nut-baked-potatoes

The potato is an edible tuber that have its origins in South America, it was domesticated in the Andean highlands by its inhabitants around 7000 years ago and later was brought to Europe by Spanish conquistadors as a botanical curiosity rather than a food plant. Its use has grown and its cultivation spread worldwide rising to become one of the main food for humans. It is characterized by its high content of carbohydrates because it has a high level of starch to provide energy to the body.

Preparing baked potatoes, the cooking becomes less caloric, compared to frying them, like contour of burgers and sandwiches. Perfuming them with species such as rosemary makes it an extraordinary choice.

Ingredients

potato 1 kg. of Potatoes
vegetable-oil 3 tbsp Oil
salt Salt
black-pepper Black pepper

Utensils

Knife
Cutting board
Potato peeler
Pin
Baking tray
Paper towels

Preparation

  1. Wash the potatoes and leave 30 minutes in cold water.

  2. Dry with a paper towel and cut into four, or depending on size. It is recommended that the cuts are the same size for uniform cooking.

  3. Coat the potatoes with the oil, add salt and pepper and incorporate them into a tray or baking dish (adding a branch of rosemary gives an exquisite perfume).

  4. Bake at 200°C for 20 minutes.

  5. Turn the potatoes and bake another 20 minutes or until golden.

  6. Remove from oven, remove excess oil and serve hot.