OVEN-
BAKED POTATOES

[Back to overview basic cooking methods]

Pre-cooked or raw

When preparing potatoes in an oven, you can use either raw or pre-cooked potatoes. The best result is achieved with pre-cooked potatoes: the outside will be crispier and the inside will not dry out and will be creamier because of the shorter baking time. You can pre-cook the potatoes yourself, or perhaps you have some left-overs from a previous meal! Both methods are described below.

Pre-cooking and baking potatoes in the oven

• Cut the raw potatoes into slices, wedges or small cubes, making sure that they are about the same size
• Boil the potatoes until they are cooked firm to the bite: that is to say, they still have a firm texture and are not thoroughly cooked! See the instructions under basic cooking method ‘boil’.
• After boiling, allow the potatoes to cool off for a few minutes
• Meanwhile, pre-heat the oven to 190°C
• Place the potatoes on a baking tray or a grid with a sheet of baking paper, or place them in a large oven dish
• Pour a splash of vegetable oil (olive or sunflower oil, for example) over the potatoes
• Sprinkle pepper, salt and/or other herbs on the potatoes to taste (the herbal mix provided below is a suggestion)
• Shake the potatoes to mix the oil and herbs well
• Divide the potatoes on the bottom of the baking tray, grid or dish: try to limit the thickness of the layer, because the thicker the layer, the more difficult they are to cook
• Bake the potatoes until they are crispy and golden brown: how long it will take for the potatoes to cook depends upon the size of the wedges, cubes or slices and the thickness of the layer of potatoes, it will take 30-35 minutes on average

Baking raw potatoes in the oven

• Pre-heat the oven to 190°C
• Cut the raw potatoes into slices, wedges or small cubes, making sure that the pieces are about the same size
• If the cut potatoes are very moist, then pat them dry using a clean tea towel or paper towel
• Place the potatoes on a baking tray or a grid with a sheet of baking paper, or place them in a large oven dish
• Pour a splash of vegetable oil (olive or sunflower oil, for example) over the potatoes
• Sprinkle pepper, salt and/or other herbs on the potatoes to taste (the herbal mix provided below is a suggestion)
• Shake the potatoes to mix the oil and herbs well
• Divide the potatoes on the bottom of the baking tray, grid or dish: try to limit the thickness of the layer, because the thicker the layer, the more difficult they are to cook
• Bake the potatoes until they are crispy and golden brown: how long it will take for the potatoes to cook depends upon the size of the wedges, cubes or slices and the thickness of the layer of potatoes, it will take 45-50 minutes on average

Enjoy!

• Would you prefer that the potatoes need less time to cook? Simply cut the potatoes into smaller chunks.
• You can make our favourite potato herbal mix by combining the following herbs: – garlic powder: 1 teaspoon (can be substituted with 1 glove of garlic (pressed or very finely chopped) – onion powder: 1 teaspoon – salt: 2 teaspoons – pepper: 1 teaspoon – chives: 1 teaspoon – dill: 1 teaspoon – parsley: 1 teaspoon – tarragon: 1 teaspoon – crushed rosemary: 1 teaspoon Mix everything well and finely chop/cut or use a mortar to grind the ingredients. The amounts shown above are enough to season 600-800 grams of potatoes