Oven-roasted flavored potatoes

Name: Oven-roasted flavored potatoes - Ancuta F.
Ingredients: 1kg potatoes; 1 tablespoon; Novelle cousine by Kotanyi; 2 tablespoons olive oil; 2 tablespoons white flour; 1/2 teaspoon turmeric powder; salt; Green salad and tomatoes seasoned with lemon juice and olive oil.

Sezon - Oven-roasted flavored potatoes by Ancuta F. - Recipia

I first made these flavorful oven-baked potatoes when I was asked to prepare fries at home, but I wasn’t in the mood to use a lot of oil. I put them all in a baking tray, mixed them well with spices, a bit of flour, and popped them in the oven. They cooked quickly and turned out crispy on the outside while remaining soft on the inside. I always use a floral blend with rosemary and pepper—I constantly rummage through this spice jar when I cook potatoes in the oven. Quick Info Total Time: 35-40 minutes Preparation Time: 10 minutes Baking Time: 30 minutes Servings: 4 Difficulty: Easy Recipe Type: Side dish or vegetarian main course Ingredients 1 kg potatoes 1 tablespoon Kotanyi Nouvelle Cousine spice blend (contains rosemary, pepper, cardamom, mint flowers, mallow, sunflower, rose petals, tomatoes, tarragon, lavender, safflower) 2 tablespoons olive oil 2 tablespoons all-purpose flour 1/2 teaspoon turmeric powder Salt, to taste For the salad Lettuce Tomatoes Lemon juice Olive oil Instructions 1. Peel the potatoes, wash them, and cut them lengthwise into thick slices. Don’t slice them too thinly, or they’ll crumble when baking. 2. Line a baking tray with parchment paper. Arrange the potatoes in the tray. 3. Sprinkle the Nouvelle Cousine spices, turmeric, salt to taste, the two tablespoons of all-purpose flour, and the olive oil over the potatoes. 4. Mix directly in the tray with your hands or a spatula, ensuring each potato piece is evenly coated with spices, oil, and flour. 5. Spread the potatoes in an even layer in the tray. Don’t overcrowd them too much, so they can brown nicely. 6. Place the tray in a preheated oven at 200°C (392°F) on the middle rack. 7. Bake the potatoes for 15 minutes, then carefully turn each slice over without crushing them. 8. Return the tray to the oven for another 15 minutes, until the potatoes are golden brown, crispy on the outside, and soft on the inside. 9. Serve them warm, with a salad of lettuce and tomatoes dressed with lemon juice and a little olive oil. Why I Make This Recipe Often It’s much simpler to bake potatoes in the oven than to fry them. There’s no need for a lot of oil, I don’t have to watch over a frying pan, and my house doesn’t smell like fried food. They cook quickly, and I can leave them in the oven while I prepare something else. The floral spices give a unique flavor, not mundane. Tips and Variations Tips Use white or yellow potatoes, not overly starchy ones, so they don’t fall apart. After flipping them halfway through the baking time, use a wide spatula and gently move them to keep them intact. If you want a thicker crust, you can sprinkle a little extra flour before baking. For more even cooking, spread the potatoes in a thin layer, and if needed, use two trays. Substitutions If you don’t have the Nouvelle Cousine blend, you can use another spice mix with rosemary, tarragon, or pepper, and maybe add a bit of cardamom or dried mint flowers if you have them. Olive oil can be replaced with sunflower or canola oil. Turmeric can be omitted if you don’t have it, but it adds a nice color. Variations You can cut the potatoes into quarters or smaller pieces, but adjust the baking time (check them earlier). For a different texture, try adding a bit of breadcrumbs along with the flour for extra crunch. Serving Ideas Oven-baked potatoes go well with any green salad or pickles. They are also suitable as a side dish with grilled meat or as a vegetarian main course. I often serve them with a salad of tomatoes and greens. Frequently Asked Questions Can the potatoes be prepared in advance? It’s best to cook them fresh. If you leave them prepared and raw, the potatoes can oxidize or become mushy. If you want to save time, you can peel and cut the potatoes a few hours ahead and keep them covered in cold water. Can the flour be omitted? The flour helps create a crispy crust, but you can skip it if you prefer or if you’re allergic to gluten. The texture will be slightly different, a bit softer. What if I don’t have the Nouvelle Cousine spices? You can mix rosemary, pepper, tarragon, a little lemon zest, and if you have them, some dried herbs like mint or lavender. It won’t be as floral, but it will still be flavorful. Can I use new potatoes? Yes, new potatoes work very well, but adjust the baking time if they are very small or tender. Can I use an air fryer instead of an oven? This recipe is designed for baking, but if you want to use an air fryer, adjust the quantities and time (try 15-20 minutes and check halfway). Nutritional Values (Estimate) One serving (out of 4), without salad, has approximately: Calories: 220-250 kcal Carbohydrates: 45 g Protein: 4 g Fats: 5-7 g (depending on the type of oil used) Turmeric and spices do not significantly change the nutritional values. These values are estimates and may vary depending on the size of the potatoes and how much oil you actually use. Storage and Reheating Flavored oven-baked potatoes are best enjoyed fresh, shortly after being taken out of the oven. However, if you have leftovers, they can be stored in the refrigerator in a covered container for up to 2 days. Reheating in the oven keeps them crunchier than in the microwave, but the texture won’t be the same as when first made. For larger quantities, I recommend making them as needed, not in advance.

Preparation

The potatoes are peeled, washed, and cut into thick lengthwise slices. Place the potatoes in a baking tray lined with parchment paper and mix with the ingredients listed above. Bake for 15 minutes, gently turning them to avoid crushing, and bake for another 15 minutes. By adding white flour, you achieve crispy potatoes on the outside and soft, fluffy on the inside. Serve with your favorite salad. I had a green salad with tomatoes. The floral mix with rosemary and pepper, Nouvelle cuisine from Kotany, also contains cardamom, mint flowers, mallow, sunflower petals, rose, tarragon, lavender, and saffron.

Oven-roasted flavored potatoes

Preparation

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