The most delicious baked potatoes halves with a crispy golden skin. This simple vegan recipe is irresistible to everyone.
Ingredients
- Small potatoes, 1 kg
- Salt and pepper
- Granulated garlic, 1/2 teaspoon
- Olive oil, 60 ml
- Sweet or smoked paprika, to taste
- Fresh parsley, a bunch
You will also need
- Aluminum foil
Preparation
Preheat the oven to 220°C (428°F).
Wash the potatoes and scrub them with the rough side of a sponge.
Cut the potatoes in half lengthwise and place them cut-side down in a suitably large and high baking dish or tray.
Pour 2 cups of water into the dish, cover tightly with aluminum foil, and bake in the preheated oven for 35 minutes.
Carefully remove the dish from the oven, peel back the foil, and pour out the water.
Increase the oven temperature to 250°C (482°F).
Remove the aluminum foil, flip the potatoes cut-side up, and arrange them back in the dish.
Season with salt, pepper, and granulated garlic, then drizzle with 4 teaspoons of olive oil.
Return to the oven and bake uncovered for 10 minutes.
Pour the remaining olive oil over the potatoes to cover the bottom of the dish, then flip the potatoes cut-side down. Bake uncovered for the remaining 10 minutes.
Remove from the oven and turn the potatoes cut-side up. You can transfer them to a serving plate or leave them in the dish.
Sprinkle the finished potatoes with paprika (sweet or smoked) and drizzle with parsley pesto (blended parsley leaves with olive oil and a tablespoon of warm water).
