Potatoes for Christmas by Jamie Oliver. Finger-licking baked potatoes! - an incomparable holiday dish from Jamie Oliver! Potatoes baked in goose fat

Bombay baked potatoes have the delicious aromas of oriental spices. Jamie Oliver loves making this recipe when he gets bored of regular European cuisine.

Ingredients

• 500 g potatoes
• 4 ripe tomatoes
• 1 large fresh ginger root
• 2 cloves of garlic
• 2 small fresh green chilies
• small bunch of fresh coriander
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1/2 tsp. ground turmeric
• 1 tsp. black mustard seeds
• 20 g butter
• 2 tbsp vegetable oil
• black pepper, sea salt

Number of servings - 4

Potato recipe

1. Peel and cut the potatoes into roughly 3cm pieces.


2. Place a large saucepan of cold salted water over high temperature, add potatoes and bring to a boil.


3. Reduce stove temperature to low and simmer for 6 to 7 minutes, or until potatoes are almost done. Drain the water through a colander and leave for a while. Meanwhile...


4. Place a small frying pan on the stove over medium heat, then add the coriander and cumin seeds and cook for 2 minutes, or until golden brown.


5. Then pour into a mortar and grind into a fine powder.


6. Peel and finely chop the ginger and garlic. Cut in half, remove seeds and finely chop the chili.


7. Remove the stems from the coriander leaves and set aside, then finely chop the stems. Quarter the tomatoes, scoop out the seeds, then coarsely chop the remaining tomatoes.


8. Place a large skillet over medium heat and add vegetable oil and butter. Then add ginger, garlic, chilli powder, ground spices, turmeric, mustard seeds and coriander stems and fry for a few seconds. Thanks to so many spices, Bombay baked potatoes are very aromatic.


9. Stir in the tomatoes and cook for a few more seconds.


10. Season with salt and pepper, then add the potatoes to the spices and mix everything well until the spices cover them completely. Continue cooking the recipe on low for about 5 to 6 minutes, or until thickened, stirring occasionally.


11. Taste the baked potatoes for salt and season if required, then sprinkle with the remaining coriander leaves and serve alongside your favorite curry sauce.

jamieoliver.com

Ingredients

• 330 g potatoes;
• 2 stalks of green onions;
• a pinch of sea salt;
• a pinch of ground black pepper;
• 1 tablespoon (heaped) of sifted flour;
• a small piece of butter;
• 4 eggs;
• 4 pieces of smoked salmon;
• 2 teaspoons (heaped) sour cream;
• bunch of jusai onion;
• spices - to taste.

Preparation

Peel the potatoes and boil them in salted water. Then drain the water and cool.

Grate the potatoes on a coarse grater. Add finely chopped green onions, salt, pepper, flour, half a piece of butter and mix thoroughly.

Divide the resulting mixture into four equal parts and form. If time allows, leave them in the refrigerator overnight.

Fry the pancakes in hot butter for 2-3 minutes on each side.

These crispy hash browns are incredibly delicious served with soft boiled eggs.

Jamie Oliver

Boil the eggs soft-boiled: this will take about 4 minutes. The dish will be much tastier if the yolks remain liquid.

Post it potato fritters on a plate. On each pancake, place a piece of smoked salmon, a lightly crushed peeled egg and a little sour cream. Sprinkle the finished dish with chopped jusai onions and spices.

jamieoliver.com

Ingredients

• 250 g potatoes;
• 25 g unsalted butter;
• 50 g sifted flour;
• ¼ teaspoon baking powder;
• a large pinch of sea salt.

Preparation

Boil peeled and chopped large slices Potatoes in boiling salted water for 8-12 minutes until softened. Drain the water from the pan, add butter and make mashed potatoes.

In a separate bowl, mix flour, baking powder and sea ​​salt. Add mashed potatoes and knead the dough.

Carefully divide the resulting dough into two equal balls. On a lightly floured surface, roll out the dough into sheets approximately 5mm thick. Prick each layer several times with a fork and cut into four pieces.

Heat a frying pan over medium heat and grease it with a small piece of butter. Fry the scones for 3-4 minutes on each side. They should turn out golden brown.

In Scotland, Ireland and Wales, potato scones are served with bacon and eggs for breakfast, with butter and jam for afternoon tea, and with smoked salmon for dinner.

Jamie Oliver

jamieoliver.com

Ingredients:

• 1 large onion;
• 1 clove of garlic;
• A little olive oil;
• 120 g hunting sausages;
• 2–3 boiled potatoes;
• 2 eggs;
• a pinch of salt;
• ½ bunch of parsley.

Preparation

Peel and chop the onion and garlic and fry them in olive oil until the onion softens. Add chopped hunting sausages to the vegetables and fry for another 2-3 minutes.

Place the cubes into the pan boiled potatoes and cook for 5 minutes.

Break the eggs directly into the vegetables and meat and place the frying pan in an oven preheated to 180°C for 8 minutes. The yolk should be slightly runny.

Before serving, sprinkle the dish with salt, black pepper and chopped parsley.

Ingredients

• 2 large potatoes (350 g each);
• 2 slices smoked bacon;
• a little olive oil;
• 80 g cheddar cheese;
• several jusai onion feathers;
• 4 eggs.

Preparation

Preheat the oven to 180°C. Place potatoes on a baking sheet or directly on a wire rack and bake for 1.5 to 2 hours or until tender. Then cool.

Chop the bacon and fry it in olive oil until crispy and golden brown.

Cut the potatoes lengthwise into two parts and remove the pulp with a spoon so that the edges are about 5 mm thick.

In a separate bowl, mix half the resulting pulp, bacon, ⅓ grated cheese and chopped jusai onion. Season with salt and pepper to taste. Cheddar can be replaced with other hard, richly flavored ones such as maasdam or gouda.

Eggs, smoked bacon and cheddar cheese... in a baked potato! These stuffed potatoes are a real revelation for all gourmets. Great dish for leisurely Sunday breakfast, which goes perfectly with a green salad.

Jamie Oliver

Place the potato skins in a baking dish, add the filling to each of them, make small indentations and break the eggs into them.

Sprinkle the remaining cheese over the potatoes and bake for 12 minutes. Ready dish garnish with chopped onion.

Ingredients

• 2 large leeks (300 g);
• 1 large potato (400 g);
• 1 ½ tablespoons olive oil;
• 1 teaspoon crushed bouillon cube;
• 400 ml water;
• 400 ml milk;
• several sprigs of parsley;
• 200 g frozen green peas.

Preparation

Cut the washed and peeled leeks into small circles and the potatoes into cubes.

Place a deep frying pan over medium heat and heat the oil. Add the vegetables to the pan and cook for 5 minutes until they begin to soften. If desired, you can add a bouillon cube.

Pour water into the potatoes and onions, reduce heat and simmer for 10 minutes. The vegetables should become soft.

Add milk, a few chopped parsley sprigs and peas to the pan and leave to simmer for another 5 minutes.

The finished soup can be strained through a sieve, blended in a blender, or served directly. It depends on your preference.

jamieoliver.com

Ingredients

• 500 g tomatoes;
• ½ bunch of parsley;
• 2 cloves of garlic;
• 1 onion;
• 4 chicken thighs;
• a little olive oil;
• 1 ½ liters chicken broth;
• 200 g pitted olives;
• 400 g canned chickpeas;
• 1 bay leaf;
• 200 g potatoes;
• spices - to taste.

Preparation

Coarsely chop the tomatoes, chop a small bunch of parsley. Peel and chop the garlic and onion.

Fry the chicken in olive oil in a deep frying pan. Drain off excess fat and add tomatoes, broth and garlic to the pan.

Simmer the dish for 45 minutes. Then add the onion, parsley, olives, chickpeas, bay leaves and chopped potatoes and cook over low heat for another half hour.

Before serving, remove the skin from the chicken, chop the meat and add spices.

jamieoliver.com

Ingredients

• 1 onion;
• 3 cloves of garlic;
• 4 tomatoes;
• 750 g potatoes;
• 4 ½ tablespoons olive oil;
• 1 teaspoon dried oregano;
• spices - to taste;
• 3 small bay leaves;
• 1 tablespoon of tomato puree;
• 200 g pitted olives;
• piece of feta cheese.

Preparation

Peel and cut the onion and garlic into rings. Cut the tomatoes and peeled potatoes into four parts.

Heat 4 tablespoons olive oil in a saucepan over medium heat and add onion, oregano and garlic. Add spices to taste and simmer vegetables for 4-5 minutes.

Add potatoes, tomatoes, bay leaves and tomato puree and mix everything thoroughly. Pour water over the vegetables, cover with a lid and simmer over low heat for 20–30 minutes.

Add the olives and cook for another 10 minutes, stirring occasionally. The potatoes should soften and the gravy should thicken.

Before serving, garnish the dish with a slice of feta and oregano cheese and drizzle with the remaining olive oil.

jamieoliver.com

Ingredients

• herbs (for example, fresh thyme, rosemary, sage);
• 2 onions;
• 500 g potatoes;
• 750 g celery;
• 1 clove of garlic;
• a pinch of salt;
• a pinch of ground black pepper;
• 400 ml vegetable broth;
• 50 g unsalted butter;
• breadcrumbs.

Preparation

Rinse and chop. Peel and thinly slice the onion, potatoes and celery.

Heat olive oil in a frying pan. Add the vegetables and most of the greens and cook until the vegetables are softened.

Cut the garlic in half and rub the baking dish with it. Then place the potatoes, onion and celery in the pan, add salt and pepper to taste.

Pour the broth over the vegetables, place pieces of butter on top and cover with foil. Place the dish in an oven preheated to 200 °C for 45 minutes.

Mix the breadcrumbs with the remaining herbs and a little olive oil. Remove the pan from the oven, brush the vegetables with this mixture, cover with foil again and bake for another 15-20 minutes.

jamieoliver.com

Ingredients:

• 2 ½ kg potatoes;
• 4 tablespoons goose fat or unsalted butter;
• 2 tablespoons olive oil;
• a large pinch of salt;
• a large pinch of ground black pepper;
• 1 head of garlic;
• ½ bunch of fresh sage.

Preparation

Try to select potatoes of the same size and peel them. Place it in boiling salted water for 15 minutes.

Drain the water and leave the potatoes in a colander for a couple of minutes to remove any remaining liquid. For a better effect, you can even shake the colander lightly several times. This way the oil will adhere better to the potatoes and they will be even browner.

Grease a baking sheet or baking dish with goose fat or butter and a tablespoon of olive oil. Add the potatoes, sprinkle generously with salt and black pepper and mix thoroughly.

It would seem that baking potatoes is very simple. However, I identified several small but very important details. They are the ones who will help you prepare the perfect, amazingly delicious baked potatoes. A luxurious dish.

Jamie Oliver

Divide the garlic into cloves, crush them a little and place on the potatoes. This will give the dish a special aroma.

Bake the potatoes in an oven preheated to 180°C for an hour until they are golden brown.

Remove the pan from the oven and flatten each potato slightly with a spatula. Drizzle the sage leaves lightly with the remaining olive oil and arrange them on top.

Place the dish in the oven for another 20-25 minutes, and then enjoy the amazing taste and aroma.

Ingredients:

• 1 kg of potatoes;
• 2 lemons;
• 1 tablespoon ground coriander;
• 1 tablespoon dried oregano;
• a pinch of salt;
• a pinch of ground black pepper.

Preparation

Place the peeled and halved potatoes into boiling salted water and cook for 10-12 minutes. Drain the water and leave the potatoes in a colander for a minute.

Pour olive oil into a baking dish and place it in an oven preheated to 200°C for a couple of minutes.

Place the potatoes and lemon wedges in the heated oil and sprinkle coriander, oregano, and salt and pepper on top. Stir thoroughly until the potatoes are completely coated with oil.

Bake in the oven for 45-60 minutes, turning the potatoes occasionally to ensure they are evenly golden brown.

Ingredients

• 600 g potatoes;
• 1 lemon;
• a little red wine vinegar;
• a few tablespoons of olive oil;
• a large pinch of sea salt;
• a large pinch of ground black pepper;
• 2 tablespoons capers;
• a bunch of dill;
• a piece of peeled horseradish (about 3 cm);
• 150 ml fat sour cream;
• 400 g smoked salmon.

Preparation

Select potatoes of the same size or cut large tubers in half. New potatoes are perfect for this salad.

Place the peeled potatoes in boiling salted water and cook for 15–20 minutes. Then drain in a colander to drain excess liquid.

In a bowl, whisk together the lemon zest, half the lemon juice, a splash of vinegar, olive oil (three times as much as vinegar), salt, pepper and capers. Add the potatoes to this mixture and stir well until they are completely coated with the lemon sauce. Add chopped dill and stir again.

Grate the horseradish on a fine grater and mix it with sour cream, the remaining lemon juice, salt and pepper.

Potatoes and smoked salmon are the perfect combination. And with crispy bread, the salad will become even tastier!

Jamie Oliver

Place the smoked salmon pieces on a large plate, followed by the potatoes. Spread sour cream dressing on top, lightly drizzle with olive oil and sprinkle with dill.

Ingredients

• 600 g potatoes;
• 200 g hunting sausages;
• a bunch of green onions;
• a bunch of parsley;
• 2 lemons;
• 2 tablespoons olive oil;
• a pinch of salt;
• a pinch of ground black pepper;
• 4 mackerel fillets.

Preparation

Wash the potatoes well and cut large tubers in half. Place the potatoes in boiling salted water for 12-15 minutes until cooked. Place the finished potatoes in a colander and allow the liquid to drain.

Meanwhile, chop the hunting sausages and fry over medium heat. Then place them in a bowl and wipe out the pan.

Add chopped green onions, parsley, boiled potatoes, juice of one lemon, olive oil, salt and pepper to the hunting sausages. Mix the salad well.

Salt and pepper the mackerel and place it in the pan, skin side down. Cook over medium heat for 8 minutes, turn over and cook for another 2 minutes.

On potato salad Place the mackerel and sprinkle with the juice of the second lemon.

Jamie Oliver's recipe for baked potatoes once again proves that even the most basic dish, prepared with imagination, can become incredibly tasty, aromatic and appetizing to look at. Quite affordable additives (garlic and herbs) give potatoes a new taste, and the baking method itself turns ordinary potatoes into a delicious dish.
It is very important to choose the right potatoes - they should not be soggy, otherwise they will simply fall apart during baking and will not brown as required by the recipe. But even if you are unlucky with the variety, do not be discouraged: the crust will turn out on the bottom, and the taste and aroma will still be incomparable!

Spices can be selected to suit your taste; if you don’t have fresh herbs on hand, you can use dried ones, which are sold in bags, but garlic is always present. By the way, it turns out very tasty, and you can eat it too. Goose fat gives the most beautiful crispy crust, so if you have fat left after cooking goose or duck, cook Jamie Oliver's oven potatoes with it.

It turns out very tasty, and cooked according to traditional recipe Russian cuisine is generally a classic of the genre. I want to offer you one more very original dish from potatoes - . These heart-shaped potatoes will be the perfect dish for Valentine's Day.

Number of servings: 8
Calories: Low calorie
Calories per serving: 175 kcal

To make Jamie Oliver's oven potatoes, you will need:

potatoes – 1.5 kg
garlic – 1 head
fresh rosemary – 1 bunch
olive oil (can be replaced with melted butter or goose/duck fat) – 50 ml
sea ​​salt - to taste
freshly ground black pepper - to taste

How to cook potatoes in the oven from Jamie Oliver.

1. Wash and peel the potatoes, cut large ones into 2-4 parts, leave small ones whole. The main thing is that all the potatoes are approximately the same size. Rinse again cold water to get rid of starch.
2. Fill the potatoes with clean water so that it completely covers them, add salt and bring to a boil. In this case, there will be a white foam on the surface - this is starch, it can be removed with a spoon. Boil the potatoes over medium heat for 10 minutes after boiling, then place in a colander to drain the water and dry the potatoes.
3. Pour a little olive oil into a baking dish and place the potatoes in a single layer, salt and pepper to taste.
4. Place the baking dish in the oven, preheated to 190°C, and bake for about half an hour until golden brown.
5. Meanwhile, rinse the rosemary, dry it and tear off the leaves. Remove the top layer of husk from the head of garlic and divide it into cloves, but do not peel them completely. Combine rosemary and garlic in a bowl, add olive oil (you can add a little more red wine vinegar if you wish) and stir. If you don't have fresh rosemary, use dried, but fresh is of course better.
5. Next is the most important thing, according to Jamie: remove the pan with half-cooked potatoes from the oven and press them down with a potato masher so that they flatten a little. Thanks to this, the area of ​​contact between the potatoes and the bottom of the pan will increase, the potatoes will bake more evenly and a golden brown crust will form. This is why it is so important that the potatoes are not soggy, otherwise they will simply fall apart under pressure.
6. After this, evenly distribute the rosemary, garlic and oil over the potatoes and return the pan to the oven for another 40-45 minutes until the potatoes are golden brown. Serve immediately. Garlic baked in this way also turns out very tasty.

jamieoliver.com

Ingredients

• 330 g potatoes;
• 2 stalks of green onions;
• a pinch of sea salt;
• a pinch of ground black pepper;
• 1 tablespoon (heaped) of sifted flour;
• a small piece of butter;
• 4 eggs;
• 4 pieces of smoked salmon;
• 2 teaspoons (heaped) sour cream;
• bunch of jusai onion;
• spices - to taste.

Preparation

Peel the potatoes and boil them in salted water. Then drain the water and cool.

Grate the potatoes on a coarse grater. Add finely chopped green onions, salt, pepper, flour, half a piece of butter and mix thoroughly.

Divide the resulting mixture into four equal parts and form. If time allows, leave them in the refrigerator overnight.

Fry the pancakes in hot butter for 2-3 minutes on each side.

These crispy hash browns are incredibly delicious served with soft boiled eggs.

Jamie Oliver

Boil the eggs soft-boiled: this will take about 4 minutes. The dish will be much tastier if the yolks remain liquid.

Place hash browns on a plate. On each pancake, place a piece of smoked salmon, a lightly crushed peeled egg and a little sour cream. Sprinkle the finished dish with chopped jusai onions and spices.

jamieoliver.com

Ingredients

• 250 g potatoes;
• 25 g unsalted butter;
• 50 g sifted flour;
• ¼ teaspoon baking powder;
• a large pinch of sea salt.

Preparation

Boil the peeled and large-cut potatoes in boiling salted water for 8-12 minutes until they are soft. Drain the water from the pan, add butter and mash the potatoes.

In a separate bowl, whisk together flour, baking powder and sea salt. Add mashed potatoes and knead the dough.

Carefully divide the resulting dough into two equal balls. On a lightly floured surface, roll out the dough into sheets approximately 5mm thick. Prick each layer several times with a fork and cut into four pieces.

Heat a frying pan over medium heat and grease it with a small piece of butter. Fry the scones for 3-4 minutes on each side. They should turn out golden brown.

In Scotland, Ireland and Wales, potato scones are served with bacon and eggs for breakfast, with butter and jam for afternoon tea, and with smoked salmon for dinner.

Jamie Oliver

jamieoliver.com

Ingredients:

• 1 large onion;
• 1 clove of garlic;
• a little olive oil;
• 120 g hunting sausages;
• 2–3 boiled potatoes;
• 2 eggs;
• a pinch of salt;
• ½ bunch of parsley.

Preparation

Peel and chop the onion and garlic and fry them in olive oil until the onion softens. Add chopped hunting sausages to the vegetables and fry for another 2-3 minutes.

Place the diced boiled potatoes in the pan and cook for 5 minutes.

Break the eggs directly into the vegetables and meat and place the frying pan in an oven preheated to 180°C for 8 minutes. The yolk should be slightly runny.

Before serving, sprinkle the dish with salt, black pepper and chopped parsley.

Ingredients

• 2 large potatoes (350 g each);
• 2 slices smoked bacon;
• a little olive oil;
• 80 g cheddar cheese;
• several jusai onion feathers;
• 4 eggs.

Preparation

Preheat the oven to 180°C. Place potatoes on a baking sheet or directly on a wire rack and bake for 1.5 to 2 hours or until tender. Then cool.

Chop the bacon and fry it in olive oil until crispy and golden brown.

Cut the potatoes lengthwise into two parts and remove the pulp with a spoon so that the edges are about 5 mm thick.

In a separate bowl, mix half the resulting pulp, bacon, ⅓ grated cheese and chopped jusai onion. Season with salt and pepper to taste. Cheddar can be replaced with other hard, richly flavored ones such as Maasdam or Gouda.

Eggs, smoked bacon and cheddar cheese... in a baked potato! These stuffed potatoes are a real revelation for all gourmets. A great dish for a leisurely Sunday breakfast, ideal with a green salad.

Jamie Oliver

Place the potato skins in a baking dish, add the filling to each of them, make small indentations and break the eggs into them.

Sprinkle the remaining cheese over the potatoes and bake for 12 minutes. Garnish the finished dish with chopped onion.

Ingredients

• 2 large leeks (300 g);
• 1 large potato (400 g);
• 1 ½ tablespoons olive oil;
• 1 teaspoon crushed bouillon cube;
• 400 ml water;
• 400 ml milk;
• several sprigs of parsley;
• 200 g frozen green peas.

Preparation

Cut the washed and peeled leeks into small circles and the potatoes into cubes.

Place a deep frying pan over medium heat and heat the oil. Add the vegetables to the pan and cook for 5 minutes until they begin to soften. If desired, you can add a bouillon cube.

Pour water into the potatoes and onions, reduce heat and simmer for 10 minutes. The vegetables should become soft.

Add milk, a few chopped parsley sprigs and peas to the pan and leave to simmer for another 5 minutes.

The finished soup can be strained through a sieve, blended in a blender, or served directly. It depends on your preference.

jamieoliver.com

Ingredients

• 500 g tomatoes;
• ½ bunch of parsley;
• 2 cloves of garlic;
• 1 onion;
• 4 chicken thighs;
• a little olive oil;
• 1 ½ liters chicken broth;
• 200 g pitted olives;
• 400 g canned chickpeas;
• 1 bay leaf;
• 200 g potatoes;
• spices - to taste.

Preparation

Coarsely chop the tomatoes, chop a small bunch of parsley. Peel and chop the garlic and onion.

Fry the chicken in olive oil in a deep frying pan. Drain off excess fat and add tomatoes, broth and garlic to the pan.

Simmer the dish for 45 minutes. Then add the onion, parsley, olives, chickpeas, bay leaves and chopped potatoes and cook over low heat for another half hour.

Before serving, remove the skin from the chicken, chop the meat and add spices.

jamieoliver.com

Ingredients

• 1 onion;
• 3 cloves of garlic;
• 4 tomatoes;
• 750 g potatoes;
• 4 ½ tablespoons olive oil;
• 1 teaspoon dried oregano;
• spices - to taste;
• 3 small bay leaves;
• 1 tablespoon of tomato puree;
• 200 g pitted olives;
• piece of feta cheese.

Preparation

Peel and cut the onion and garlic into rings. Cut the tomatoes and peeled potatoes into four parts.

Heat 4 tablespoons olive oil in a saucepan over medium heat and add onion, oregano and garlic. Add spices to taste and simmer vegetables for 4-5 minutes.

Add potatoes, tomatoes, bay leaves and tomato puree to the saucepan and mix everything thoroughly. Pour water over the vegetables, cover with a lid and simmer over low heat for 20–30 minutes.

Add the olives and cook for another 10 minutes, stirring occasionally. The potatoes should soften and the gravy should thicken.

Before serving, garnish the dish with a slice of feta and oregano cheese and drizzle with the remaining olive oil.

jamieoliver.com

Ingredients

• herbs (for example, fresh thyme, rosemary, sage);
• 2 onions;
• 500 g potatoes;
• 750 g celery;
• 1 clove of garlic;
• a pinch of salt;
• a pinch of ground black pepper;
• 400 ml vegetable broth;
• 50 g unsalted butter;
• breadcrumbs.

Preparation

Rinse and chop. Peel and thinly slice the onion, potatoes and celery.

Heat olive oil in a frying pan. Add the vegetables and most of the greens and cook until the vegetables are softened.

Cut the garlic in half and rub the baking dish with it. Then place the potatoes, onion and celery in the pan, add salt and pepper to taste.

Pour the broth over the vegetables, place pieces of butter on top and cover with foil. Place the dish in an oven preheated to 200 °C for 45 minutes.

Mix the breadcrumbs with the remaining herbs and a little olive oil. Remove the pan from the oven, brush the vegetables with this mixture, cover with foil again and bake for another 15-20 minutes.

jamieoliver.com

Ingredients:

• 2 ½ kg potatoes;
• 4 tablespoons goose fat or unsalted butter;
• 2 tablespoons olive oil;
• a large pinch of salt;
• a large pinch of ground black pepper;
• 1 head of garlic;
• ½ bunch of fresh sage.

Preparation

Try to select potatoes of the same size and peel them. Place it in boiling salted water for 15 minutes.

Drain the water and leave the potatoes in a colander for a couple of minutes to remove any remaining liquid. For a better effect, you can even shake the colander lightly several times. This way the oil will adhere better to the potatoes and they will be even browner.

Grease a baking sheet or baking dish with goose fat or butter and a tablespoon of olive oil. Add the potatoes, sprinkle generously with salt and black pepper and mix thoroughly.

It would seem that baking potatoes is very simple. However, I identified several small but very important details. They are the ones who will help you prepare the perfect, amazingly delicious baked potatoes. A luxurious dish.

Jamie Oliver

Divide the garlic into cloves, crush them a little and place on the potatoes. This will give the dish a special aroma.

Bake the potatoes in an oven preheated to 180°C for an hour until they are golden brown.

Remove the pan from the oven and flatten each potato slightly with a spatula. Drizzle the sage leaves lightly with the remaining olive oil and arrange them on top.

Place the dish in the oven for another 20-25 minutes, and then enjoy the amazing taste and aroma.

Ingredients:

• 1 kg of potatoes;
• 2 lemons;
• 1 tablespoon ground coriander;
• 1 tablespoon dried oregano;
• a pinch of salt;
• a pinch of ground black pepper.

Preparation

Place the peeled and halved potatoes into boiling salted water and cook for 10-12 minutes. Drain the water and leave the potatoes in a colander for a minute.

Pour olive oil into a baking dish and place it in an oven preheated to 200°C for a couple of minutes.

Place the potatoes and lemon wedges in the heated oil and sprinkle coriander, oregano, and salt and pepper on top. Stir thoroughly until the potatoes are completely coated with oil.

Bake in the oven for 45-60 minutes, turning the potatoes occasionally to ensure they are evenly golden brown.

Ingredients

• 600 g potatoes;
• 1 lemon;
• a little red wine vinegar;
• a few tablespoons of olive oil;
• a large pinch of sea salt;
• a large pinch of ground black pepper;
• 2 tablespoons capers;
• a bunch of dill;
• a piece of peeled horseradish (about 3 cm);
• 150 ml fat sour cream;
• 400 g smoked salmon.

Preparation

Select potatoes of the same size or cut large tubers in half. New potatoes are perfect for this salad.

Place the peeled potatoes in boiling salted water and cook for 15–20 minutes. Then drain in a colander to drain excess liquid.

In a bowl, whisk together the lemon zest, half the lemon juice, a splash of vinegar, olive oil (three times as much as vinegar), salt, pepper and capers. Add the potatoes to this mixture and stir well until they are completely coated with the lemon sauce. Add chopped dill and stir again.

Grate the horseradish on a fine grater and mix it with sour cream, the remaining lemon juice, salt and pepper.

Potatoes and smoked salmon are the perfect combination. And with crispy bread, the salad will become even tastier!

Jamie Oliver

Place the smoked salmon pieces on a large plate, followed by the potatoes. Spread sour cream dressing on top, lightly drizzle with olive oil and sprinkle with dill.

Ingredients

• 600 g potatoes;
• 200 g hunting sausages;
• a bunch of green onions;
• a bunch of parsley;
• 2 lemons;
• 2 tablespoons olive oil;
• a pinch of salt;
• a pinch of ground black pepper;
• 4 mackerel fillets.

Preparation

Wash the potatoes well and cut large tubers in half. Place the potatoes in boiling salted water for 12-15 minutes until cooked. Place the finished potatoes in a colander and allow the liquid to drain.

Meanwhile, chop the hunting sausages and fry over medium heat. Then place them in a bowl and wipe out the pan.

Add chopped green onions, parsley, boiled potatoes, juice of one lemon, olive oil, salt and pepper to the hunting sausages. Mix the salad well.

Salt and pepper the mackerel and place it in the pan, skin side down. Cook over medium heat for 8 minutes, turn over and cook for another 2 minutes.

Place the mackerel on the potato salad and sprinkle with the juice of the second lemon.

Prepare the ingredients.

Wash and peel the potatoes.
Rinse again with cold water to remove the starch.
Cut large potatoes into 2-4 parts, leave small ones whole.
Place the potatoes in a saucepan, add water (so that it completely covers the potatoes) and add salt.
Bring to a boil and from the moment it boils, cook for about 10 minutes over medium heat.
Drain the potatoes in a colander and leave for a couple of minutes to dry and remove excess liquid.
Pour a little olive oil into the bottom of the pan or baking sheet and place the potatoes in a single layer.
Add a little salt and pepper.

Bake for about 30 minutes in an oven preheated to 190°C, until golden brown.

Advice. For this dish, the most important thing is to find a suitable variety of uncooked potatoes. I didn’t have the most suitable variety - the potatoes didn’t want to brown, no matter how long I kept them in the oven. Therefore, if your potatoes begin to acquire a beautiful crust after spending half an hour in the oven, that’s great, but if they still don’t brown, don’t keep them longer, that’s just the way it is :)

After half an hour, remove the pan with half-cooked potatoes from the oven and! Attention! the most important point, as Jamie assures :)
You need to press the potatoes into shape with a potato masher and flatten them a little. This is done in order to increase the area of ​​contact between the potatoes and the bottom of the pan - it helps the formation of a crust over a larger area of ​​the potatoes, and they bake more evenly.

Tear off the rosemary leaves and place in a bowl.
Add the unpeeled garlic cloves, drizzle with 1-2 tablespoons of olive oil (Jamie also added a little red wine vinegar, but that's a matter of taste) and stir.

Spread rosemary, garlic and butter over potatoes.

Return the pan to the oven and bake for about 40-45 minutes, until golden brown.
Serve the finished potatoes immediately; they taste best hot.

Advice. As I already said, instead of olive oil, potatoes can also be baked with butter or goose fat. For each type of fat, Jamie recommends a specific set of herbs. Although this is all relative, by combining herbs and spices you can create your own perfect potato;)
- Potatoes with butter: Sage leaves + garlic cloves (head) + zest of one climentine, cut into large strips (can be orange) + a little olive oil. Instead of butter, it is better to use ghee so that it does not burn during baking. The zest of the clementine (orange) adds a pleasant citrus aroma to the potatoes; it will need to be removed after baking.
- Potatoes with goose fat: goose (or duck) fat + garlic cloves + a couple of bay leaves + a little olive oil. Goose fat makes the most beautiful crispy crust.