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Do not partially cook: an expert reveals the secret to making perfect potatoes in the oven

Everyone has their own method of making potatoes in the oven, but the cookbook author decided to offer her own surprising way and managed to break some myths

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• Potatoes

• Oven

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Sunday, October 10, 2021, 11:48 p.m.

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Method for making crispy potatoes in the oven (TIKTOK)

In the video - Chef revealed a secret and surprising ingredient for perfect potatoes in 20 minutes in the oven

For years, experts have been debating what is the best way to make baked potatoes.

Many hold firm opinions on the subject, and each claims his own has the winning recipe.

Everyone has their own methods and their tricks, with some even saying that frozen potatoes should be put in the oven so there is no shame in any method.

But everyone agrees on one thing - the potatoes should be crispy on the outside and soft on the inside - and it is usually recommended to cook the potatoes partially before putting them in the oven.

The argument is that the potatoes should be partially cooked for about ten minutes before grilling or even brewed.

The partial cooking should soften them a bit and allow the potato edges to roughen and apple - which will result in a more correct roasting level later on.

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Sanity reveals their secret ingredient for making perfect potatoes in the oven

To the full article

But a cooking expert recently revealed her secret in a conversation with the Daily Star and he refutes this claim.

Cookbook company Rebecca Wilson, which has more than 480,000 followers on Instagram, claims that you should not partially cook the potatoes before baking them in the oven.

She claims that roasting can be used with goose fat, canola oil or olive oil, but she says the big mistake people make is to cook them only partially or brew them.

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A post shared by Rebecca Wilson (@rebeccawilsonfood)

So what should be done?

Wilson said: "When you cook potatoes, you have to boil them completely until they are quite cooked. This is what will give them the soft texture."

This is an addition of a few minutes on the fire, but she claims it makes a substantial difference in the blessings of the final product.

After removing them from the gas, one should dry the potatoes well and let them sit so that the moisture evaporates, and then shake them to get crispiness at the edges.

In the last step, pour the oil you want on the potatoes and put them in the oven on a high heat, and do not forget to turn them a few times.

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