Crispy baked potatoes
quick and easy recipe for crispy outside and soft inside baked potatoes
Servings: 2 servings
Const: low
Equipment
- 1 baking tray
- 1 large bowl
- 1 baking paper
Ingredients
- 6-7 potatoes medium-big sized
- 1 Tbsp Olive oil
- 1 tsp all-purpose flour
- 1 tsp semolina
- 1 sprig fresh rosemary
- as needed fresh thyme
- as needed salt
- as needed pepper
- as needed paprika powder
Instructions
- Turn the oven on to 200°C ( 400°F)
- Carefully wash the potatoes and cut them into "wedges" without removing the skin. Then put the potatoes in a heat-resistant bowl.6-7 potatoes
- Cover the potatoes with boiling water (I use a simple kettle). You can also boil them in a saucepan.
- Leave the potatoes in the boiling water for approx. 5 minutes.
- Completely remove the water and add all the ingredients to the bowl with the potatoes.olive oil, 1 tsp all-purpose flour 1 tsp semolina 1 sprig fresh rosemary, to taste fresh thyme to taste salt to taste pepper, to taste paprika powder
- Mix everything together with the help of a spoon. Make sure all the ingredients are well distributed.
- Place the potatoes on a baking sheet, making sure they are well separated from each other.
- After 25-30 minutes turn all the potato wedges over. This step is important to achieve an even crispness.
- Return the potatoes to the oven and bake for another 15 to 20 minutes or until crisp and golden brown.
- Adjust salt if needed and enjoy your crispy baked potatoes!
Notes
Tip:
Use yellow-fleshed potatoes (thus less floury). It will be easier to get crispy potatoes