Fluffy oven-baked potatoes

Name: Fluffy oven-baked potatoes
Ingredients: 1500 g potatoes; 2500 ml water; 10 g salt for boiling; 45 ml corn oil; 5 g salt for seasoning; 1 g ground pepper; 2 g dried basil; 1 g chili flakes

Season - Fluffy oven-baked potatoes by Melina N. - Recipia

Fluffy oven-baked potatoes are boiled first, then baked at 200°C until golden and crisp on the outside, with soft centers. Corn oil, dried basil and chili flakes brown the edges while the inside stays fluffy; they’re vegan, with nothing else added. I eat them hot, straight from the tray. Prep: 20 minutes. Cook: 30 minutes. Rest: 5 minutes. Total: 55 minutes. Serves: 6. About 250 kcal and 5 g protein per serving.

Ingredients

1500 g potatoes
2500 ml water
10 g salt for boiling
45 ml corn oil
5 g salt for seasoning
1 g ground pepper
2 g dried basil
1 g chili flakes

Preparation

1. Peel the potatoes, wash them and cut them into sticks 1 cm thick. 2. Put 2500 ml of water and 10 g of salt in a pot. When the water starts to boil, add the potatoes and boil for 10 minutes, until the edges start to soften. 3. Heat the oven to 200°C. Drain the potatoes and leave them to dry for 5 minutes. 4. Line two baking trays with parchment paper and spread the potatoes out in a single layer. Coat them with 45 ml of corn oil, then sprinkle with 5 g of salt, 1 g of pepper, 2 g of dried basil and 1 g of chili flakes. 5. Bake for 20 minutes with the fan on, until golden and crisp. Serve with red sauce with leek.

Notes

Floury potatoes give a fluffier center; waxy ones hold their shape better and can turn out a little denser. Unevenly cut sticks cook at different rates: the thin ones dry out before the thick ones get a crust. I don’t rush the drying; if water is left on the surface, the potatoes steam and brown later. For a milder heat, use 1/4 teaspoon of chili flakes instead of 1/2 teaspoon. They keep in the fridge for up to 3 days in a closed container; reheat them on a tray, not in the microwave, if you want them to get some of their crispness back. I serve them with red sauce with leek.

Frequently asked questions

Can I use sweet potatoes?

Yes. Cut them into 1.5 cm sticks and bake at 200°C for about 25 minutes, until the edges are browned.

Can I prepare them ahead?

You can boil the sticks up to 2 hours ahead and leave them spread out on a clean towel. Add the oil and seasonings just before putting them in the oven.

What should I do if they turn out too salty?

Next time, use half as much salt sprinkled on at the end, and taste one potato before seasoning them all.