Golden potatoes with cheese baked

Name: Golden potatoes with cheese baked - Coralia B.
Ingredients: 1 kg suitable potatoes cheese extra virgin olive oil oregano basil sweet paprika chili salt pepper

Appetizers - Golden potatoes with cheese baked by Coralia B. - Recipia

I have prepared this recipe for golden potatoes with cheese in the oven many times, especially when I need something simple that really brings people to the table. If you have potatoes and a bit of cheese in the fridge, you don't have to think too much. Everything is done easily, in about an hour, and the spices make all the difference. Quick info Total time: approx. 50 minutes Preparation time: 15-20 minutes (peeling, slicing, boiling) Baking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: main dish or side dish Ingredients 1 kg potatoes (choose them as uniform in size as possible, helps with even cooking) Cheese (grated, amount to taste) Extra virgin olive oil Oregano Basil Sweet paprika Chili (flakes or powder) Salt Pepper Preparation method 1. Peel the potatoes and wash them well. Cut them into quarters or larger pieces than for fried potatoes. Don’t cut too thin, so they don’t crumble when boiled and baked. 2. Put the potatoes in a large pot with cold water and salt. Bring to a boil and let them cook just enough to soften slightly. They don’t need to be fully cooked, just starting to soften on the surface. Usually, about 7-8 minutes after the water boils is sufficient, but check with a fork. 3. Drain the potatoes in a colander and let them cool slightly, allowing the steam to escape and all the water to drain. 4. Meanwhile, mix in a bowl the olive oil (about 3-4 tablespoons), oregano, basil, paprika, chili, salt, and pepper. You can adjust the quantities to your liking, but I usually add half a teaspoon of each dried spice and adjust the salt and pepper at the end. 5. Prepare a baking tray lined with baking paper, with slightly raised edges, so nothing spills. 6. Place the drained potatoes in the tray. Pour the oil and spice mixture over them. Mix directly in the tray, with your hands or with two spatulas, to coat the potatoes as evenly as possible. Make sure all the potatoes are covered in spices. 7. Place the tray in the preheated oven at 200°C (medium to high heat) for about 30 minutes. Check occasionally after 20 minutes to prevent burning. They should develop a golden crust but not dry out completely. 8. When the potatoes are almost done, take the tray out and sprinkle grated cheese all over. Don’t skimp, but don’t cover the potatoes completely either. Put the tray back in for another 5 minutes, so the cheese melts and browns slightly. 9. Serve the potatoes hot, directly from the tray. They don’t hold up well if they cool down, so I recommend them while they’re warm. Why I make this recipe often Oven-baked cheese potatoes are easy to adapt, don’t require special ingredients, and don’t need much attention while cooking. Additionally, they can be served for lunch, dinner, or alongside a roast. They help me when I have guests and don’t want to spend too much time in the kitchen. Tips and variations Tips - Don’t let the potatoes boil too long. If you let them boil completely, they will break when you mix them with the spices. - For a crunchier crust, do not cover the tray in the oven. - If you want them to be browner, you can increase the temperature by 10-20 degrees in the last few minutes. Substitutions - The classic cheese can be replaced with another type of cheese that melts easily, such as mozzarella or a mix of cheese and hard cheese. - Olive oil can be replaced with another vegetable oil, but the taste will be slightly different. Variations - Towards the end, you can add thinly sliced or minced garlic sprinkled over the potatoes before the cheese for a more intense flavor. - If you want a spicier version, add more chili or a bit of cayenne pepper. - You can also add a few small sprigs of rosemary to the tray if you have some on hand. Serving ideas - They are very good as a main dish alongside a green salad. - They can be served as a side dish with grilled meat or fish. - They also taste good cold the next day, but the texture becomes softer. Frequently asked questions 1. What kind of potatoes work best for this recipe? Yellow-skinned potatoes, suitable in size, are the most stable. They cook evenly and don’t crumble in the oven. 2. Can I put the cheese in from the beginning? Putting the cheese in from the beginning risks burning it and making it hard. It’s best to add it in the last 5 minutes, just to melt it well. 3. Can I use new potatoes? Yes, they turn out very well with new potatoes. Don’t peel them completely, just wash them well. Adjust the boiling time, as they cook faster. 4. Can the potatoes be made without boiling them first? They can, but they take much longer in the oven and won’t cook as evenly. A brief boiling helps with the final texture. 5. What do I do if I don’t have baking paper? You can grease the tray with a little oil, but you risk the potatoes sticking a bit, especially if they are not very fatty. Nutritional values Estimate for one serving (out of 4): approximately 350-400 kcal. The potatoes provide most of the calories and carbohydrates (30-35 g carbohydrates per 250 g serving). The cheese adds protein (5-8 g/serving, depending on how much you use) and fats. The olive oil increases the intake of healthy fats (approx. 8-10 g/serving if you use 3-4 tablespoons in the recipe). Values are indicative and vary depending on the cheese and how much oil you use. Storage and reheating Golden potatoes with cheese are not the best cold, but they can be stored in the fridge, covered, for up to 2 days. For reheating, the best method is in the oven or in a pan, without a lid. In the microwave, they get quite soft, but remain tasty. The texture of the reheated cheese will not be the same as freshly baked. If you want to serve them the next day, add a little fresh cheese before reheating. The recipe remains one of the easiest options for oven-baked potatoes with cheese, without complicated steps and without hard-to-find ingredients.

Golden potatoes with cheese baked

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