Always perfectly crispy: A recipe for the most delicious baked potatoes

Photo: Pexels/ Markus Winkler

Baked potatoes are one of the favorite side dishes. It goes well with all meat dishes and goes well with seasonal salads. However, many have a problem with the preparation because they stick during baking and are not crispy enough. To prevent this from happening to you, try this recipe:


- 1 kg of potatoes
- 2 tablespoons of corn flour
- 100 ml of oil
- salt
– spices (optional)


Peel the potatoes, cut them into quarters and boil them briefly in slightly salted water. Then transfer them to a strainer, cool a little and sprinkle them with corn flour. Shake the colander to coat the potatoes with flour as much as possible on all sides.
Turn on the oven at 220 degrees Celsius, grease the pan in which you will bake the potatoes, then put it in the oven. Just when the oil is hot, remove the tray from the oven, put the potatoes in and put them back in the oven to brown, but reduce the temperature
at 200 degrees Celsius.

If you want spices, add them as soon as you transfer the potatoes to the hot pan. If you put potatoes in a pan with cold oil, they will stick during baking and fall apart when you take them out. A hot pan with hot oil ensures that the potatoes will not stick to the pan during baking.

After about twenty minutes, the potatoes should be baked, golden and crispy. Serve while still warm.

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