic way become soft and brown, remove the baking sheet from the oven.
   
6. Serve such potatoes can be warm as a side dish or as a cold appetizer, along with any sauce. Soft potato slices are in perfect harmony with greens as well as pickles.
   

The country-style potatoes in the oven are completely ready! Good appetite!

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

Starchiness

Famous chef Heston Blumenthal assures   Heston Blumenthal’s 10 tricks to the perfect roast potatothat the most delicious country-style potatoes come from the driest, most starchy varieties - those that are easy. As a rule, such root crops have a light brown peel and almost white flesh. Starchy allows you to achieve the most impressive contrast between the crisp and literally melting in the mouth of the middle of the finished dish.

But a distinctly yellowish, moist, dense, wax-like potato should be set aside for some others.

The form

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

It is better to choose elongated potatoes about the size of an average avocado. It is easy to cut into eight parts, each of which will have three vast flat faces.

There are different approaches. But they are united by one goal: preserving the skin and the triangular shape that is recognizable and important for potatoes in a rustic way, to make as many flat faces as possible.

All the same culinary master Heston Blumenthal, for example, offers to cut potatoes crosswise. At first - along two halves. Then, turning the potatoes 90 degrees, once again along - you get four identical elongated "slices". And then in one motion - across.

This is really simple and quick, but not the best option. University of Essex students conducted a simple geometric analysis of potatoes and figured out how to chop the root crop to get the maximum crisp area.

The first step in their concept repeats the Blumenthal practice: potatoes are cut in half along. But then you need to expand the potatoes 90 degrees and cut into a fan.

This slicing technique is called edge cut. You can learn more about mathematical calculations and work with a knife in a video prepared by students.

Students said potatoes cut in this way are tastier. And they were not unfounded. The experimenters were not too lazy to cook a couple of hundred servings of potatoes in a rustic way in traditional and new slices. And then they sent the resulting dishes for tasting to fellow campuses and to several nearby restaurants. Completely free, asking only that the eaters compare and evaluate the differently sliced \u200b\u200bportions of potatoes.

Result: tasters liked potatoes in the edge cut slicing more. So use the best practices and do not give thanks!

How to cook potatoes in a rustic way

1. Get rid of excess starch

Despite the fact that initially it is better to choose starchy varieties as more tender, part of the starch still needs to be removed. Firstly, this will allow the potato to better keep its shape during heat treatment. And secondly, starch is extra glucose, which not everyone needs. Of course, first of all, we are talking about those who follow the figure or suffer from.

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

2. Cook

Bring the water to a boil and put the prepared potato wedges in it so that the liquid covers them at least 1 cm. You can salt the water, but not necessarily. If you are a fan of sophisticated tastes, add a small bunch of thyme and a little lemon zest.

Put 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 that the potato becomes soft and easily pierced, for example, with a knife or a toothpick. It will take 7-10 minutes.

Do not let the vegetables boil! You need whole slices.

3. Dry the potatoes

Pour the boiled potatoes into a colander. If you are afraid that the potatoes will fall apart, use a slotted spoon. With its help, carefully transfer the slices into a colander or on a prepared towel. Be careful not to get burned.

Wait for the water to drain completely and the slices to cool.

4. Check for important cracks.

If you do everything right, when cooled, the flat sides of the potatoes will go into small shallow cracks. In the next step, these cracks will help the potato absorb fat and become really crispy.

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

5. Fry in favorite oil

Someone prefers liquid peanut, someone likes olive, someone does not make smarts and does just ordinary sunflower. There are no unified recommendations for selection.

The roasting process may vary depending on where exactly you are going to cook the potatoes.

The pan should be deep and wide enough so that a portion of the potato fits on it in one layer. You can save a little on oil: 0.5-0.7 cm is enough.

Bring the oil to a boil over high heat, put the potato wedges over the entire surface and leave to fry for about 5 minutes. Do not turn over so as not to break the slices before they grasp the crust! And make sure that the potatoes are not burnt.

After the indicated time, turn over the potatoes so that it touches the bottom of the yet not fried edges.

Fry over high heat, occasionally turning over and achieving a uniform golden color on all sides. Try not to overcook, otherwise the potato will acquire a characteristic burnt aftertaste.

Rustic potato in the oven

You will need a deep and wide shape so that all the slices fit on it in one layer. Pour more oil in order not to overdry the potatoes.

Preheat the oven to 180 ° C, put a mold in it with oil and wait 15 minutes. When the oil warms up, put the potato slices into it, gently mix and return the form to the oven. Leave it on for 60–75 minutes, turning it over every 20 minutes and achieving uniform frying on all sides.

We’ll warn you right away that you won’t succeed with the same crisp, because the temperature in the multicooker is low and the potatoes will be cooked rather than fried. However, the crust - though not perfect - will still be, 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 Multi-Cook or Bake mode with a temperature of at least 125–130 ° С and bring the oil to a boil. Gently place the potatoes in the bowl and leave them for 20 minutes without lowering the temperature and without turning the slices. If possible, do not close the lid so that the potato gets rid of excess moisture.

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

6. Give the dish a taste

Crush a few cloves, mix with finely chopped rosemary and add to the potatoes 3-5 minutes before cooking. You can also add a few whole garlic cloves and chopped onion rings. Do not forget to mix!

7. Serve the potatoes hot

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