Potatoes Recipes By Cooking Classics


Potatoes Recipes By Cooking Classics

Butter is one of the best things you can do with potatoes without overdoing it. Potatoes Recipes By Cooking Classics.  It isn’t possible to create or ban such food, as it hasn’t yet appeared on the planet. In all other respects, the instruction went smoothly and successfully. This recipe adds a deeper and more delicious flavor to your favorite fast food, rustic potatoes. I’ve tried many of my favorites, and they’re spot-on.

The main preparation method is frying, not boiling. You can make sweet potatoes in the oven at home. Just read the recipe, follow the procedure, and follow the directions. Potato skin is crispy on the outside and soft on the inside. It entails a number of techniques and secrets.

Cool: Let’s get started.


  1. 1 kg of potatoes
  2. 30 grams of vegetable oil
  3. 1 teaspoon of salt
  4. Cayenne pepper 1 tbsp
  5. 1/2 teaspoon nutmeg
  6. 1/4 teaspoon turmeric
  7. 1/4 teaspoon black pepper
  8. 1/4 teaspoon dried garlic

Cooking Detail:

It is best to use thin-skinned young potatoes, white varieties are high in starch which makes the skin translucent. Potatoes should be about the same size and slightly longer in the middle.

I used pure sunflower oil.

The flavor and color of potatoes are greatly enhanced by black pepper, so it is impossible to omit.

Turmeric will give the potato a lovely golden color. Make sure you don’t use too much or everything will stain.

I’m ready to go


In an immediately poetic description, the technology of cooking potatoes must be mentioned. Many people peel the potatoes, immediately season them and send them to the oven. You are misunderstanding. First potatoes take a long time to cook and are often dry. Butter and spices need to be balanced in order for the potatoes to be soft on the outside, chewy on the inside, and not dry. The starch is fried in layers and mixed with potatoes, and the oil is seasoned well with salt and spices.

Prepare all the necessary materials. Wash and scrub the potatoes thoroughly, do not remove the skin to keep the potatoes clean. If the potatoes are not fresh, it is better to peel them. Put enough water for the potatoes in a saucepan and bring to a boil on the stove.

Cut the potatoes lengthwise into long pieces, and cut the potatoes into 8 pieces. After the water in the pot has boiled, add the potato pieces, mix, and wait for it to heat up again. Cook for 4-5 minutes. If the oven is not powerful and the water is taking a long time to boil or the potatoes are small, cook for 3 minutes.

Then empty the pan and place the potato slices on kitchen paper. We want the parts to be cool and dry. Do not wet the potatoes with oil.

Mix all spices and salt in a bowl, add oil and mix again.

Place the potato thighs in a large bowl. Mix the oil again with the spices and pour over the potato skins. Then mix until the surface of each piece is completely covered with oil and spices. In this case, you can use cellophane gloves. If not, wash your hands with good soap, as they are very dirty. Add potatoes and fry for 10 minutes. Meanwhile, preheat the oven to 220 degrees. The high temperature is very important, it closes the pores of the potatoes, creates a quick golden crust, does not dry out the pieces, and cooks them completely from the inside.

Lay out the potatoes on the baking tray and cover them with baking paper. I tried putting the various pieces together in “shy” and “vertical” ways and decided that “vertical” was correct. More contact with the paper means less spice and oil. And potatoes are not only baked but also fried. During the cooking process, you will need to keep the oven at 220 degrees for 20 to 25 minutes.

The potatoes are ready. These feet are hot and don’t wait for them to cool down. 

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