Appreciated by all, baked potatoes are not easy to prepare. Between the use of the right temperature, a static oven or a fan or even the right ingredients, it can be complicated. An ingredient revealed by the chefs will however be beneficial for you to make good crispy potatoes.
Recipe for baked potatoes: The chef’s tip
It’s thanks to baking soda that you can have such crispy and melting potatoes. Through a natural chemical process, this versatile white powder makes the surface of the potato porous and jagged. To do this, simply immerse the potatoes, cut into quarters or fries, in boiling water mixed with a teaspoon of baking soda.
The purpose of this process is to change the potato from an acid PH to an alkaline PH. This transformation makes it possible to disintegrate the outside of the potato which will absorb the seasoning and give it texture on the surface. Additionally, the baking soda will help break down the pectin in the potato and bring the starch to the surface. The potatoes will be firmer and crispier after cooking.
The process therefore consists of pre-cook the potato wedges by boiling them for about 5 minutes, as explained above before putting them in the oven, season with olive oil, two cloves of minced garlic, dry or fresh rosemary and salt and pepper.
Place in the oven on a baking sheet lined with baking paper. Cook for 25 minutes then flip the potato wedges and cook for about 20 minutes.
For successful potatoes, it is advisable to choose a particular variety of potatoes, namely Charlotte or Amandine for their floury flesh which is perfect for this recipe.
Like traditional baked potatoes, this recipe is also easy, quick and tasty. Its secret lies in the addition of cottage cheese and chives: a real treat!
To prepare them, you will need:
- 4 potatoes
- 250 g of fresh goat’s cheese, preferably non-fat
- 1 bunch of chives
- flower of salt
- A shallot
- Lemon zest
- Espelette pepper
- Salt and pepper
Start by preheating the oven to 180°.
- Clean the potatoes, keeping them whole
- Prick with a fork so they don’t burst during cooking.
- Wrap the potatoes individually in baking paper
- Bake for 40 minutes, checking for doneness with the tip of a knife.
Once cooked, you can serve them with a knob of butter or sprinkled with fleur de sel. For the greediest, a chive sauce will be all the more recommended.
To prepare the chive sauce, chop the shallot, then add it to the goat cheese, sprinkling everything with Espelette pepper, salt, lemon zest and finally finely chopped chives.
By accompanying your potatoes with this sauce, you will take a culinary journey full of flavors. Enjoy your lunch !