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Baked Potatoes with Herbs

Pikantne Valentine's Day Additions 90 min Easy 14 wyświetleń ~10.71 PLN - (0)
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Description

Delicate on the inside and crispy on the outside, these baked potatoes are infused with a mixture of fresh herbs (rosemary, thyme, parsley) along with garlic and sweet paprika. This simple, aromatic side dish is perfect for a romantic Valentine's dinner — it pairs wonderfully with roasted meat, fish, salad, or can be enjoyed as a standalone snack. Visually, the dish is very appetizing: golden pieces of potato sprinkled with finely chopped greens and possibly grated Parmesan, served on a rustic plate with a drizzle of olive oil. The dish combines a pleasant texture (crispy skin, creamy interior) with aromatic notes of herbs and garlic — ideal for Valentine's Day when you want to impress with flavor without complicated cooking.

Ingredients (11)

Servings:
4
  • Potato 5.3 szt.
  • Extra virgin olive oil 2 łyżki
  • Garlic 3 ząbki
  • Fresh rosemary 10 g
  • Fresh thyme 8 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Sweet paprika powder 1 łyżeczka
  • Parsley 0.5 pęczek
  • ✨ Opcjonalne
  • Butter 30 g
  • Grated Parmesan 30 g
💰 Szacowany koszt dania: ~10.71 PLN (2.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Choosing and washing potatoes: select 800 g of potatoes of similar size. Place them in a large bowl of cold water and scrub them vigorously with a vegetable brush under running water to remove dirt. If you prefer them peeled, use a peeler; if you want extra texture and color, leave the skin on and scrub it thoroughly.

Ingredients: Potato
Use a vegetable brush and a large bowl. Do not peel if the skin is thin and clean — it will add flavor and crunch. A common mistake: not washing the potatoes thoroughly enough, which can leave sand.
2

Cutting into even pieces: on a cutting board, cut the large potatoes in half, and then cut each half into quarters or slices about 2–3 cm thick (so that the pieces are similar in size). Even pieces bake evenly and finish at the same time.

Ingredients: Potato
Use a sharp large kitchen knife and a stable cutting board. If the pieces are uneven, the smaller ones may burn before the larger ones are baked.
3

Preparation (parboil) — for crispiness: place the chopped potatoes in a large pot and cover them with cold water so that they are submerged by about 2 cm. Add 3 g of salt (about 3 pinches). Bring to a boil over high heat, then reduce the heat and cook for 7–9 minutes — until the outer edges start to soften, but the center is still firm (pierce a piece with a fork: the fork should go in with slight resistance). Drain in a colander.

Ingredients: Potato, Salt
Use a large pot with a lid. If you don't want to parboil, skip this step — however, parboiling significantly increases the chances of a crispy skin after baking.

Seasoning

4

Prepare the oil and herb mixture: in a small bowl, combine 30 g of olive oil, 15 g (3 cloves) of finely chopped garlic, 10 g of chopped rosemary, 8 g of chopped thyme, 15 g of finely chopped parsley, 2 g of freshly ground pepper, and 5 g of sweet paprika. Mix everything with a spoon until the ingredients come together in an aromatic emulsion.

Ingredients: Extra virgin olive oil, Garlic, Fresh rosemary, Fresh thyme, Parsley, Black pepper, Sweet paprika powder
Use a small bowl and a spoon to mix. You can press the garlic through a garlic press or chop it finely. If you're worried about the garlic being too strong, let the pressed garlic sit for 5–10 minutes — it will mellow out.

Baking

5

Preheat the oven to 220°C (without fan) or 200°C (with fan). Prepare a large baking tray (preferably 30x40 cm) lined with baking paper or lightly greased with oil.

Use a baking tray with low edges to allow air to circulate. Place the tray on the middle rack of the oven — if it's too close to the upper heating element, the potatoes may brown too quickly.
6

Roughen the surface (optional but recommended): after draining, put the potatoes back into a slightly warm pot, cover with a lid, and shake the pot vigorously for 10–20 seconds (or shake in a colander) — this action will roughen the edges of the pieces, creating a slightly frayed surface that will become super crispy in the oven.

Ingredients: Potato
Be careful when shaking — the potatoes may splatter. If you prefer not to shake, gently wipe the inside of the pot with a wooden spoon to slightly dull the edges.
7

Mix the potatoes with the oil and herb mixture: transfer the parboiled and slightly 'frayed' potatoes to a large bowl, pour in the prepared oil with herbs, and mix thoroughly but gently (use a spoon or spatula) so that each piece is evenly coated. Spread the potatoes on a baking sheet in a single layer, skin side down where there is skin. If using butter (optional), scatter small pieces of butter on top.

Ingredients: Potato, Extra virgin olive oil, Butter
Use a large metal spoon or spatula to stir. Do not layer them — the potatoes roast better in a single layer. A common mistake: too much oil — the potatoes will be greasy instead of crispy.
8

Bake in a hot oven for 35–45 minutes: place the tray on the middle rack. After 20–25 minutes, use a spatula to flip the potatoes to the other side — this will allow for even browning. Continue baking for another 15–20 minutes, until the potatoes are deeply golden, the skin is crispy, and the inside is soft (check with a fork: the fork should slide smoothly into the center with little resistance).

Ingredients: Potato, Extra virgin olive oil, Sweet paprika powder
Temperatures and times depend on the oven and the size of the pieces. If the surface browns too quickly, reduce the temperature by 10–15°C and extend the baking time. If you want extra crispiness, turn on the top heating element for 2–3 minutes at the end, watching closely.

Finishing

9

Remove the potatoes from the oven and let them sit for 3–5 minutes to allow the juices to stabilize. Sprinkle with finely chopped parsley (15 g). If you are using Parmesan (30 g), evenly sprinkle it over the hot potatoes — the cheese will slightly melt and stick to the browned skin.

Ingredients: Parsley, Grated Parmesan, Salt, Black pepper
Use a grater to finely grate the parmesan just before sprinkling. Resting after baking increases the juiciness of the interior and makes serving easier.
10

Serving: arrange the potatoes on a heated plate in an aesthetic way — for Valentine's Day, you can shape them into a heart or serve them in small bowls as a side dish to the main course. Serve immediately, as the crunchiness is best when hot.

Ingredients: Fresh thyme, Parsley
Use a simple, clear plate so the golden color of the potatoes is visible. Additionally, you can add a few sprigs of fresh thyme on top for decoration.

Fun Fact

💡

The technique of parboiling potatoes before baking was popular in professional kitchens, as it allows for a creamy interior combined with a very crispy skin — a trick used by many chefs.

Best for

Walentynki Romantyczna kolacja Świąteczne obiady Spotkania towarzyskie

Tips

🍽️ Serving

Serve the potatoes immediately after finishing to maintain their crispness. As a romantic touch, you can arrange the potatoes in the shape of a heart in the center of the plate and add delicate stripes of creamy sauce (e.g., tzatziki or yogurt sauce) alongside. Pair red meat dishes with a moderately tannic red wine; for fish, choose a fresh white wine.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat and regain crispiness, preheat the oven to 200°C and heat the potatoes on a baking sheet for 8–12 minutes, until they are golden again. Avoid the microwave — the potatoes will become soft and rubbery.

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