Baked Potatoes Without Fat
Inspired by Jamie Olive, a recipe I adapted by myself, because I did not want to give up of baked potatoes. This is the minimum amount of oil in a simple manner you can obtain from the outside crispy potato and inside soft and juicy. The only ,, negative side ” is that you must immediately eat warm.
Red potatoes equal size,
some oil for coating,
Peel the potatoes and cut into halves, wash them and put them in cold salted water. When the water boils, cook for another 10 minutes, depending on the size and type of potato and for the young potatoes this is enough. Do not overcook in order to avoid falling apart when removing. While the potatoes are cooking, turn the oven to heat to 482°F (250°C). In a baking dish place the baking sheet, which you brush lightly smeared with a little oil (sometimes I put a wet baking paper), and with a spoon arrange drained cooked potatoes with little space between them. It is necessary to keep potatoes separate in order to be on all sides blushed. Thus, potatoes should not be any further oiled or rotated, because it will be blushed on all sides.
Place in a preheated oven. Baking time depends on the type and size of potatoes. Just when you see that it is well done as you like, potato is done.
Next Step is preparing the collage.
Serving: The baked potatoes serve immediately with any type of baked or fried meat and of course with a seasonal salad.