The main purpose of boiling potatoes before baking them is to cook the surface layer of the potatoes so that more starch is broken down and a crispy shell can be formed when baking, and it is not necessary for the inside of the potatoes to be fully cooked as well, because they will have to go through the baking heating process later.
So, when baking potatoes, wait until the pot comes to a boil before pouring in the potatoes to cook, and then fish out the potatoes when the top layer is cooked through. If you're used to seasoning the potatoes while they're boiling, season them with salt at a rate of 14 grams of salt per liter of water.
Ingredients
Main ingredient: 500 grams of baby potatoes
Supplementary ingredients: Dahi Dahi barbecue sauce, salt, chili powder, cumin, salad oil
Sauce baked potatoes Steps
1
Soak and wash the baby potatoes.
2
No need to peel them and steam them in a steamer until they are 8 minutes old.
3
Let it cool down a bit, peel it and cut it in half.
4
Fry the potatoes in a pan with less oil until done.
5
The surface of the potatoes is wrinkled.
6
Put out the potatoes and put them on a piece of paper to absorb the oil.
7
Then put the potatoes on bamboo skewers and put them on a baking sheet.
8
Take a small bowl and pour in Tahitian barbecue sauce.
9
Add some salad oil and mix well.
10
Brush the barbecue sauce over the potatoes and brush well.
11
Preheat the oven at 190 degrees and bake on a baking sheet for 15 minutes.
12
Mix the chili powder with the cumin powder and salt and set aside.
13
Take out the baked potatoes and sprinkle them with the seasoning mix and serve.
Tips
The small potatoes should be boiled until they are cooked to 8 minutes, and then sauteed until they are cooked a bit.
The final seasoning mix can be adjusted according to your taste.
From Food World? Red Bean Kitchen? s work