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Simple trick for ultimate enjoymentThis secret ingredient makes baked potatoes extra crispy
A simple kitchen trick helps to prepare the surface of the potatoes so that they roast particularly nicely later. (symbol image)
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Just a teaspoon is enough!
Potatoes from the oven easily beat fries and wedges in terms of taste if they really crack and crack on the outside AND remain soft on the inside. They require less fat, are perfect for grilling and look great as a side dish on the plate. The trick to perfectly crispy cooked tubers lies in a small step before baking.
This is how crispy potatoes come out of the oven really well
Even before the potatoes go into the oven, the preparation determines the perfect crunch. Wash the tubers thoroughly, peel them to taste and cut them into pieces that are as large as possible. These are then put into boiling, salted water – and here you add the secret ingredient: a teaspoon of baking powder or baking soda. Cooking professionals know that this breaks down the pectin in the potato and brings the starch to the surface. This creates more roasted aromas later.
The potatoes stay on the stove until they are almost cooked but not falling apart. Then you drain them, let them evaporate well and shake the yellow vegetables well. This is exactly what creates the rough edges on which oil, salt and spices stick better, describes Vegane Wunder.
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The hot tray brings the first burst of crunch
Before the boiled potatoes become the perfect baked potatoes, there is another trick. A cold baking tray often gives the potatoes the best start in the oven. Vegane Wunder therefore recommends putting the tray in the oven while preheating it to around 230 degrees. If the potato pieces are added later, it hisses briefly. And that very sound is a pretty good sign.
Mix the tubers with a little oil before putting them in the oven. You can flavor the oil with herbs and spices. By the way, the oven has a clear advantage over the deep fryer: you decide how much oil goes on the potatoes. This means they usually absorb less fat, but still remain aromatic and crispy.
It is crucial for a good crunch that the potatoes have enough space. If they are too close together, they will steam rather than roast.
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Baked potatoes are perfect for grilling, dipping and sharing
Even if it is difficult: The potatoes need to rest in the oven first. If you turn them over too early, you will destroy the crust that is beginning to form. That's why you first let the pieces bake undisturbed until they visibly take on color. Then turn carefully and continue baking until all sides are golden brown.
Crispy potatoes from the oven are a real hit, especially for a barbecue evening. They are easy to prepare, go well with vegetables, salad, meat substitutes or grilled skewers and taste really good even lukewarm. A quick dip made from natural yogurt, lemon, salt, a little maple syrup and a dollop of sambal oelek is often enough.
If you want more spice, use thyme, smoked paprika or chili. At the end, sprinkle coarse salt, pepper and fresh herbs on top. Then potatoes end up on the table that are crispy on the outside, creamy on the inside and much more exciting than many classic side dishes.
Sources used: Girlfriend, Vegan wonders, Instagram/thomas.kocht
