Baking potatoes in the oven in foil. Potatoes in foil in the oven. Accordion potatoes in the oven

By baking potatoes in foil in the oven, you get a low-calorie dish. This way all vitamins are preserved. You can prepare the dish with the addition of various products: meat, fish, chicken, cheese, lard.

To prepare, choose potatoes whose tubers are strong and smooth.

A dish that is known in almost all cuisines of the world.

Ingredients:

potatoes – 7 pcs.;
parsley – 20 g;
butter – 3 tbsp. spoons;
dill – 20 g;
spicy cheese – 160 g.

Preparation:

Rinse the tubers thoroughly, you can rub them with a brush. The main thing is to remove all the dirt, because you will have to cook with the skin.
Wrap each potato in foil.
Place on a baking sheet.
Place in an oven preheated to 200 degrees. Bake for half an hour.
Grate the cheese and chop the herbs.
Lightly unscrew the foil from the tubers.
Make a cross-shaped cut deeper in each potato and place a piece of butter. Sprinkle with cheese.
Place in the oven and let stand for three minutes. The cheese should be completely melted.
Take it out and sprinkle with herbs.

Filled with lard and cheese

Do you want to impress your guests and prepare a spectacular dish? Then potatoes in foil with lard, made in the shape of an accordion, are what you need. For baking, you will need potatoes that are smooth, regularly shaped like an oval, and medium in size.

Ingredients:

sour cream – 4 tbsp. spoons;
potatoes – 5 pcs.;
parsley - 3 branches;
salted lard – 120 g;
garlic – 2 cloves;
hard cheese – 120 g.

Preparation:

Rinse the tubers; no need to peel them. Cut across, not all the way, maintaining a distance of 5 millimeters between cuts.
Cut the lard and cheese into thin slices and insert into the slits.
Spread foil on a baking sheet, place accordions, wrap in foil.
Bake for an hour in the oven at 200 degrees.
Check readiness with a toothpick.
Take it out, unwrap the foil, pour sour cream on it.
Sprinkle the tubers with grated cheese and place in the oven for three minutes.
Take it out and pour sour cream on it.
Sprinkle with chopped herbs and grated garlic.

Chicken with potatoes in foil

A rosy, aromatic dish that is easy to prepare and turns out very satisfying and appetizing.

A hearty and tasty dish!

Ingredients:

chicken leg – 2 pcs.;
potatoes – 950 g;
pepper;
mayonnaise – 250 ml;
Sunflower oil – 2 tbsp. spoons;
salt;
garlic – 4 cloves.

Preparation:

Salt the legs, sprinkle with pepper, coat with mayonnaise. Mix. Leave to marinate.
Peel the potato tubers, cut into slices, pour in sunflower oil.
Chop the garlic cloves.
Make cuts in the legs and place the garlic.
Line a baking sheet with foil.
Place the potatoes, lay out the chicken. Wrap the foil.
Place in a hot oven (190 degrees).
Now many people will have a question: how long should you bake potatoes so that they are juicy and rosy? To begin with, simmer it for half an hour in foil. The products will be thoroughly stewed and soaked in the released juice. Then unwrap the foil.
Cook for a quarter of an hour. During this time, the dish will be covered with a beautiful crust.

With mackerel

Food baked in foil has an incredible aroma and turns out especially tasty. It is very appetizing to cook fish with potatoes. Mackerel in foil with potatoes turns out tender, aromatic, with a beautiful golden-brown crust.

Ingredients:

pepper;
mackerel – 3 pcs.;
salt;
dried aromatic herbs – 1 teaspoon;
potatoes – 11 pcs.;
carrot – 1 pc.;
onion – 2 heads;
lemon – 0.3 pcs.;
spices for fish - 1 teaspoon.

Preparation:

Rinse the fish and dry. You can use a paper towel.
Cut off the head, fins, tail. Clean the belly from black films; they should not remain; they are the ones that add bitterness to the dish.
Using a knife, make shallow cuts along the surface of the mackerel.
Pour squeezed lemon juice over the fish, add salt and sprinkle with spices and herbs. Grind. Marinate for a quarter of an hour.
Cut the onion into half rings, carrots into quarters.
Cut the potatoes into thin slices.
Unfold the foil on a baking sheet, place the potatoes, sprinkle with onions and carrots. Salt, pepper, mix lightly. Place mackerel. Wrap so that the seam of the foil is on top. Then it will be easier to open.
Preheat the oven to 190 degrees. Place a baking tray.
Bake for half an hour.
Unwrap and cook for the same amount of time.

Pork baked with potatoes in foil

Do you want to cook a complete meal that will be satisfying and require little time to prepare the ingredients? Then cook pork with potatoes according to the suggested recipe, and your family will be satisfied.

It doesn’t take much imagination to please your family with a delicious dinner.

Ingredients:

potatoes – 950 g;
pork neck – 450 g;
ground paprika;
green onion – 35 g;
ground black pepper;
salt;
sunflower oil – 110 ml.

Preparation:

Grind the potato tubers until you get medium-thick cubes. Dry with a paper towel.
Cut the pork into cubes and mix with the potatoes. Sprinkle with spices and salt. Stir.
Roll out the foil on a baking sheet and place the prepared ingredients.
Sprinkle the workpiece with onions and pour in oil. Mix.
Wrap the foil.
Place in the oven, 200 degrees.
Bake for an hour and a half.

With beef

Thanks to cooking in a closed form, the products are soaked in their own juices. Suitable for dietary purposes.

Ingredients:

beef pulp – 370 g;
potatoes – 500 g;
olive oil;
onion – 0.5 heads;
salt;
ground black pepper.

Preparation:

There may be small bone fragments left on the meat, so it should be washed thoroughly. Cut off the veins and films, blot with a towel.
Using a mallet, beat off the pieces. The thickness should be no more than a centimeter. Cut into portions.
Chop the onion into half rings.
Cut the potatoes into cubes.
Roll out the foil, place on a baking sheet, coat the olives with oil.
Place the beef, cover with onions, add salt and season with pepper. Lay out the potatoes.
Wrap in foil and seal the edges carefully. Steam should not escape during cooking.
Set the temperature to 190 degrees.
Place the baking sheet in the oven. Cook for an hour.

potatoes - 11 tubers;
rosemary – 11 sprigs;
sunflower oil.

Preparation:

Wash the tubers with a stiff brush and pour oil over them. Stir.
Wrap each tuber in foil, placing a sprig of rosemary on top of the potatoes.
Place on wire rack.
Place in the oven.
Bake for an hour at 190 degrees.

A side dish of potatoes in foil baked in the oven turns out to be very satisfying and tasty, everyone will like it without exception. Its taste is reminiscent of potatoes cooked over a fire. This is an easy-to-prepare dish, which is why many housewives love it.

It is believed that potatoes appeared in Russia thanks to Tsar Peter the Great, who brought them from Holland and ordered them to be grown instead of the then common turnip. In those days, it was not possible to spread potatoes throughout the country; they took root later during the reign of Catherine II. Then people did not know how to cook this overseas vegetable and cases of poisoning often occurred.

Over time, it has become very popular; various recipes for potato dishes are now offered, especially popular dishes that are in great demand in fast foods and are easy to prepare at home. These are potatoes baked in the oven with various fillings.

When baked in foil, potatoes retain beneficial substances that are often lost during cooking. It is rich in potassium, which is why such dishes are recommended for people suffering from hypertension, heart disease, seizures and bone problems.

It contains a large amount of protein with a small number of calories, so it is recommended for diets, but it contains starch, which promotes fatness, so you can eat no more than 3 baked potatoes at a time.

Potatoes help normalize glucose levels, as they contain ascorbic acid and amino acids necessary for health. It is useful to eat it in the spring during periods of vitamin deficiency. Potato dishes are recommended for ulcers, gastritis and other diseases of the intestines and stomach. Potatoes should be mealy so that they are crumbly after cooking. It is necessary to ensure that there is no damage, rot, and that the potatoes themselves are smooth.

Classic cooking methods

The potato recipe itself is extremely simple, but there are several subtleties of preparation. This vegetable is baked with or without the peel, adding your favorite seasonings. Classic cooking recipes used by the inhabitants of the Carpathian mountains are quite simple and healthy.

Typically, to prepare potatoes baked in foil, you need the following components:

large potato tubers - 3 pcs.;
grated salted cheese - 100 g;
butter - 2 tbsp. l.;
salt - to taste.

Wash the tubers, dry them, wrap them in foil, maybe in 2-3 layers, then the potatoes will bake faster. You can place such foil rolls either on a baking sheet or on a wire rack; the oven must be well heated. Bake at 180°C for 90 minutes. Remove from the oven and, without removing the foil, unfold, cut lengthwise and add a piece of butter.

Next, mash the potatoes with a fork, stir in the butter and add salt. If desired, you can add your favorite herbs or garlic. Add grated cheese and spices on top. Eat it hot while the cheese is melted for an extra zingy flavor. For those who like a crispy crust, we recommend rubbing the potatoes with butter and salt before baking. You can season it with sour cream or unsweetened yogurt sauce with the addition of herbs, garlic or cucumbers. Serve with fresh vegetable salad.

Variants with different fillings

You can prepare baked potatoes with any filling: lard, cheese or cucumbers.

You can use almost anything in the refrigerator. The recipe for potatoes with lard is quite simple.

To prepare it you will need:

medium size potatoes - 4 pcs.;
pork lard (can be replaced with brisket) - 150 g;
pepper, salt, spices - to taste.

Peel the potatoes, wash and dry. Cut the lard into thin pieces, add salt and spices. Make a cross cut on the potato without cutting through the whole thing.

Place lard directly into the cut and wrap each potato in foil. Place on a baking sheet, place in a preheated oven and bake.

Those who don't like lard can use bacon or other toppings that will make oven-baked potatoes even more tasty and aromatic. It can be feta cheese or hard grated cheese, fried onions, mushrooms, sweet peppers or any other ingredient to taste. Potatoes baked in the oven in foil will please the whole family, and you can choose the filling for this dish according to your taste.

To prepare equally tasty potatoes, you can use a different set of ingredients. The following recipe will delight lovers of garlic and sour cream.

For this delicious dish you will need the following ingredients:

potatoes - 0.5 kg;
sour cream - 0.5 cups;
mayonnaise - 0.5 cups;
garlic - 3 cloves;
pickled cucumber - 1 pc.;
dill greens - 1 bunch;
pepper - to taste;
vegetable oil - 2 tbsp.

Do not peel the potatoes; they will be cooked in their jackets. Spread each potato with oil, wrap in foil in the form of a bag, and place on a baking sheet. Preheat the oven and place the potatoes, bake for 1.5 hours. Willingness to check with a knife or fork. While the potatoes are cooking, make the sauce.

Mix sour cream with mayonnaise, add finely chopped cucumbers, crushed garlic and herbs. Once ready, cut the potatoes into 4 parts, pour the sauce in the middle, wrap in foil and leave for 10 minutes, after which you can serve. These baked potatoes turn out juicy, moderately spicy, with a subtle cucumber flavor. It can be either a side dish or an independent dish.

Potato wedges or circles
Jacket potatoes bake in the oven, in a slow cooker - on the “baking” mode.
New potatoes Bake in the oven at 180 degrees.

In uniform

In the oven on a baking sheet
1. Wash small young potatoes and scrape them well with a knife.

3. Grease a baking sheet with butter and place the potatoes on the baking sheet.

5. Bake potatoes for 40 minutes.
In a slow cooker
1. Pour half a cup of oil into a saucepan.
2. Add washed potatoes, sprinkle with salt and pepper.
3. Set the multicooker to the “Baking” mode and bake for 25 minutes.
4. Open the multicooker, release steam, turn the potatoes to the other side.
5. Bake the potatoes for another 20 minutes.
In a convection oven
1. Wash and scrape the potatoes, pierce them in several places.
2. Preheat the air fryer to 260 degrees.
3. Place the potatoes on the air fryer rack.
4. Bake potatoes for 35-40 minutes.

Slices, circles and halves

In the oven on a baking sheet
1. Wash the potatoes, scrape them with a knife or peel them.
2. Cut each potato into 4-8 slices (depending on the size of the potato) or circles of approximately the same weight.
3. Place the potatoes in a saucepan with cold salted water, bring to a boil and cook for 3 minutes after boiling.
4. Drain the water and let the potatoes cool slightly.
5. Preheat the oven to 180 degrees.
6. Place the potatoes on a baking sheet greased with butter or vegetable oil, sprinkle oil on top.
7. Salt and pepper the potatoes, sprinkle with spices and chopped herbs, optionally cover the potatoes with a layer of sour cream and/or grated cheese.
8. Place the baking sheet with potatoes in the oven.
9. Bake potatoes in wedges for 25-30 minutes at 180 degrees.
In the oven in the sleeve
1. Place the potato pieces in a bag, pour in a little water, and tie the ends of the sleeve.
2. Add salt and spices, shake the bag.
3. Place the potatoes in the sleeve on a baking sheet.
4. Bake 1 kilogram of potatoes in a bag for 40 minutes, 1.5 kilograms - 1 hour, 2 kilograms - 1 hour 15 minutes.
In a slow cooker
1. Pour potato wedges or slices into the slow cooker.
2. Drizzle vegetable oil over potato wedges.
3. Close the multicooker with a lid, set to “Baking” mode and bake for 15 minutes.
4. Open the lid, mix the potatoes well, close the lid and bake for another 20 minutes.
In a convection oven
1. Grease the middle grill of the air fryer with oil and place in the air fryer; Place a plate on the bottom to drain the juice.
2. Place the potatoes in one layer, grease or sprinkle with oil, sprinkle with salt and spices.
3. Preheat the air fryer to a temperature of 205 degrees for 5 minutes at medium air speed.
4. Bake the potatoes for 25 minutes, then taste; if the potatoes are hard, bake for another 5-7 minutes. 1. Wash the potatoes and cut them into slices or slices of the same size or weight.

Circles or slices in a pot

In the oven
1. Wash the potatoes and cut them into slices or slices of the same size or weight.
2. Place the potatoes in a bowl, season and salt, pour over the oil and stir.
3. Place the potatoes in pots and pour a quarter glass of water into each pot.
4. Preheat the oven to 200 degrees, place the pots on a medium level, bake the potatoes for 45-55 minutes.

Whole in foil

In the oven
1. Wash small young potatoes, scrape them well with a knife, grease with oil, salt, and wrap each potato in foil.
2. Make punctures in each potato with a fork for better baking.
3. Place the potatoes in foil on a baking sheet.
4. Preheat the oven to 180 degrees.
5. Bake potatoes for 1 hour.
In a slow cooker
1. Scrape or peel the potatoes, chop them, grease them with oil.
2. Place the potatoes in the multicooker so that the level of potatoes fills only 2/3 of the bowl capacity.
3. Close the multicooker with a lid and bake the potatoes on the “Baking” mode for 20 minutes.
4. Open the lid, move the potatoes from the center to the edges and vice versa, bake for another 20 minutes.
In a convection oven
1. Wash the potatoes, scrape them, pierce them, and wrap each potato in foil.
2. Preheat the air fryer to 250 degrees.
3. Place the potatoes in foil on the high rack of the air fryer.
4. Bake potatoes in foil in an air fryer for 30 minutes at medium air speed.

Boiled in its jacket, baked on the grill

1. Scrape young potatoes (preferably oval-shaped) from the ground, cut out the eyes; leave the uniform.
2. Place the potatoes in a saucepan, add water and place on the stove.
3. Cook after boiling for 20-25 minutes depending on the size.
4. Pour boiled potatoes with cold water and cool slightly.
5. Cut each potato into slices (like country-style potatoes), place in a bowl, sprinkle with salt and pepper, and grease with butter.
6. Leave the potatoes for half an hour so that the oil and salt are absorbed.
7. Preheat the oven to 150 degrees.
8. Place the potatoes on a wire rack, place the rack in the oven and bake for 15-20 minutes until golden brown. When bitten, the jacket should become crispy, and the potatoes should remain soft.

Semi-cooked in foil

1. Wash and peel the potatoes.
2. Place whole potatoes in a saucepan with cold salted water, bring to a boil, cook for 10 minutes.
3. Drain the water and cool the potatoes.
4. Preheat the oven to 200 degrees.
5. Coat each potato with oil mixed with salt, herbs and spices, and wrap tightly with foil in 2 layers.
6. Place the potatoes in foil on a baking sheet with the foil facing up, and bake for 20 minutes.

We bake deliciously

To prepare salted potatoes, peeled or in their uniforms, you can use a syringe to inject a concentrated saline solution into the potatoes. For 1 kilogram of potatoes you will need a quarter glass of water and 2 level teaspoons of salt. Inject the saline solution with a syringe a little at a time into each potato in several places.
To rid the potatoes from starch, you need to fill the peeled and chopped potatoes with cold salted water and leave covered in the refrigerator for 1 hour.
Choose For baking, whole potatoes need to be approximately the same size; for baking in slices or circles, cut the potatoes into slices or circles of the same size.
Bake young potatoes 5-7 minutes faster, because... it contains more water.

Serve baked potatoes with butter, sprinkled with chopped garlic, chopped garlic, herbs.
When baking potatoes, you can mix with sauce- sour cream, ketchup or mayonnaise; For every 2 medium tubers you will need 1 heaped tablespoon of sauce.
Can be baked potatoes without oil, to do this, you need to bake the potatoes either in their skins, or in foil, or on an “onion bed” (lay the bottom of the baking sheet with onion rings so that the potatoes do not burn to the baking sheet), or simply on a wire rack, or in a baking bag.

With filling

To make stuffed potatoes, you need to cut the potatoes in half and cut out a little core from each half. Fill each half with filling and place the potato parts together. To prevent the filling from spilling out during baking, wrap the potatoes tightly in foil.
Fillings for potatoes baked in foil:
1) lard
2) bacon
3) brisket
4) mushrooms
5) grated cheese
6) minced meat
7) greens

Seasonings

The following spices are most suitable for baking potatoes: dill, green onions, basil, tarragon, marjoram, thyme, rosemary, coriander, sweet red pepper, curry mixture, hops-suneli, cumin. Stores also sell a special “potato seasoning.” You can also use “universal” seasoning.

During Lent, we often come up with new dishes for a varied and tasty diet. But sometimes the same product can be prepared in different ways to get new taste sensations. For example, potatoes can be prepared in so many different ways that the taste of the dishes will be different. For me, potatoes baked whole in foil in the oven are the most delicious when compared to boiled or fried potatoes. And what’s more convenient: you don’t have to mess with it, wrap it in foil and put it in the oven, and you take it out ready-made. These potatoes are perfect for a Lenten table, if you do not use butter.

So, in order to bake whole potatoes in the oven in foil, we will take the potatoes themselves and quite a bit more, namely salt, vegetable oil and foil, in which we will bake them.

Since we are baking the potatoes whole, we rinse them well in water.

Then dry on a towel.

Place the potatoes in a bowl and grease them well with vegetable oil. Since we will be baking potatoes, it is better to take refined oil, which can be heat treated.

Now salt the potatoes well.

Place each potato tuber on a sheet of foil. If you plan to later put any filling into the finished potatoes, then for convenience we will make a small cut crosswise with a knife.

Wrap the potatoes tightly in foil and place in a baking dish. That's all the simple preparation, now all you have to do is wait for it to be ready. Bake the whole potatoes in foil in the oven at 180 degrees for about 40 minutes.

We check readiness very simply: take out a potato, carefully open the foil so as not to get burned by the steam, and pierce it with a knife. If the potatoes are soft, they are ready.

If you plan to put filling in it, then open the peel along the cut you made before baking. We scrape out the pulp a little, season it with olive oil, and if you are not fasting, you can use butter, then add any filling. I made it with herring - perhaps the most classic combination. You can decorate with dill sprigs.

Serve with any vegetable salad.

Wash the potatoes thoroughly. Brush each potato with vegetable oil. Wrap in foil and bake on the grill or in the coals until done. Cut the foil and unwrap the potatoes. You don't have to remove the foil completely.

Cut each potato crosswise, press lightly to open the potatoes, and make a well in the center for the filling.

Prepare shrimp filling. Sprinkle shrimp with lemon juice. Peel and chop the garlic. Melt the butter in a frying pan and fry the flour in it, stirring constantly, until golden brown. Add shrimp and garlic, salt and pepper.

Gradually pour in the cream, stir thoroughly and bring to a boil. Reduce heat and simmer for 3 minutes. Wash the dill, dry and chop. Remove from heat, add dill, stir.

Prepare the filling from fresh vegetables. Wash vegetables and herbs, dry and chop finely. Place in a bowl, add salt and pepper to taste. Add yogurt and stir.

Prepare cauliflower and bacon filling. Wash the cabbage, separate into small florets and boil in boiling salted water for 5 minutes. Cut the bacon into small pieces. Wash the pepper, remove the core, cut into cubes. Wash and chop the onion.

Fry bacon in a preheated frying pan for 3 minutes. Add pepper and cook for 3 minutes. Add cabbage and onion, fry, stirring, 3 minutes. Add mustard and sour cream, salt and pepper, mix. Boil for 4–5 minutes.

Prepare mushroom filling. Wash mushrooms and herbs and dry. Cut the champignons into slices, chop the parsley. Peel and chop the garlic. Heat vegetable oil in a frying pan, fry mushrooms and garlic in it for 5 minutes. Add herbs, sour cream, salt and pepper. Sprinkle with grated cheese, stir and simmer for 4 minutes.

Prepare broccoli soufflé. Wash broccoli and celery, boil in boiling salted water for 5 minutes. Drain in a colander and puree. Add sour cream and grated cheese. Wash the onion, dry and finely chop. Salt and pepper the puree. Add onion and mix thoroughly.