Potatoes boiled and baked in the oven. Boiled potatoes baked in the oven

A very unusual recipe with simple potatoes. The potatoes are first boiled to preserve vitamins, and then, to give them the taste of a baked potato, they are baked in a crushed form.

An excellent option as a side dish or as a separate dish on its own. And the ease of preparation will appeal to both novice housewives and experienced professionals.

Ingredients:

• Young potatoes – 1 kg;
• Vegetable oil (can be replaced with butter) – 1/4 cup;
• Green onions - half a bunch;
• Salt, pepper - to taste.

Sauce:

• Sour cream – 200 g;
• Green onion - a few feathers;
• Mint – 7-8 leaves;
• Parsley - a few sprigs;
• Garlic – 1 clove;
• Lemon juice – 2 teaspoons.

Lenten sauce:

• Hulled sunflower seeds – 0.5 cups;
• Hot water – 150 ml;
• Vegetable oil – 1 teaspoon;
• Salt - to taste;
• Lemon juice – 1 teaspoon;
• Greens - optional.

Cooking method:

Wash the new potatoes well, put them in a saucepan, cover with cold water, add salt. Boil potatoes in their skins.



To check if the potatoes are cooked, pierce them with a toothpick or skewer. If it passes freely through the tuber, the potatoes are ready. Drain the potatoes. Place it on a towel to dry and cool slightly.



Grease a baking tray with vegetable oil. Place potatoes on it. Crush each potato with a masher, but not completely.



Preheat the oven to 200 degrees. Grease each potato well with vegetable oil.



Bake in the oven for 30-35 minutes until golden brown.



Season the finished baked potatoes with pepper to taste. Serve sprinkled with chopped green onions. Baked potatoes go well with sour cream sauce. During Lent, sour cream sauce can be replaced with “lenten sour cream” made from sunflower seeds.



For the sauce. Finely chop the greens: green onions, mint and parsley.



Mix sour cream with herbs, add garlic, passed through a press or garlic press, and lemon juice. Keep refrigerated.

1. For Lenten Sauce. 0.5 cups of peeled sunflower seeds, 150 ml of hot water, a pinch of salt, 1 teaspoon of vegetable oil. Beat all ingredients in a blender for 7-8 minutes at high speed, and then mix until no whole seeds remain. If desired, you can add a little lemon juice and fresh herbs.

Boiled potatoes baked in the oven are ready. Bon appetit!

We mostly eat potatoes either fried or mashed - they are very tasty. Today we invite you to diversify your table and prepare even more delicious potatoes. Despite the apparent complexity, our dishes are very easy to execute. Choose!

Country-style potatoes

Young potatoes are best suited for this dish because it is advisable to cook them with their skins on. Old tubers can also be used, but they must be thoroughly washed with a brush.

• Cut medium-sized potatoes lengthwise into 4 or 6 pieces.
• Place the slices in a single layer in a baking dish.
• Drizzle the potatoes with olive oil or regular unflavored oil. Mix the slices with your hands. For 1 kg of vegetables, take 0.5 cups of oil.
• Sprinkle the oiled potatoes generously with any dry spices. You can buy them ready-made in the store - they are called “For village-style potatoes.” You can make them yourself: mix salt (1 tbsp), ground pepper (1 tsp), dry herbs (2 tbsp).
• Bake the potatoes in a preheated oven. First do this under foil (20 minutes), and then without it for another 5-7 minutes.

Accordion potato

Cut long-shaped potatoes into slices, but do not cut the tubers until the very end. Season the resulting accordions with salt and pepper. Insert a very thin slice of fresh, unsalted lard between each adjacent potato slice. Bake accordion potatoes in the oven for 35 minutes. 5 minutes before cooking, you can sprinkle the dish with grated hard cheese.

Potatoes with egg

For this dish, first boil the potatoes in their jackets. When it has cooled, cut off the side. Remove the potato crumb from the middle (use it in other dishes). Add salt to the resulting potato mold and beat into it either one small chicken egg or a couple of small quail eggs. Place the potatoes in the oven and wait for the eggs to set. Before serving, sprinkle the dish with fresh herbs.

Potatoes with cheese

Cut the potatoes lengthwise into two halves. Season it with a little salt and pepper. Bake in the oven until half cooked. Place a slice of high-fat hard cheese on each half. Put the potatoes back in the oven and keep them there until the cheese melts.

Potatoes with garlic sauce

Prick potatoes of the same size in several places with a toothpick and coat with vegetable oil. Wrap each tuber in foil and bake in the oven for approximately 50 minutes. Unwrap the hot potatoes and cut each into two halves. Pour a sauce of melted butter mixed with chopped garlic, salt and herbs over the baked potatoes.

Potatoes with meat and vegetables

This dish is also called potato pizza:

• Bake whole large potato tubers in the oven until half cooked or boil them in their skins.
• Scoop out the pulp from each potato.
• Place any stewed vegetables, boiled or fried meat, and mushrooms inside the resulting boats. Be sure to season the filling with salt and pepper.
• Place a small piece of butter on top of the filling.
• Bake the potatoes until the butter is melted and the top is crispy.

This dish is best served with a spoonful of soft ricotta cheese, which should be placed on the filling while the potatoes are still very hot.

Potato kebab

Boil the potatoes in salted water until half cooked. Cut it into slices. Thread the potatoes onto skewers, alternating them with pieces of smoked lard or slices of salami sausage. Bake the dish in the oven until the potatoes are completely cooked. Serve potato skewers with fresh or pickled vegetables.

Potatoes in milk

Potatoes baked in milk turn out to be very tender and tasty:

• Peel the skins of potatoes (1 kg) and cut into thin slices. Place it in a baking dish.
• Pour whole milk over the potatoes. There should be enough liquid to cover the top layer of potatoes.
• Place a few pieces of butter on top.
• Bake the dish in the oven for 1-1.5 hours until the potatoes are completely softened and a golden brown crust appears on their surface.
• Salt the potatoes just before serving.

There is no need to salt the potatoes before baking - in salted milk they will become very hard.

Greek Potatoes

This dish will appeal to lovers of Mediterranean cuisine:

• Cut small potatoes into halves or quarters.
• Salt the potatoes and pour olive oil.
• Bake in the oven until fully cooked.
• Before serving, while the potatoes are still hot, pour fresh lemon juice (2 tablespoons) over them and sprinkle with the zest of half a lemon. These spices will be enough for 1 kg of tubers.

American style potatoes

Everyone's favorite dish, which is served in almost all fast food restaurants, is very easy to prepare yourself:

• Prick medium-sized potatoes with a fork and bake in the oven, after wrapping each tuber in foil.
• Cut off the side of the potato and remove the baked pulp from the inside.
• Mash the pulp with a fork and mix with chopped bacon, grated hard cheese, softened butter and dill. Take all ingredients to taste.
• Season the filling with salt and pepper and put it back into the potatoes.
• Place the potatoes back in the oven and bake until the filling is golden brown.
• Before serving, place a spoonful of thick sour cream on each potato.

French-style potatoes

In the original this dish is called “Graten”:

• Peel 1 kg of potatoes and cut into thin slices.
• Place the circles in layers in a round shape, after salting and peppering them.
• Mix 2 cups of heavy cream and 100 g of sour cream. Season the sauce with salt and pepper and add ground nutmeg (1/4 tsp). Add a couple of minced garlic cloves if desired.
• Pour sauce over potatoes. Sprinkle grated cheese (100 g) on ​​top of the dish.
• Bake gratin at 200 degrees. Cooking time – 1 hour.

Potatoes in pots

A traditional Russian dish can be prepared with either mushrooms or meat. Fry potato slices, carrot slices, and onion half rings in a frying pan with butter until golden brown. After frying, add salt and pepper to the vegetables. Also fry mushrooms or pieces of pork or chicken. Salt them too at the end. Place vegetables, mushrooms and meat in layers in pots. Pour the dish with any broth (meat, vegetable, mushroom) and add a clove of garlic and one bay leaf to each serving. Bake the potatoes in pots, first with the lid on (15 minutes) and then without it (10 minutes).

Potatoes with mushrooms

Boil 1 kg of potatoes and cut them into slices or circles. Fry 0.5 kg of champignons and 3 large onions in vegetable oil. Place potatoes, mushrooms and onions in a baking dish. Pour the vegetables with a sauce of sour cream (1.5 cups), mayonnaise (0.5 cups), salt and pepper to taste. Bake the dish in the oven until the top crust is a beautiful golden color.

Potato roll with mushrooms

Make delicious mashed potatoes without adding milk. Add salt, pepper, dry herbs and beaten raw egg to the puree. For 1 kg of potatoes, take 1 egg. Add it when the puree has cooled down a little. Spread the puree in a thin layer on a gauze napkin. Place any mushrooms on the puree, fried with onions and seasoned with spices. Using a napkin, roll up the roll and very carefully place it on a greased sheet. Grease the top of the roll with thick sour cream. Bake the dish in the oven until it is beautifully golden brown.

It would seem: ordinary potatoes. But how many delicious and original dishes can be prepared from it. Cook according to our recipes and come up with your own signature ones.

Ingredients

• 4 large potatoes;
• salt - to taste;
• 30 g butter.

Preparation

Rinse the potatoes and pierce them with a fork several times on all sides. Grease with olive oil, salt and season with spices.

Place the potatoes on an oven rack preheated to 180°C and bake for 60–75 minutes. Check readiness with a fork: the potatoes should become soft.

Make a longitudinal cut on each potato, sprinkle with salt, pepper and put a piece of butter.

Ingredients

• 900 g potatoes;
• 2 tablespoons olive oil;
• 4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• ½ bunch of fresh rosemary.

Preparation

Rinse the potatoes well and cut them in half or quarters if the potatoes are too large. Place the potatoes on a baking sheet, pour oil over them, sprinkle with chopped garlic, salt, pepper and chopped rosemary. Reserve a few sprigs of rosemary for garnish.

Heat olive oil over medium heat. Fry chopped onion and garlic on it. Then place the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, until the filling thickens, about 2 minutes.

Place the potato skins on a baking sheet and stuff them with the meat mixture. Place the cooled puree in a pastry bag fitted with a star tip and cover the filling with it. Bake in an oven preheated to 180°C for 15–20 minutes until the puree is lightly browned around the edges.

Ingredients

• 3 large potatoes;
• 5 tablespoons of olive oil;
• 1 tablespoon dried garlic;
• 1 tablespoon Italian herbs;
• salt - to taste;
• ground black pepper - to taste;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Wash the potatoes well and cut into long thin slices. Place them on a baking sheet, pour over the oil, sprinkle with seasonings and stir. Place the potatoes skin side down and sprinkle with grated Parmesan.

Bake in an oven preheated to 200°C for 25–27 minutes until the potatoes are crispy and golden brown. Sprinkle the baked potatoes with chopped parsley and serve with Caesar dressing or other dressing of your choice.

Ingredients

• 4 potatoes;
• 2¹⁄₂ tablespoons olive oil;
• 1 tablespoon salt;
• 2 heads of broccoli;
• 100 ml skim milk;
• ½ teaspoon cornstarch;
• 100 g grated hard cheese.

Preparation

Wash the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce the potatoes on all sides with a fork and rub with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.

10-15 minutes before the end of cooking, place the broccoli florets on a baking sheet, pour a tablespoon of oil, sprinkle lightly with salt and place in the oven.

In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce becomes thick and smooth.

Place finished on a serving platter, cut off the top, top with broccoli and top with cheese sauce.

Ingredients

• 3 large potatoes;
• 4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 30 g butter;
• 3 large eggs;
• 50 g grated cheddar;
• 3 slices of bacon;
• 2 feathers of green onions.

Preparation

Rinse the potatoes well with a stiff brush. Prick the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Leave for 8 minutes.

Place the slightly cooled potatoes on a parchment-lined baking sheet, cut off the tops and remove the cores with a spoon. Place a piece of butter, an egg, cheese and chopped fried bacon into the resulting hole. Sprinkle with chopped onion.

Fill the other potatoes in the same way. Bake in an oven preheated to 180°C for 20–25 minutes until the egg whites turn white.

Ingredients

• 6 large potatoes;
• 2 tablespoons olive oil;
• salt - to taste;
• 85 g butter;
• 1 tablespoon mustard;
• 6 green onions;
• 230 g grated hard cheese;
• 600 g canned beans.

Preparation

Wash the potatoes, brush with olive oil and sprinkle with salt. Place on a baking sheet and place in an oven preheated to 200°C for 1 hour.

Cut the slightly cooled potatoes in half lengthwise. Use a spoon to scoop out almost all the pulp. Mix it with butter, mustard, salt, chopped onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.

One vegetable you can hardly get bored with is potatoes. There are few people who don't like potato dishes. There is nothing surprising about this: a huge number of ways to prepare this root vegetable contribute to its popularity. Boiled, fried, baked - these are the most common ways of preparing it. But today we are especially interested in how to cook boiled potatoes baked in the oven. This method of double heat treatment of root vegetables can greatly change its taste. There are a large number of recipes, but it’s worth choosing the best ones from the whole variety and, of course, preparing dishes according to them. We will try recipes for boiled potatoes baked in the oven.

With butter

This simple dish can become both a side dish and act in its own right. Potatoes can only be left with their skins on if they are young.

What you will need from the product composition:

• 4 decent sized potatoes. We calculate the quantity like this: 1 potato - one eater.
• Butter - 100-150 gr.
• Also, for boiled potatoes baked in the oven, you will need salt and pepper - to taste.

Potatoes: preparation

Root vegetables need to be washed using a brush and then peeled. After this, remove all dark spots from the pulp (eyes) and rinse again. Then cut into slices or cubes.

Take a suitable pan. Place the potato slices in a container and add cold water so that it covers the root vegetable by 1 cm. Lightly salt the contents of the container.

Place the slices on the stove. Starting from boiling water over moderate heat, wait 5-7 minutes. Drain the water and leave the potatoes in a strainer or colander. This technique will help get rid of excess liquid: it will drain.

Oil preparation

For boiled potatoes baked in the oven, you will need melted butter. Let's get started with the preparation while the potato slices drain and cool. In a thick-bottomed bowl (saucepan, saucepan), melt the butter stick over low heat. Don't boil it, there's no point.

Place in the oven

We will bake on a wide sheet with low sides. Generously grease the surface of the baking sheet with oil and place the boiled potatoes on the surface. You can bake it in the oven as soon as you salt the slices again and add pepper if necessary. Distribute the remaining oil evenly on the surface. It is better to use a special baking brush for this procedure.

Boiled potatoes baked in the oven will be ready in 40-50 minutes. We will cook it at 200 degrees. During this time, you will need to turn the slices over once to ensure even heating and so that they do not burn. If you wish, you can sprinkle the potatoes with aromatic herbs.

Boiled potatoes baked in the oven with cheese

Let's slightly change the technology and composition of the products - we'll get an excellent side dish. It would be unconscionable to serve something like this for a festive feast. Before deliciously baking boiled potatoes in the oven, let’s check our own bins.

There will most likely be the following products:

• Potatoes, medium diameter - 6-7 pieces.
• Cheese (any) - 150-200 gr.
• Garlic - 7-8 cloves. If garlic is not one of your culinary favorites, do not add it, replace it with other spices.
• Mayonnaise - 300-400 gr.
• Salt and spices.

What to do with potatoes

It must be thoroughly washed and cleaned conscientiously, not missing small dark inclusions in the tubers. Eyes are not good for the body, so always remove them from potato pulp. We rinse the finished tubers again and place them in the pan. Fill it with cold water and add salt, as we usually do when cooking a vegetable, and wait the required time. During the process, it is important that the liquid does not boil over; this can destroy the integrity of the potato tubers. We need beautiful boiled vegetables.

Salt the water from the finished potatoes and dry the root vegetables, placing the dish with the potatoes on a hot plate for a few seconds. The liquid will come out as steam.

Preparing a cheese coat for potatoes

Grate all the cheese and place the shavings in a deep container. Peel the garlic cloves and press them through a press directly into the cheese. We put all the mayonnaise here, and then mix the ingredients. We give a little time to mix the flavors. After 5-10 minutes you can proceed to the next stage of cooking.

Place and bake

Set the oven to heat up to 200 degrees.

Cut the cooled finished potatoes in half lengthwise. Very generously grease the bottom of the baking pan or baking tray with any oil (lean or butter). Place the potatoes with the rounded side on the bottom. The cut should be at the top.

Spread cheese shavings with mayonnaise on all halves. On average, one potato should yield at least a tablespoon of mass. Sprinkle with pepper and dry herbs if necessary.

The oven has warmed up quite well, and now we can send our “workpiece” into its depths. We will bake the potatoes with a cheese cap until a beautiful blush appears on the surface.

I love potatoes in all their forms. Most of all I like fried. I know, I know that it’s harmful and fatty, but I still love it, what can I do)).

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

Baking boiled potatoes in the oven is very simple. For this we will need the following ingredients.

Peel the 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 ones are perfect.

Boil the potatoes for 5 minutes, drain the water and let the potatoes cool slightly. The boiling time can be varied depending on the type of potato, increased or decreased.

Dredge the drained potatoes lightly in seasoned flour, shaking off any excess.

Grease the baking dish well with oil, lay out the potato slices and sprinkle with oil again. If you wish, you can add coarsely chopped onions, which is what I did.

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