Boiled potatoes, baked in the oven with cheese,- hearty and very tasty dish. The potato is obtained with a crispy and spicy crust, soft and crumbly inside. Everything is prepared very simply. Potatoes are boiled before baking, which reduces the cooking time in the oven. Potatoes can be boiled in advance, and after, mixed with spices, baked in the oven. This is an ideal side dish for meat or fish, as well as a great independent dish. Try it!

Ingredients

To prepare boiled potatoes baked in the oven with cheese, we need:
4 large potatoes;
70 ml of vegetable oil;
40 g of cheese;
1.5 tsp granulated garlic;
1.5 tsp ground paprika;
1 tsp provencal herbs;
1/2 tsp ground cumin;
salt - to taste.

Cooking steps

Wash the potatoes thoroughly and, without peeling, cut into 8 slices. Pour the potatoes with water, lightly salt and cook until cooked (for 15-20 minutes). Ready potatoes put in a colander to drain the water.

Separately mix vegetable oil, salt, cumin, paprika, granulated garlic and herbs de Provence.

Cheese grate on a fine grater.

Add vegetable oil with spices and grated cheese to the boiled potato wedges, mix everything gently.

Place potatoes in a baking dish.

Bake in a preheated oven at 180 degrees for 15-20 minutes (until golden brown). Boiled potatoes baked in the oven with cheese turn out appetizing, with a crispy crust and crumbly inside. Potatoes are very tasty, serve hot to the table.

By doing this according to the recipe below, you will get a very tasty dish. In addition, boiled potatoes in the oven are easy to prepare. The set of products is minimal. If you serve potatoes with different sauces, you can get different tastes of dishes. Let's move on to the description of the recipe.

Ingredients

• potatoes - 4 pcs.
• pepper - to taste
• butter - 70 gr.
• salt - to taste

Necessary utensils and equipment

• baking sheet
• pots - 2 pieces (small and large
• colander
• kitchen spatula
• cutting board
• knife
• paper towel

Let's move on to the description of each step of the recipe.

Preparing (together with the preparation of products) 1 hour and 15 minutes. The total number of servings is 4. If you are having difficulty calculating the yield of a dish, then you should know that the recipe calls for 1 potato per 1 person. Instead of butter, the dish can be flavored with vegetable oil.

The dish turns out tastier if you sprinkle potatoes with cheese or herbs before serving.

As a side dish, these potatoes are very tasty. It can be served with meat (, chicken) or with sauce (garlic, cheese, tomato).

Sauces for potatoes

Boiled potatoes are delicious tomato sauce. Its preparation consists of 8 stages.

1. We take tomatoes.
2. Remove skin from tomatoes.
3. We get following products: garlic, onion and a pinch of pepper (red).
4. Using a blender, we grind the prepared products.
5. We put the mixture in a saucepan on fire.
6. Warm well (but do not boil).
7. Stir while heating.
8. Serve on the table with potatoes.

It turns out spicy potatoes. Cooking steps

1. We take mayonnaise, sour cream (in equal amounts), greens (1 bunch) and spices (to your liking) for the sauce.
2. Mix in a bowl until smooth.
3. Pour over boiled potatoes.

Cheese sauce is prepared using a microwave oven. Recipe next

1. We take cheese (200 g).
2. I put it on a plate.
3. Knead with a fork.
4. Add sour cream (100 g.).
5. Salt (a pinch).
6. We put in the microwave (time - 3 minutes).
7. We take out and mix the mass.
8. We put in the oven (time - 4 minutes). The consistency of the sauce should be similar to thick sour cream.
9. We leave in the room for 30 minutes. The sauce will infuse during this time.

Can be put into cheese sauce favorite herbs: basil, parsley, dill.

Potatoes are rich in potassium, thanks to which metabolic processes in the body proceed correctly, excess fluid does not linger, and the entire vascular system becomes healthier. Amino acids, minerals, carbohydrates and vitamins of potato make it a valuable food product.

Cooking secrets for the hostess

A good housewife should know some secrets of cooking potatoes:

1. To preserve the maximum amount of vitamins, cook vegetables uncovered. In this case, put the potatoes in a boiling liquid. It is better to cook vegetables not peeled.
2. it will be easier to clean if you first put it in cold water with salt (a teaspoon) for 20 minutes.
3. If you add 2 tablespoons of cucumber pickle to the pot with potatoes, then the vegetables will not boil.
4. You can speed up the process of cooking potatoes. It is enough just to put a little butter in a pan with potatoes. In addition, the potatoes will be tastier.
5. So that the potato slices do not stick to each other in the oven, you need to rinse them well under water and dry them on a towel.
6. Chefs say that if you add rosemary to the dish, it will acquire a rich aroma and spicy taste.
7. The taste of potatoes will be richer if you put garlic or a leaf of parsley in it.
8. To determine the readiness of a potato, you need to pierce it with a knife. The tool enters easily, which means the vegetables are ready.

Bon appetit!

I love potatoes in all their forms. I love fried food the most. I know, I know that it’s harmful and fat, but I still like what to do)).

I tried this recipe for the first time, I found it on the Internet. A sort of snag, seemingly boiled, but then baked, in fragrant spices and with a crispy crust. Tasty!

bake boiled potatoes very easy in the oven. For this we need the following ingredients.

Peel potatoes and cut into slices.

Mix flour with salt and spices. I take my favorite spices - coriander, suneli hops, black and red peppers. Caucasian herbs or a mixture of Italian are perfect.

Boil the potatoes for 5 minutes, drain the water and let the potatoes cool slightly. Boiling time can vary depending on the variety of potatoes, increase or decrease.

Lightly roll the dried potatoes in flour with spices, shaking off excess.

Grease a baking dish well with oil, lay out the potato slices and drizzle with oil again. If you wish, you can add coarsely chopped onion, which I did.

Bake potatoes in a well-heated (200 degrees) oven until golden brown. Take it out once and turn over. Adjust the baking time individually. I baked for 40 minutes.

Prepare the ingredients.

Wash and peel potatoes.
Rinse again with cold water to remove the starch.
Cut large potatoes into 2-4 pieces, leave small ones whole.
Put the potatoes in a saucepan, add water (so that it completely covers the potatoes) and salt.
Bring to a boil and from the moment of boiling, cook for about 10 minutes over medium heat.
Drain the potatoes in a colander and leave for a couple of minutes to dry and drain excess liquid.
Pour a little on the bottom of the mold or baking sheet olive oil and lay out the potatoes in a single layer.
Salt and pepper a little.

Bake for about 30 minutes in a preheated oven at 190°C, until golden brown.

Advice. For this dish, the most important thing is to find a suitable variety of non-boiling potatoes. I didn’t have the most suitable variety - the potato didn’t want to blush, no matter how much I kept it in the oven. Therefore, if your potatoes began to acquire a beautiful crust after spending half an hour in the oven - great, but if it doesn’t blush, don’t keep it longer, it’s such a variety :)

After half an hour, remove the form with half-cooked potatoes from the oven and! Attention! the most important moment, as Jamie assures :)
You need to press down the potatoes in the form of a potato masher, flatten it a little. This is done in order to increase the area of ​​​​contact of the potatoes with the bottom of the pan - it helps the formation of a crust on a larger area of ​​\u200b\u200bthe potato, and it bakes more evenly.

Remove the leaves from the rosemary and place in a bowl.
Add unpeeled garlic cloves, drizzle with 1-2 tablespoons of olive oil (Jamie also added a little red wine vinegar, but this is a matter of taste) and mix.

Spread rosemary with garlic and oil over potatoes.

Return the pan to the oven and bake for about 40-45 minutes more, until golden brown.
Ready potatoes are served immediately, they are best served hot.

Advice. As I said, instead of olive oil, potatoes can also be baked with butter or goose fat. For each type of fat, Jamie recommends a specific set of herbs. Although this is all conditional, by combining herbs and spices you can create your most ideal potato;)
- Potatoes with butter: Sage leaves + garlic cloves (head) + zest of one clementine, cut into large strips (you can orange) + a little olive oil. Instead of butter, it is better to use ghee so that it does not burn during baking. The peel of the clementine (orange) gives a pleasant citrus flavor to the potatoes and will need to be removed after baking.
- Potatoes with goose fat: goose (or duck) fat + garlic cloves + a couple of parsley leaves + a little olive oil. With goose fat, the most beautiful fried crust is obtained.

Making baked potatoes is very simple - just put the tubers in a preheated oven and wait. But you can diversify the usual dish with fillings, sauces or original appearance, it will not take much time and effort. We brought together 5 best recipes baking, we advise you to try each of them.

Classic baked potatoes with a golden crust

A traditional recipe suitable for small and medium tubers. Large potatoes may not bake properly inside.

Ingredients:

• potatoes - 1 kg (about the size of egg or less);
• vegetable oil - 2 tablespoons;
• salt - half a teaspoon.

1. Wash, peel, and pat dry with a paper towel to remove excess moisture.

2. Mix oil and salt in a deep bowl.

3. Dip each potato in salted butter on all sides.

4. Cover the baking sheet with baking paper, lay out the tubers so that they do not touch each other.

5. Bake in a preheated oven at 180°C for 30-35 minutes until baked potato will not be easily pierced with a knife.

If you do not add oil, there will be no golden crust. You can do without baking paper, but then the vegetable oil will smoke, emitting a specific smell.

Baked potatoes in their skins in foil

Most fast way cooking with minimal effort. In fact, apart from potatoes, nothing else is needed.

Ingredients:

• potatoes - 5-6 pieces;
• butter - 30-50 grams (optional).

1. Wash potatoes of the same size, pierce 2-3 times with a fork in different places, dry.

2. Wrap each tuber in food foil and put on a baking sheet.

3. Preheat the oven to 180°C, bake for 15-20 minutes until done.

4. Remove the baking sheet from the oven, remove the foil.

5. Brush baked potatoes with butter. Serve hot.

Potatoes baked in wedges

Looks great, soft and very tasty. The composition of the marinade for soaking the pieces can be changed at your discretion.

Ingredients:

• potatoes - 1 kg;
• vegetable oil - 3 tablespoons;
• salt, pepper, spices - to taste;
• garlic - 2-3 cloves.

1. Peel the washed potatoes and cut into slices (quarters or smaller). Make 1-2 punctures in each piece.

2. Place the slices in a clean plastic bag. Add vegetable oil, pepper, spices, salt and squeeze the garlic. Close the package, shake several times, leave for 10 minutes for impregnation.

3. Preheat the oven to 200°C, put the pieces on a baking sheet, bake until done. The smaller the slices, the faster they will be ready.

To get a golden crust at the end of cooking, increase the temperature in the oven by 5-10 degrees for a couple of minutes. The main thing is not to let the potatoes burn.

Stuffed baked potatoes (cheese, bacon or lard)

The filling perfectly complements the taste of potatoes.

Ingredients:

• potatoes - 1 kg;
• filling (cheese, lard, bacon, minced meat) - 250-400 grams.

1. Boil the washed potatoes in their uniforms in salted water until tender.

2. Cut each tuber in half. With a spoon, remove the pulp in the middle, making a hole of the desired size and depth, leave the peel.

3. Put the filling into the holes: bacon, bacon, minced meat, hard grated cheese, mushrooms, eggs, etc. Various fillings can be combined.

4. Bake the resulting blanks in an oven preheated to 180 ° C until a golden crust appears.

Potato accordion in the oven

Another stuffing recipe. It looks beautiful and can be used as a hot garnish.

Ingredients:

• potatoes - 5 pieces;
• bacon (lard) - 150 grams;
• hard cheese - 150 grams;
• sour cream (mayonnaise) - 3 tablespoons;
• garlic - 1 clove;
• herbs, salt, pepper - to taste.

1. Wash, peel and dry potatoes.

2. Bacon (fat) and half of the cheese cut into slices 1-2 mm thick. Width - according to the size of the potato.

3. Make transverse cuts in each potato at a distance of 3-4 mm, but do not cut through the tubers, leaving 5-6 mm.

4. Put a piece of bacon and cheese into each cut. Top with pepper, salt.

5. Cover the baking sheet with foil, lay out the accordion potatoes.

6. Preheat the oven to 200°C, bake the pastries for 40-45 minutes until they are easily pierced with a fork.

7. While the potatoes are in the oven, grate the remaining cheese on a fine grater. In a separate bowl, mix the squeezed garlic, sour cream (mayonnaise) and chopped herbs.

8. Remove the finished potatoes from the oven, pour over the sauce and sprinkle with cheese. Place back in oven for 3-4 minutes until cheese is melted.

9. Ready meal serve hot.