It's no secret that potatoes baked in the oven are tastier and more aromatic and, importantly, healthier than those in oil. In addition, you do not need to stand over it, controlling the process to avoid burning.
Potatoes baked in the oven in a sleeve with garlic - recipe
Ingredients:
- medium-sized potato tubers - 950 g;
- garlic cloves - 2-3 pcs.;
- olive oil - 65 ml;
- fresh dill - 0.25 bunches;
- table salt - 5 g;
- fragrant dry herbs - 5 g.
Cooking
To prepare potatoes in a sleeve, we wash them thoroughly, remove the peel and prick each tuber in several places with a toothpick. Peel the garlic cloves and cut into cloves or pass through a press. Finely chop fresh dill. We mix potatoes with garlic mass and herbs, add olive oil, salt and fragrant dry herbs, mix thoroughly and put in a baking sleeve. We seal it on both sides with clamps, pierce it in several places on top and place it on a baking sheet set at the middle level of an oven heated to 200 degrees. In about an hour, fragrant appetizing potatoes will be ready. But if you have rather big tubers, check the readiness by piercing one of them with a toothpick.
For a golden crust, it is necessary to cut the sleeve fifteen minutes before the end of cooking and turn its edges to the sides.
Potato baked in a sleeve with chicken meat and sour cream
Ingredients:
- chicken meat - 950 g;
- potato tubers - 950 g;
- - 220 g;
- refined vegetable oil - 45 ml;
- garlic cloves - 5-6 pcs.;
- onion bulbs - 2 pcs.;
- freshly ground mixture of peppers - 5 g;
- table salt - to taste;
- fragrant dry herbs to choose from - to taste;
- spices to choose from - to taste.
Cooking
The first thing we will do to implement this recipe is to prepare the chicken meat and marinate it. To do this, the whole carcass or its parts are washed and dried thoroughly. If using a chicken carcass, then cut it into portioned slices. We season the poultry meat with salt, a ground mixture of peppers, the desired spices, add garlic cloves squeezed through a press, pour in vegetable oil and mix. We leave the meat to marinate, and in the meantime, prepare the vegetables.
We clean and chop the onions in half rings, and clean the potato tubers and cut them into several pieces. Season them with salt, fragrant dry herbs and a spoonful of refined vegetable oil, add sour cream, prepared onions and mix. We spread the vegetable mass in a baking sleeve, lay out the chicken meat on top and seal it on both sides, making several large punctures on top.
We put the dish in the oven, preheating it to 200 degrees and cooking under such temperature conditions for an hour. After that, we cut the sleeve from above, turn its edges to the sides and let the potatoes with chicken brown a little.
This potato in the sleeve in the oven is almost no different from the one that is baked on an open baking sheet. Well, maybe not so tanned and dry. But this is the main plus. The potato I offer is not so high-calorie, absolutely harmless and, believe me, the stomach will gladly accept it for good.
What are the main advantages of the recipe?
- First, no oil is used for cooking. In the sleeve, the potatoes themselves will perfectly reach readiness and bake without it. And, therefore, it will not turn out to be fatty and very high-calorie. Even a ruddy crust can be made to her if desired (I personally do not advise).
- Secondly, it turns out delicious. Increases the aftertaste of garlic. Although, you can not add it at all - this is optional. But it tastes much better with it. Yes, spices do add to the taste.
- Thirdly, having prepared potatoes according to this principle and recipe, you can offer it to the younger generation. I don’t know about you, but my kids love everything that has to do with potatoes. All sorts of chips, purchased (not home-cooked) french fries, I do not allow them to eat. Therefore, they eat such potatoes with pleasure. And I don't worry about their health. And you won't leave hungry after this meal. Still, this vegetable is very nutritious.
A few subtleties. Before you send the potatoes in the sleeve to bake, the oven must be well heated. Place the sleeve in the oven in such a way that the air outlet slots are at the top (this information is for those who have not yet cooked dishes in the sleeve).
How to understand that the potatoes in the sleeve in the oven are ready? Visually. Believe me, you will see when you need to prepare the dish for serving.
After cooking and laying out on a plate, sprinkle the potatoes with green onions. This will add color and will warm up your appetite.
Cooking steps:
Ingredients:
Potatoes 5-6 pieces, onion (large) 1 piece, garlic 2 cloves, spices to taste, salt to taste.
Potatoes in the sleeve for baking in the oven - the most delicious option for cooking a vegetable. The slices are crispy on the outside and soft on the inside. The spices that are added to the dish nourish the potatoes and make them fragrant and even more appetizing.
Potatoes in a bag for baking in the oven - general principles of cooking
The best for cooking is yellow potatoes with an average starch content in the composition. The tubers are chosen medium, not green in the light and without signs of spoilage.
Wash potatoes under running water. They must be rubbed with a vegetable brush. After that, the potatoes are optionally peeled and baked without a skin or cooked with a peel. The recipe is the same. The cook himself decides how to cook potatoes - both options are delicious. Potatoes are cut into slices or quarters. Young potatoes of a small size can be baked whole.
If the tubers are very hard, they must first be boiled for 10 minutes. This will make them softer and they won't bake longer than others. It is only necessary that the water be glassed from the boiled potatoes before you put it in the sleeve. The crispy crust on it will turn out no worse than on baked raw.
Bake potatoes in the sleeve should be with spices. If desired, onions, carrots and butter are added to the dish. Butter to your liking is replaced with lard or bacon. Spicy dried herbs - dill, basil and marjoram - are added to a small amount of olive oil and greased with potato slices. Prepared put in a sleeve for baking and put on a baking sheet with parchment for baking, rubbed with vegetable oil.
The cooked potatoes are laid out on a dish and sprinkled with finely chopped garlic and grated cheese on top. Garlic can also be crushed in a special crusher.
Potato baked in a sleeve is served as an independent dish or side dish.
Recipe Description
Potatoes baked in a sleeve in the oven are cooked easily and for a short time. Washed potatoes cut into slices. This is done with a knife or using a suitable machine for cutting vegetables. Potato slices are washed in running water, put in a colander. I leave them on it until the water drains. In a separate bowl, a spicy mixture is prepared for lubricating potatoes: salt, spices and chopped garlic are added to the olive oil.
The spices in oil are laid out in a bowl with potato slices and mixed, so all the pieces will be fragrant. After that, to soak with spices, they are left to stand for 15 minutes. Then the potatoes are placed in a bag or sleeve for baking. In both, it is necessary to make 3-4 holes with a knife so that the steam comes out and the potatoes brown. Otherwise, it will turn out to be similar to boiled, in which spices are simply added. the dish will dry well.
Before putting the baking bag in the oven, it is heated to 180 degrees.
If you need to reduce the calorie content, then the oil is replaced with a small amount of water. Ready-made seasonings for potatoes sold in stores are not the best option. They have an increased amount of salt and often contain artificial flavor enhancers that are harmful to health.
When cooking, butter can be replaced with sour cream or heavy cream. Potatoes will become especially tender and tasty. The golden crust will remain.
When using a baking sleeve, it is cut off with the expectation that 7 cm remain empty on each side. This will improve air circulation, and the crust will be baked very crispy. To make it dense enough, 10 minutes before the end of cooking, you need to open the package.
It is necessary to clamp the bag or sleeve securely so that the juice does not leak out, otherwise the meaning of cooking potatoes in this way is completely lost.
Lay the pieces tightly in the sleeve. This improves their saturation with aromas of herbs.
Potatoes with vegetables in the sleeve in the oven
With vegetables - an independent dish that turns out to be hearty, not very high-calorie and healthy. It bakes for 90 minutes. For him, in addition to potatoes, olive oil, salt and seasonings, you will need:
- tomatoes,
- carrot,
- onion head,
- garlic,
- fresh greens,
- lemon juice.
All vegetables are washed. Potatoes, carrots and onions are peeled. Cut potatoes and carrots into cubes, and onions into half rings. Tomatoes, and the skin remaining after that is thrown away.
Next, all the vegetables are placed in a deep bowl. They add vegetable oil, ½ teaspoon of lemon juice, chopped garlic, seasonings (to taste). Everything is mixed and left to stand for 15-20 minutes at room temperature. Then they are transferred to a sleeve or a baking bag and placed in the oven, which was preheated to 180 °. The dish will cook fragrant and soft, if you do not raise the temperature in the oven.
While the potatoes are in the oven, a few cloves of garlic are crushed and mixed with finely chopped fresh herbs. To get the sauce, fatty sour cream or vegetable oil is added to the greens with garlic.
Ready-made vegetables baked with potatoes are laid out from the sleeve and sprinkled with herbs and garlic or poured with sauce. Served hot as an independent dish.
In vegetables, you can add pieces of bacon, diced chicken or turkey fillet, or lard. Cooking a dish will take a little longer than a purely vegetable one. Preparation for baking potatoes and other vegetables in this case is carried out in the same way.
Cooking time
How long to bake vegetables in the oven depends on the size of the pieces and the method of preparation. If the dish according to the first recipe is selected, then the potatoes will be ready within 25-35 minutes, depending on the size of the slices. Young tubers with skin are cooked longer.
For potatoes with vegetables, the baking time is at least one and a half hours. When adding meat, the cooking time can increase up to 2 hours.
Ingredients
All ingredients used in recipes must be of high quality. Potatoes should be chosen firm, without sprouts and green areas. When the tubers begin to turn green, they contain a toxin and are not safe to eat. Not suitable for cooking and potatoes that have shriveled or started to deteriorate. Oil is preferably olive or linseed.
Oven-baked potatoes in a bag or sleeve are a healthy alternative to french fries. The dish will appeal equally to adults and children.
Greetings, dear friends! Today we will treat ourselves to delicious fast food that we will cook at home. Rustic potatoes are just a dream of a lazy person who wants to cook something stunning for dinner, while, as you understand, it’s not very hard to overwork ... Yes, yes, making such potatoes is very easy and simple, but it turns out crazy tasty and appetizing, and much healthier than McDonald's.
Easy no-hassle oven recipe
In this case, you do not even have to peel the peel - the potatoes are baked with it. And the form in which the potatoes will be in the oven, you do not have to wash - the potatoes are baked in the sleeve, which is simply thrown away after you have used it. In general, not a recipe, but a real fairy tale!
Need Ingredients
For 2 servings:
- 5-6 large potatoes;
- 0.5 tsp turmeric;
- 0.5 tsp paprika;
- 0.5 tsp pepper mixtures;
- 0.5 tsp salt:
- 1 st. l. olive oil.
Cooking instructions
We choose potatoes large enough, preferably oblong in shape. We have a very important task - to wash the potatoes well. The thing is, we won't clean it. Therefore, not a gram of dirt should remain on the peel. A special kitchen brush for vegetables can help in this difficult task - with its help you will wash the potatoes very thoroughly in just a couple of minutes.
The next important step is slicing potatoes. It is not in vain that I advise you to choose large oblong tubers - they can be cut into beautiful slices. One potato is cut into 4-6 slices (depending on size). Put the potato slices in a bowl or deep plate.
Add spices and seasonings
Now it's time for the spices. Be sure to put turmeric - it will give not so much taste as a wonderful yellow color. Then your potatoes will look very appetizing after baking.
Do not forget about paprika - there is already color and taste - everything will be fine.
Well, since we have already moved on to the issue of taste, I strongly advise you to add a mixture of peppers. If it is well chosen (and for the most part such mixtures are sold in stores), then your potatoes will be very successful.
And, of course, the essential ingredient is salt. As for its quantity, I am not very categorical in this matter - there may be more or less salt - then you decide for yourself, but you will not be able to do without this spice.
So that the potatoes do not come out dry, add more olive oil (or sunflower) without smell.
Mix potatoes well with oil and spices (I do it just by hand). It is important that the potato slices are covered with spices on all sides. See how beautiful, orange they have become? It's all thanks to turmeric and paprika.
Put the potatoes in a baking dish.
We carefully tie the ends in the sleeve (for this, special clips are usually put into the box with the sleeve).
How to bake in the oven with a crust
And we send the potatoes to the oven, heated to 220 degrees, for 35-40 minutes. This time is enough for the potatoes to be fully cooked.
Hello friends, today we have potatoes in our sleeve, baked in the oven. In one of the previous articles, I wrote a recipe, today a slightly different dish. If the chicken is cooked quickly, then the potato in the sleeve is even faster, we will not even peel it. We love such potatoes very much, but the fact that they are not even peeled is even better, in my opinion, much tastier.
I bake potatoes in my sleeve very often and periodically change something in the composition of spices and seasonings, but this option is classic for me. Greens can be used any, the one that you have at the moment. I had dried basil and used it. But the best greens that are suitable for such a dish, and indeed for potatoes in particular, are dill. Many people think they will agree with me. Even when we cook new potatoes, in any other way, we try to use this odorous herb. To be honest, I don’t really like dill, I can only add it to potato dishes. Of course, you choose herbs to your taste, but with basil it turned out to be quite tasty and fragrant potatoes in your sleeve.
I even added such a potato baked in a sleeve to a salad with pickled mushrooms, only the composition of the dressing there was slightly different, and accordingly the taste has changed, you can see the recipe. I advise you to pay attention to it, the salad turned out excellent. Cooking potatoes without peeling, my mother taught me. She didn’t particularly like fiddling at the stove and therefore cooked to be tasty and fast. At first, I was a little wary that we would not peel potatoes when baking in a sleeve. But in order to find out if we like a dish or not, it needs to be prepared and evaluated. And I did not regret my experiment at all, on the contrary, now this is one of my favorite dishes. Of course, I can write a couple of dozen more times how tasty the potatoes are in my sleeve, but still I suggest you cook it yourself and see for yourself. So let's move on to the recipe, shall we?
Potato in the sleeve, necessary products:
- Medium potatoes - 6-8 pcs
- Garlic - 2 cloves
- Vegetable oil - 2 tbsp
- Dried basil - 1 tsp
- Salt, ground black pepper to taste
Potato in the sleeve, cooking:
To begin with, I propose to prepare a dressing, for this we chop the garlic and mix it with salt, pepper and basil. And we grind well. Then add vegetable oil, our dressing is ready.
Now you can start preparing the potatoes, for this I wash the tubers very well with a brush and remove the eyes and other imperfections, if any. And cut into pieces of an acceptable shape for you, you don’t need too large. Mix the prepared potatoes with our dressing.
We cut off the desired part of the sleeve, fasten it on one side and place our potatoes in it, tie it on the other side and shake it well again, do not forget to make a couple of cuts on the sleeve to let the steam out. We send our potatoes to a baking sheet and in a preheated oven for 30-40 minutes. You can pour half a glass of water on a baking sheet, but when potatoes are baked, I do not do this.
I take the potatoes out of the oven when they are a little fried on top, fried, which means that our potatoes in the sleeve will definitely not be raw.
