Want to make a simple but delicious accompaniment for your meats or fish? Potatoes in the oven are always a good idea, especially with this chef tip to cook them to perfection.
The Spanish chief Martín Berasategui, awarded 11 stars in total in the Michelin guide, revealed a simple technique, but formidably effective for Reduce the cooking time of potatoes in the oven without altering their texture or their flavor. This food can be tasted in different ways. Puree, steam or gratin … Many variants are possible.
However, we love the baked potatoes. The secret of the culinary expert? Preheat the device long enough. Then, it coats the starchy foods with the right amount of oil so that they are perfectly golden outside and cooked inside.
Then rely on the texture of the potatoes. These must be firm but with the possibility of stinging your fork. Here are the full steps to be performed without further delay.
The procedure to make baked potatoes like this star chef
Start by preheating your oven to 180 ºC. While heating, take care of the potatoes: rinse them carefully under water, wipe them with a clean cloth, then cut them in half. Once this step is finished, you can go on. Lightly coat a oil baking sheet, then arrange the potatoes on it, cut down down.
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Make sure that they are well coated without excess, so that they can brown without becoming too fatty. Then comes the seasoning: sprinkle the potatoes with salt and pepper, then add the spices of your choice.
Once ready, bake them and let them cook for about 30 minutes. The cooking time can still vary depending on their size. To check their cooking, prick them with a fork: they must be tender inside and nicely golden on the surface. As soon as they reach this ideal texture, they are ready to be tasted!
What variety of potatoes choose for this chef recipe?
To succeed this famous cooking for sure, chef Martín Berasategui recommends choosing a certain type of potatoes.
The latter must not be firm and therefore not be too floury to prevent them from sagging with heat. The best varieties are as follows: Monalisa, Kennebec and Desirée. So, ready to feast on you?
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
