How to cook potatoes in the oven: 13 best recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A lot of this you have definitely not tried. And in vain.

1. Classic potatoes in the oven

Ingredients

• 4 large potatoes;
• 2 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 30 g butter.

Preparation

Rinse the potatoes and pierce with a fork several times on all sides. Brush with olive oil, salt, season with spices.

Place the potatoes on a wire rack in an oven preheated to 180 ° C and bake for 60–75 minutes. Check the readiness with a fork: the potatoes should be soft.

Make a longitudinal cut on each potato, sprinkle with salt, pepper and add a lump of butter.

2. Baked potatoes with rosemary and garlic

Ingredients

• 900 g potatoes;
• 2 tablespoons olive oil
• 4 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• ½ bunch fresh rosemary.

Preparation

Rinse the potatoes well. Cut in half or in quarters if the tubers are too large. Place the potatoes on a baking sheet, sprinkle with oil, sprinkle with chopped garlic, salt, pepper and chopped rosemary. Save a few sprigs of rosemary for serving.

Stir the potatoes and place in an oven preheated to 220 ° C for about an hour. Turn potatoes periodically. If the crust is not crispy enough to you, increase the cooking time by 15 minutes. Garnish vegetables with fresh rosemary before serving.

3. Baked potatoes with lemon

Ingredients

• 700 g potatoes;
• 1 lemon;
• 2 cloves of garlic;
• a few sprigs of thyme;
• 4 tablespoons olive oil
• ¾ teaspoon of sea salt;
• ¼ teaspoon ground black pepper.

Preparation

Rinse the potatoes with a stiff brush and dry with a paper towel. Cut the potatoes in half, or quarters if the tubers are too large, and place in a bowl.

Cut the lemon lengthwise into quarters. Squeeze the juice out of them into a bowl of potatoes and add quarters of lemon there. Add chopped garlic, chopped thyme, oil, salt and pepper and mix well.

Place the potatoes on a baking sheet and place in an oven preheated to 230 ° C for about 30 minutes. Turn the slices periodically until they are lightly browned.

4. Potatoes baked in salt

Ingredients

• 8 large potatoes;
• 2 egg whites;
• 4 tablespoons of sea salt;
• 50 g butter.

Preparation

Rinse the potatoes and prick each tuber with a fork 2-3 times. Dip it first in lightly beaten egg whites, then dip in salt and place on a baking sheet. Bake in an oven preheated to 160 ° C for 1.5 hours. Then increase the temperature to 200 ° C and bake for another 1 hour.

Shake off excess salt before serving. Make a deep cut in each potato and place a small piece of oil inside.

5. Baked potatoes with sour cream and cheese

Ingredients

• 4 potatoes;
• 1 ¹⁄₂ tablespoons olive oil
• 180 ml sour cream;
• 60 g softened butter;
• 2 tablespoons of milk;
• a few feathers of green onions;
• ¾ teaspoon of salt;
• ½ teaspoon ground black pepper;
• 50 g of grated hard cheese.

Preparation

Rinse the potatoes, brush with olive oil, place on a baking sheet and bake in an oven preheated to 220 ° C for 45 minutes. Use a fork or knife to test the potatoes for doneness.

Cool the potatoes, cut off the top and core them with a spoon. Combine the flesh of the potatoes with sour cream, butter, milk, chopped onions, salt, pepper and cheese. Fill the potatoes with the mixture and place in the oven for another 20 minutes.

6. Accordion potatoes with bacon, cheese and sour cream

Ingredients

• 4 potatoes;
• 60 g butter;
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• 4 slices of bacon;
• 100 g grated cheddar;
• 100 ml sour cream;
• a few feathers of green onions.

Preparation

Rinse the potatoes well and make many deep vertical cuts in them. Place the tubers on a baking sheet and fill some of the cuts with slices of butter and thin slices of garlic. Season with salt and pepper to taste. Place in an oven preheated to 200 ° C for about an hour.

Meanwhile, fry the bacon until crisp and chop. Remove the potatoes, stuff them with cheese and bacon and place them in the oven for another 5 minutes, until the cheese is melted. Garnish the potatoes with sour cream and chopped onions before serving.

7. Greek potatoes with lemon-yogurt sauce

Ingredients

• 3-5 large potatoes;
• 5 tablespoons olive oil
• 2 teaspoons dried garlic
• 1 teaspoon dried oregano
• salt to taste;
• ground black pepper - to taste;
• 150 g Greek yogurt
• ½ lemon;
• a few sprigs of parsley;
• a pinch of paprika;
• 100 g feta cheese;
• a handful of cherry tomatoes;
• 1 small cucumber;
• a handful of olives, better than kalamata;
• a few sprigs of dill.

Preparation

Rinse the potatoes and cut into long wedges. Place them on a baking sheet, sprinkle with oil, sprinkle with garlic, oregano, salt and pepper and stir. Spread the potatoes skin side down and place the baking sheet in an oven preheated to 190 ° C for 35-40 minutes.

In the meantime, prepare the sauce. To do this, combine yogurt, lemon juice, chopped parsley and paprika.

Sprinkle the finished potatoes with feta slices, tomato wedges, cucumber cubes, chopped olives and chopped dill. Serve the potatoes with yoghurt sauce.

8. Potato gratin from Jamie Oliver

Ingredients

• 200 ml of milk;
• 300 ml of heavy cream;
• 1 bay leaf;
• 2 cloves of garlic;
• sea salt to taste;
• ground black pepper - to taste;
• 2 ¹⁄₂ kg of potatoes;
• a few sprigs of fresh thyme;
• 1 small piece of butter;
• a handful of grated parmesan;
• 6 slices of bacon - optional;
• some olive oil is optional.

Preparation

Pour milk and cream into a saucepan, add bay leaf and thinly sliced garlic. Bring to a boil, stirring occasionally. After that, cook the mixture over low heat for a couple of minutes. Remove from heat and season with salt and pepper.

Peel and cut the potatoes into thin slices. Add the potatoes and most of the chopped thyme to the pan of milk. Toss and place in a buttered, rectangular baking dish.

Sprinkle with grated Parmesan cheese and place in an oven preheated to 200 ° C for about an hour. If the potatoes start to burn a little, cover the tin with foil.

Garnish the finished dish with the remaining thyme and, if desired, the bacon slices fried in olive oil.

9. Potatoes stuffed with beef and vegetables

Ingredients

• 4 large potatoes;
• 120 ml of milk;
• 30 g butter;
• salt to taste;
• 1 tablespoon olive oil
• ½ onion;
• 1 clove of garlic;
• 250 g ground beef;
• 2 tablespoons flour;
• 300 g of any frozen or fresh vegetables;
• 200 ml of beef broth;
• 100 ml of water;
• ½ teaspoon dried thyme;
• ½ teaspoon dried oregano
• ground black pepper - to taste.

Preparation

Rinse the potatoes well and pierce several times with a fork on all sides. Microwave for 5 minutes, then turn over and cook for another 5 minutes. Check the readiness with a knife or toothpick: the potatoes should be soft inside.

Cut off the top of the potato, spoon out most of the flesh with a spoon and place in a bowl. Add milk, butter and salt to the pulp and mash.

Heat olive oil over medium heat. Fry chopped onion and garlic on it. Then put the minced meat in a skillet and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, for about 2 minutes, until the filling thickens.

Place the skins on a baking sheet and fill with the meat mixture. Put the cooled puree in a pastry bag with an asterisk attachment and cover the filling with it. Bake in an oven preheated to 180 ° C for 15-20 minutes, until the puree is browned around the edges.

10. Crispy potato wedges in parmesan

Ingredients

• 3 large potatoes;
• 5 tablespoons olive oil
• 1 tablespoon dried garlic
• 1 tablespoon of Italian herbs
• salt to taste;
• ground black pepper - to taste;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Rinse the potatoes well and cut into long thin slices. Place them on a baking sheet, sprinkle with oil, sprinkle with seasonings and stir. Spread the potatoes skin side down and sprinkle with grated Parmesan cheese.

Bake in an oven preheated to 200 ° C for 25-27 minutes, until the potatoes are crispy and golden. Sprinkle baked potatoes with chopped parsley and serve with Caesar sauce or another sauce of your choice.

11. Potatoes baked in the oven with broccoli and cheese sauce

Ingredients

• 4 potatoes;
• 2 ¹⁄₂ tablespoons olive oil
• 1 tablespoon salt
• 2 heads of broccoli;
• 100 ml skim milk;
• ½ teaspoon cornstarch
• 100 g of grated hard cheese.

Preparation

Rinse the potatoes and pour a tablespoon of olive oil over the tubers. Pierce the potatoes with a fork on all sides and rub with salt. Place the tubers on a wire rack and bake at 220 ° C for 45-50 minutes.

10-15 minutes before the end of cooking, put broccoli inflorescences on a baking sheet, pour with a tablespoon of oil, lightly sprinkle with salt and place in the oven.

In a small saucepan, combine milk and starch. Bring to a boil over medium heat, then add remaining butter and cheese. Cook, stirring constantly, until the sauce is thick and smooth.

Place the cooked potatoes on a serving platter, cut off the top, top with broccoli and top with cheese sauce.

12. Baked potatoes with egg, cheese and bacon

Ingredients

• 3 large potatoes;
• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 30 g butter;
• 3 large eggs;
• 50 g grated cheddar;
• 3 slices of bacon;
• 2 green onion feathers.

Preparation

Rinse the potatoes well with a stiff brush. Pierce the tubers with a fork on all sides, drizzle with olive oil and sprinkle with salt and pepper. Microwave for 8 minutes.

Put the slightly cooled potatoes on a baking sheet lined with parchment, cut off the top and remove the core with a spoon. Place a slice of butter, egg, cheese and chopped toasted bacon in the resulting hole. Sprinkle with chopped onions.

Fill the other potatoes in the same way. Bake in an oven preheated to 180 ° C for 20-25 minutes, until the egg white turns white.

13. Potatoes baked in the oven with mustard, cheese and beans

Ingredients

• 6 large potatoes;
• 2 tablespoons olive oil
• salt to taste;
• 85 g butter;
• 1 tablespoon mustard
• 6 feathers of green onions;
• 230 g of grated hard cheese;
• 600 g canned beans.

Preparation

Wash potatoes, brush with olive oil and sprinkle with salt. Place on a baking sheet and place in an oven preheated to 200 ° C for 1 hour.

Cut the slightly cooled potatoes in half lengthwise. Use a spoon to scoop out almost all of the pulp. Combine it with butter, mustard, salt, chopped onions, ⅔ cheese and beans. Fill the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.