CRUNCHY POTATO WEDGES - MY HUSBAND LOVES THIS ROASTED POTATOES скачать в хорошем качестве

CRUNCHY POTATO WEDGES - MY HUSBAND LOVES THIS ROASTED POTATOES

This recipe for baked potatoes gives very crunchy potatoes and best of all is that this is one very simple recipe. Usually when I bake potatoes, I pre-cook them, but if you prepare them according to this recipe, you don't have to do that. Peel potatoes, grate it and put it in the oven for exactly 40 minutes. You don't need to mix, turn, nothing. And have you always been as worried as I am about not oversalting potatoes or maybe not seasoning them too little? You don't have to worry about that anymore! I wrote all the ingredients in grams so you can't go wrong with this recipe! Ingredients: 1 kg potatoes (before peeling) 3 tablespoons polenta 10 g salt (one flat spoon but not too high) 10 g of vegetable seasoning (one flat spoon but not too high) 3 g red pepper (less than half a spoon) a little pepper oil Preparation Prepare 1 kg of potatoes and peel them, cut and put in cold water. Prepare a mixture with spices, 3 tablespoons of polenta (You can use plain or instant polenta. I used plain.), 10 g of salt, 10 g of vegetable spices , about 3 g of red paprika powder and a little black pepper. Stir all this and take the potatoes out of the water. Dry them well on a kitchen cloth. Put the potatoes on a bakng tray and sprinkle with the spice mixture. Roll it well in this spice mixture and sprinkle with oil. I used olive oil but you can use any you want. Bake the potatoes in a preheated oven at 200 °C for 40 minutes. I baked for exactly 40 minutes and you adjust it to your oven depending on whether it is stronger or weaker.