For rustic potatoes:
- Potato 600 gr
- Garlic 5-6 cloves
- Salt to taste
- Black pepper to taste
- Fresh thyme a few twigs
- Vegetable oil 2-3 tbsp
For accordion potatoes:
- Large potatoes 2 pcs.
- Cheese 50 gr
- Bacon 40 gr
- Salt to taste
- Spices to taste
- Vegetable oil 1 tbsp
- Main ingredients: Potato, Cheese, Greens
- Serving 2 servings
knife, board, oven, bowl
For potatoes in a rustic way: wash the potatoes well and wipe them. Cut into slices of the same size. It is highly advisable to additionally dry all the potatoes with paper towels, as excess moisture slows down the formation of a crispy and appetizing crust.
Add vegetable oil, mix well. At this stage, I don’t salt the potatoes and add spices and garlic, because salt provokes the release of moisture, and spices can simply burn in the oven.
For accordion potatoes: I also wash the potatoes well and wipe them. With a knife, we make cuts in each potato, not reaching the bottom (for a small life hack, see the video).
Cheese and bacon are cut into thin slices, suitable in size (so that they fit into the resulting pockets of potatoes).
Lubricate the potatoes with a little vegetable oil. We put in cheese and bacon, also in the pockets you can add spices to taste and salt.
We spread the potatoes on a baking sheet in a rustic way, not so close that there is a space between the individual slices, and the air circulates well. Potatoes are baked in a rustic way in my oven for 20-25 minutes at a temperature of 220 degrees, accordion potatoes at the same temperature - 30-35 minutes. Focus on the softness of the potatoes inside, because different ovens bake differently.
Salted ready-made potatoes in a village and add your favorite spices. For me it's garlic and thyme. And accordion potatoes can be decorated with greens on top.