Are you also a lover of these roasted vegetables?
Crispy and properly seasoned pieces disappear from the plate faster than the meat they are served as a side dish?
Well, we are in the same situation as you!
Today we will share with you our favorite recipes for baked potatoes, which sometimes replace the whole main dish.
Garlic potatoes with cheese
Looking for the perfect side dish for your weekend lunch? These epic baked potatoes with parmesan and garlic butter are beautifully crispy on the outside and wonderfully soft on the inside. And yet it is such a simple dish!
- 1.5 kg of baby red potatoes, washed and cut into quarters
- 1/4 cup (60 ml) olive oil
- 6 large garlic cloves, finely chopped or crushed
- salt and black pepper to taste
- 1 tablespoon of Italian seasoning
- 3/4 cup grated Parmesan
- 1/2 cup butter
- fresh chopped parsley, for garnish
- 1/2 cup crispy bacon bits (optional)
- Preheat the oven to 200°C.
- Brush a large baking sheet with olive oil and set aside.
- Boil the baby red potatoes in boiling water for about 5 to 8 minutes.
- Combine 1/4 cup olive oil, garlic, salt, spices, pepper, and Parmesan cheese in a large bowl and toss to combine.
- Add a little more olive oil if the parmesan has absorbed most of it.
- Mix the pre-cooked potatoes thoroughly with the prepared mixture so that they are all evenly coated.
- Spread the potatoes in a single layer cut side down on the prepared tray.
- Place the tray on the bottom rack of the oven.
- Bake the potatoes for 25 minutes (turn them after 15 minutes) until the edges are brown and crispy.
- Meanwhile, melt the butter in the microwave and mix it with the chopped parsley.
- Remove the roasted potatoes from the oven and drizzle them with parsley butter.
- Add the bacon pieces, toss to coat the potatoes well, and serve immediately.
- Enjoy it!
Stuffed potatoes with broccoli
This recipe is ideal as a side dish or as a separate dish. It is great to prepare a treat where you will serve them with various dips from which the guests can choose.
- 8 large baking potatoes
- 350 g of broccoli florets
- 1 large onion, finely chopped
- 4 cloves of pressed garlic
- 2 cups grated cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- salt pepper
- Preheat the oven to 190°C.
- Brush the potatoes with a tablespoon of oil and pierce them with a knife to let the steam escape.
- Bake for 1.5 hours until soft.
- Immerse broccoli in boiling water until tender (about 5 min).
- Drain the water and rinse the broccoli.
- Let it dry and then roughly chop it.
- In a pan, fry the finely chopped onion in a spoonful of oil until it softens (about 10 minutes), then add the crushed garlic for 2 minutes.
- Remove from heat.
- Allow the pre-baked potatoes to cool slightly to work with.
- Cut the top of the potato lengthwise and carefully scoop out the inside.
- Mix the hollowed out insides of the potatoes with broccoli, onion and garlic, add grated cheese, salt and pepper.
- Mix and fill the hollowed out potatoes with the mixture.
- Bake for another 30 minutes.
- At the end, you can sprinkle a little cheese on each potato and let it spread.
Ultra crispy baked potato wedges
Prepare crispy seasoned potato fries in a healthier way in the oven. Since you use olive oil, they will also benefit your heart and you won’t have to feel guilty about breaking your diet.
- 1 kg of washed potatoes
- 3 tablespoons of olive oil
- 2 teaspoons of dried garlic
- 2 teaspoons of dried onion
- 1 teaspoon of sea salt
- ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
- Preheat the oven to 200 degrees Celsius and line a large tray with baking paper.
- Cut each potato in half lengthwise, then in half again lengthwise to make quarters, then cut each section again lengthwise to make two wedges (you’ll end up with 8 wedges per potato; make sure they’re about the same size).
- Place the sliced potatoes in a large bowl and cover with hot water.
- Let them soak for 10 minutes.
- Dry the potatoes with a lint-free towel.
- Place the potatoes on the prepared tray and drizzle with olive oil.
- Sprinkle them with dried garlic, onion, salt and plenty of pepper.
- Toss until the potatoes are evenly coated in the oil and seasoning, then arrange them evenly on the baking sheet.
- Bake for 30 minutes, then turn the wedges over.
- Arrange them evenly again and return to the oven.
- Bake until the wedges are nicely golden and crispy, about another 25 to 30 minutes.
- Sprinkle with fresh parsley and serve immediately.
If you don’t mind a little sin, try our fried potato recipes .
Discover similar tips
Twice baked potatoes with cheese
Nothing beats a good twice baked potato recipe and this is one of the best! Serve them with red wine, braised beef ribs or grilled salmon.
- 4 large potatoes
- 6 – 8 slices of bacon
- ¼ cup sour cream
- ½ cup cream cheese
- ½ cup of milk
- ½ cup butter
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 cup grated cheddar
- Pierce each potato with a fork.
- Bake the potatoes on a tray lined with baking paper at 200 degrees until soft (approx. 40-50 minutes, depending on the size of the potatoes).
- Cut the bacon into small slices and fry in a pan.
- Cut the cooled potatoes in half.
- Scoop out the insides and place in a bowl.
- Leave a bit of the inside of the potato to hold its shape.
- Add butter, sour cream and cream cheese to the potato filling and mix.
- Pour in the milk and add salt and pepper.
- Also add the bacon and half a cup of the cheese and mix.
- Finally, add onions to taste, starting with about a quarter cup.
- Fill the potatoes with the filling and add the rest of the cheese on top.
- Bake at 175 degrees for 15 minutes.
- Serve the potatoes with sour cream sprinkled with a little salt.
You can also prepare excellent and healthy hearty potatoes in a steam oven. In the test of domestic convection ovens, we mentioned their advantages in addition to their evaluation.
Baked potatoes with carrots
The perfect Roasted Caramelized Vegetables with Rosemary and Honey goes well with almost any meal and you’ll want to make them all the time!
- 500g peeled carrots, halved lengthwise if thick
- 500 g halved baby potatoes
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh rosemary
- 1 cup fat-free Greek yogurt
- 1 and 1/2 spoons of honey
- Place the rack in the bottom third of your oven and preheat the oven to 200 degrees C.
- Line a large tray with baking paper and brush it with olive oil.
- Put the carrots and potatoes in the middle of the baking sheet.
- Drizzle the vegetables with olive oil and honey, then sprinkle with cumin, smoked paprika, salt and cayenne and toss.
- Bake until the vegetables are nicely cooked and tender inside, about 25 to 30 minutes, stirring halfway through.
- Sprinkle fresh rosemary over the baked vegetables.
- While the vegetables are roasting, prepare the sauce.
- In a small bowl, mix together the Greek yogurt and honey.
- Transfer the vegetables to a serving plate.
- Serve warm with sauce.
Potatoes go well as a side dish with many dishes, and not everyone prefers them baked. For those, here is an article about, among other things , the preparation of stewed or boiled potatoes .
How do I keep my potatoes crispy for as long as possible?
When you bake potatoes, you generally expect them to be eaten right out of the oven. However, there are also situations when you don’t manage to eat all the potatoes at once and you then wonder how to keep them crispy enough all the time. The methods vary depending on how long you want to keep the potatoes crispy.
Keeping potatoes crispy for a short time
One of the best things you can do is leave them in the oven on one of the lowest heat settings. By keeping the potatoes in the oven, you can make sure that the outside stays crispy, and even enhance their crispness with the heat of the oven. Ideally, the oven should be set to the lowest possible heat setting. This will ensure that the potatoes do not end up overcooked and burnt. Leaving potatoes in the oven for more than an hour or two will end up cooking them again, changing their texture, taste and appearance.
Crispy potatoes even on the go
You can use tin foil on the way to keep the food warm , but you need to leave enough space for the rising steam to escape. While it is likely that condensation will get on the baked potatoes and the potatoes will lose some of their heat, they should retain most of their crispness. Use foil for most of the potato container, but leave at least two sides open to allow steam to escape . The holes shouldn’t be too big or you’ll lose more heat than you want, but they shouldn’t be too small either, as this will lead to steam trapping. However, when you reach your destination, you should have access to a place to reheat the potatoes.
When it comes to reheating potatoes, you should never use the microwave if you want to keep them crisp. Use the oven whenever possible.
And what are your favorite ways to prepare potatoes? Write to us in the comments.