Description
Potatoes will always be potatoes... BUT how to roast it so that none of the pieces burnt, the potatoes turned out delicious and you can eat immediately after the oven and even without salt!!! Go, teach!!! The recipe author's, formed based on the personal experience of roasting potatoes!!! Due to the long baking time - 1 hour, whole potatoes are baked through, and formed a delicious crust on each piece!!! Delicious as a side dish and also as a separate dish!!!
Ingredients
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Potatoes
10 piece
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Basil
2 tsp
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Olive oil
3 Tbsp
Cooking
Potatoes are very well wash and wipe.
Cut lengthwise into long slices. If You have very starchy potatoes, rinse slices with cold water and wipe dry.
Put in a container, sprinkle with Basil and stir. Allow to soak for 5 minutes.
Cover a baking sheet with baking paper. Include warming up the oven to 180*.
Sprinkle the potatoes with olive oil. Comfortable to wear disposable gloves, RUB the oil on the surface of each potato wedges. Spread slices on a baking sheet close to each other - palisade, skin up. This hairdo will help to avoid overcooking the potatoes when baking sides, and the skin will protect the top.
Send a baking sheet in the preheated oven for 1 hour. In the last 5 minutes I turn on the "ventilated oven".
Our potato palisade is ready!!! Bon appetit!!! If desired, you can salt the potatoes directly on the plate, but we like it without salt!!!
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