Oven-baked cornmeal-crusted potatoes | Golden and crispy
(0)
50 min
Under an hour
Sezamo
Cartofi fragezi la interior și înveliți într-o crustă crocantă din mălai, usturoi aromat, cimbru și boia dulce. O rețetă tradițională românească simplă și spectaculoasă, rumenită perfect la cuptor.
Preparation method
Preparing and parboiling the potatoes
Peel the potatoes, wash them well, and cut them into equal-sized quarters or thick wedges. Place them in a pot with cold water and half a teaspoon of salt.
Boil the potatoes for 7-10 minutes from the moment the water starts coming to a boil, until they are slightly tender on the outside but still firm in the middle. Drain them well and leave them in a colander for 3-4 minutes so all the steam evaporates.
Seasoning in cornmeal crust
Preheat the oven to 210°C and line a large baking tray with parchment paper. Peel the garlic cloves and crush them finely.
Chef's tip
For an exceptionally crispy crust, allow the boiled potatoes to cool slightly and dry out completely from steam before adding the oil and cornmeal.
Do not overlap the potatoes on the tray; hot air needs to circulate freely so the cornmeal can form a crispy crust on all sides.
25 min
Under an hour
