Easy to make potatoes

My parents recently dropped by our place and gave us a bag full of potatoes. A family friend of my parents owns a farm, so whenever they harvest they always give my parents some fresh organic produce. Ayoe and I tend to be the beneficiaries from this nice gesture as well.

Having a large amount of fresh potatoes means that we need to use them up before they go bad. So the last few days we’ve been having potatoes as our main ingredient for starch. I get pretty tired of mashed potatoes very quickly so Ayoe and I are always looking for ways to cook potatoes. Between the two of us we certainly have come up with some very interesting ways of making potatoes which we will tell you about later.

The other night we decided to make baked potatoes. Instead of wrapping them up in tin foil, we decided to do something different. After washing the potatoes thoroughly we cut each potato so they could stand up in a baking pan. Next we cut vertical slits on each potato, about 0.5 cm thick, leaving 1 cm uncut at the bottom.

The potatoes were placed in the baking pan and we drizzled olive oil over them. To add flavour to the potatoes we sprinkled smoked paprika, salt, and pepper on top before putting the potatoes into the oven for about 1 hour.

While we were waiting for the potatoes to finish baking, we marinated 2 chicken breasts. When the potatoes had about 10 minutes left in the oven we grilled the chicken on a pan over medium high heat. Since the chicken breasts were very thick we gave each side roughly 3 – 4 minutes before turning.

You can check if the potatoes are ready by sticking a sharp knife into one of them to see if it’s soft or not. Let them bake longer if they feel hard and uncooked on the inside.

Potatoes, chicken breast, and cherry tomatoes. Yummy!

Enjoy!

-Bob

3 Comments

  • Monet says:

    Hi Bob! Wow! What a great way to bake whole potatoes. I’ve never seen this done before and I love it! I’m eager to give this a try. Thank you for sharing!

  • Hannah says:

    Adding all of those slits must make for a fantastically crispy exterior! It’s hard to find a recipe for hasselback potatoes that doesn’t call for multiple pounds of butter, so I’m thrilled to find your well-balanced olive oil approach.

Leave a Reply