We all long for the perfect baked potatoes on the table. Soft and crumbly on the inside, yet crunchy on the outside. Give this recipe a try!
For 4 – 6 people
- 1 kilo of small potatoes
- 60 ml rapeseed oil (or other oil) + a little extra
- 4 tablespoons of unsalted butter
- Fresh sage
- 12 cloves of garlic
The secret? You bake the potatoes twice and lightly crush them before cooking them. This ensures a fluffy interior and a crispy exterior. And that is of course exactly what we want.
You can of course also use herbs other than sage; thyme or rosemary also yield divine potatoes.
This is how you prepare the perfect baked potatoes
Preheat the oven to 190 degrees. In a bowl, mix the potatoes with the oil, sage and salt.
Melt 2 tablespoons of butter in a roasting tin. Add the potatoes and roast them in the oven for 15 to 30 minutes (prick with a knife to see if they are cooked properly). Take them out of the oven and let the potatoes drain and cool for a while.
Now place each potato on a flat plate and lightly crush it with the mouse of your hand or the flat side of a cleaver. The sides should burst, but the potato should remain whole as much as possible.
Heat some more rapeseed oil in a frying pan over medium-high heat. Add the potatoes and 12 unpeeled garlic cloves and cook until the potatoes are brown and crispy on both sides. Remove the remaining oil and add two tablespoons of butter to shine the potatoes.
Serve with some leftover sage and salt.
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