Instructions:
Prepare the potatoes:
Preheat the horn to 400°F (200°C).
Wash and peel the potatoes of your choice (you can remove the peel if you prefer a crispier texture). Cut the potatoes into cubes of the same size (approx. 2-3 cm) to ensure even cooking.
Sazonar: In a large bowl,
mix the potatoes with the olive oil, making sure they are well diced.
Add the minced garlic, romero (or herbs of your choice), pimentón, salt and pimienta. Remove well to make sure all the ingredients are evenly distributed.
Procedure:
Spread the potatoes on a horn strip or on a horn tube, making sure that they are only soaked at one end. This will allow you to cook them more evenly and crispy.
Place in the corner for 30 to 40 minutes, removing half the time to ensure even cooking. The potatoes should be golden brown and crispy on the outside and stored on the inside.
Optional: Add:
If you choose to do this, sprinkle the smoothed queso over the potatoes for the last 5-10 minutes of cooking. This will give you a delicious touch and a golden finish.
Decorating:
Once the potatoes are on the list, peel them and sprinkle them with freshly chopped skin if desired. It is not only a solid color, but also an extra of freshness and flavor.
Serve:
Serve the baked potatoes warm with your main course. They go perfectly with meat, fish or simply in sauce!
Extra tips:
Steaming: For even crunchier potatoes, boil them in salted water for 5-7 minutes before cooking. This helps to make the surface of the horn rougher.
Spices: Experiment with different spices such as curry, Italian herbs, or spiced garlic to vary the flavor.
Oil: For extra flavor, you can use coconut vinegar or water vinegar instead of olive oil.
Enjoy your delicious hot potatoes!
Prepare the potatoes:
Preheat the horn to 400°F (200°C).
Wash and peel the potatoes of your choice (you can remove the peel if you prefer a crispier texture). Cut the potatoes into cubes of the same size (approx. 2-3 cm) to ensure even cooking.
Sazonar: In a large bowl,
mix the potatoes with the olive oil, making sure they are well diced.
Add the minced garlic, romero (or herbs of your choice), pimentón, salt and pimienta. Remove well to make sure all the ingredients are evenly distributed.
Procedure:
Spread the potatoes on a horn strip or on a horn tube, making sure that they are only soaked at one end. This will allow you to cook them more evenly and crispy.
Place in the corner for 30 to 40 minutes, removing half the time to ensure even cooking. The potatoes should be golden brown and crispy on the outside and stored on the inside.
Optional: Add:
If you choose to do this, sprinkle the smoothed queso over the potatoes for the last 5-10 minutes of cooking. This will give you a delicious touch and a golden finish.
Decorating:
Once the potatoes are on the list, peel them and sprinkle them with freshly chopped skin if desired. It is not only a solid color, but also an extra of freshness and flavor.
Serve:
Serve the baked potatoes warm with your main course. They go perfectly with meat, fish or simply in sauce!
Extra tips:
Steaming: For even crunchier potatoes, boil them in salted water for 5-7 minutes before cooking. This helps to make the surface of the horn rougher.
Spices: Experiment with different spices such as curry, Italian herbs, or spiced garlic to vary the flavor.
Oil: For extra flavor, you can use coconut vinegar or water vinegar instead of olive oil.
Enjoy your delicious hot potatoes!
