Whole potatoes in foil in the oven
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Do you remember how, as a child, we baked whole potatoes in a fire? How delicious it was! And baking it in the oven entirely in foil will be no worse, for sure!
During Lent, we often come up with new dishes for a varied and tasty diet. But sometimes the same product can be prepared in different ways to get new taste sensations. For example, potatoes can be prepared in so many different ways that the taste of the dishes will be different. For me, potatoes baked whole in foil in the oven are the most delicious when compared to boiled or fried potatoes. And what’s also convenient: you don’t have to mess with it, wrap it in foil and put it in the oven, and you take it out ready-made. These potatoes are perfect for a Lenten table, if you do not use butter.
So, in order to bake whole potatoes in the oven in foil, we will take the potatoes themselves and quite a bit more, namely salt, vegetable oil and foil, in which we will bake them.
Ингредиенты
Potatoes - 3 pcs.
Salt - to taste
Refined vegetable oil - 2 tbsp.
Unrefined olive oil - to taste
Foil for food
Рецепт
1. Since we are baking potatoes whole, rinse them well in water.
2. Then dry on a towel.
3. Place the potatoes in a bowl and grease them well with vegetable oil. Since we will be baking potatoes, it is better to take refined oil, which can be subjected to heat treatment.
4. Now salt the potatoes well.
5. Place each potato tuber on a sheet of foil. If you plan to later put any filling into the finished potatoes, then for convenience we will make a small cut crosswise with a knife.
6. Wrap the potatoes tightly in foil and place in a baking dish. That's all the simple preparation, now all you have to do is wait for it to be ready. Bake the whole potatoes in foil in the oven at 180 degrees for about 40 minutes.
7. We check readiness very simply: take out the potato, carefully open the foil so as not to get burned by the steam, and pierce it with a knife. If the potatoes are soft, then they are ready.
8. If you plan to put filling in it, then open the peel along the cut that you made before baking. We scrape out the pulp a little, season it with olive oil, and if you are not fasting, you can use butter, then add any filling. I made it with herring - perhaps the most classic combination. You can decorate with dill sprigs.
9. Serve with any vegetable salad.