Potatoes in the peel in the oven

6 servings
1 hour

How to make potatoes in the skin in the oven? Very simple! First, prepare the necessary ingredients according to the list. For baking, you need to choose the right potato, because there are varieties that, even after an hour in the oven inside, will remain raw. The store does not write the names of the varieties on the price tags, so focus on the color of the pulp: the lighter it is, the more starch it contains and the faster the potatoes cook.

Rinse the potatoes thoroughly and rub thoroughly with a brush to remove all the ground. Dry the tubers. It is better to take potatoes of a large size, it is more convenient to prepare it for baking and it looks more impressive.

With a fork along the entire length of each potato, scratch the furrows, trying to make them deeper. The deeper the furrows will be, the tastier and more textured the finished potatoes will be.

Use your hands to rub salt, pepper and herbs into potatoes. I have Italian herbs in the mill along with sea salt, so I didn't take extra salt. You can replace these spices with a ready-made mix of potato spices.

Place the potatoes in one layer in a baking dish or on a small baking tray. Pour vegetable oil into the mold so that it covers the entire bottom. Vegetable oil will suit any. I have sunflower.

Put the potatoes in an oven preheated to 180 ° C for 20-30 minutes. Then gently turn the potatoes, baked with a ruddy side up. Return the tin to the oven for a further 10-15 minutes before the ruddy crust appears on the other side. The exact timing of the roasting depends on the size and variety of potatoes and the features of your oven. Inside, the potatoes should become soft.

Immediately serve the finished potatoes to the table, complementing with fresh herbs and vegetables. Enjoy your meal!