Potato is one of the most practical ingredients and one of the foundations of Slovenian cuisine. It accompanies soups, naras, moussaka, as a main course or as a side dish. Due to its diversity, we almost always have it in our storage, which is why it’s good to have a new recipe in stock to make something new out of it. This time it will be a baked potato version that is all the rage on social media these days and promises the crispiest crust!
How do you prepare the crunchiest potatoes?
First, turn on the oven to 220 degrees Celsius and boil a large pot of water on the stove, in which we mixed a tablespoon of baking soda. Cut the potatoes into cubes of equal size and throw them into the dill, where they need to cook for 10 minutes. Meanwhile, in a small skillet, sauté a few tablespoons of oil, dried parsley and three crushed cloves of garlic.
Once the potatoes are cooked, drain them and let them sit on the counter for 2 minutes. Then, pour it with the garlic mixture and shake well to distribute evenly over it. We don’t need to be gentle when shaking the vessel. Also, stir the potatoes roughly enough to build up a thin layer of mash on its surface. This will be the base for a crispy crust. It may not look the best during preparation, but it will definitely pay off later.
Then shake the potatoes on a baking tray lined with baking paper. Spread it evenly as we don’t want the oven to be cluttered. Then bake for 10 minutes over high heat to starch. Mix everything together and bake for another 35 minutes. We check the potatoes from time to time, as the ovens differ from each other and it may happen that they reach a perfect crisp sooner. Trust your instincts!
Read more: You must do this before you put the vegetables in the oven
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