Often, potatoes during frying and baking literally turn into a “porridge” – it becomes too soft and falls apart. It also happens that it turns out to fry it, but the dry one comes out. How to prepare an ideal potato with a crisp and juicy inside, said a cook in Zen blog “Cook with Kalinina Natalia” (12+).
Ingredients:
- Potatoes – 1 kg
- Garlic – 3 cloves
- Dill – 3 branches
- Salt – 1 teaspoon
- Pepper – to taste
- Vegetable oil – to taste
How to cook:
Peel the potatoes. If the tubers are large, cut them into four parts. Small potatoes can be left entirely.
Put everything in salted boiling water. Boil for 5-7 minutes and drain the water.
Next, the main life hack: let the potato cool, transfer it to the container, close it with a lid and take it into the freezer for at least 2 hours.
Freezing is needed so that the potato turns out to be soft inside and with a ruddy crust on the outside. Moisture remains inside, and a delicious crust appears on top when baking.
After the potatoes froze, put it on a baking sheet and grease it with oil. Bake in the oven at 220 degrees for about 40-50 minutes. At the end, add pepper, chopped garlic and finely chopped dill. Bon appetit.
