my most favorite Italian baked potato recipes

Who can resist a perfectly cooked golden brown soft in the centre crispy baked potato.

Who doesn't love a golden brown crispy potato on a Sunday afternoon with the family.

Potatoes are probably one of the most used household ingredients throughout the entire world in everyone's home or kitchen throughout the history of time itself. Do you know anyone who doesn't use potatoes in their home to cook with. It has so many different uses it's quite versatile and can take any shape or form you wish. You can cut it up in thin little strips and make chips with it or garnish. You can fry it with flour and make a nice crust with a soft centre. You can bake it in the oven with olive oil salt and black pepper and it will come out great. It all depends on what you prefer. You can make a salad with it using chives or parsley and rosemary. You can use it as a main dish, a salad, an entree or starter why limit yourselves with just one option.

Italian cooking is all about simplicity.

Let's start with the first and most oftenly used baked potato recipe

No. 1 - Roasted baked potatoes in a pan with olive oil, rosemary and garlic.

• Baby potatoes ( 3 handfuls )

• Garlic cloves ( 6 full size )

• Rosemary ( 2 branches )

• Parsley ( 1 handful )

• Extra virgin olive oil ( 1 1/4 cup )

• Eragano ( 3 large pinches )

• Fennel ( 2 large pinches )

• Salt and black pepper ( season well )

  
  

Now place the potatoes in the baking tray, cover well with olive oil and then season well with salt and black pepper with the eragano and fennel. Leave the rosemary on the branches and leave the garlic cloves full size. Place all of that into the baking tray together and now mix and massage well until all the potatoes are completely covered. ( Remember ) to wash all the ingredients beforehand. Before you place them in the tray. I know some of you forget to wash your ingredients at home. We are all humans even professional chefs makes these types of mistakes so don't stress. Non stressarti per questo.

Now once you place the tray in the oven bake for 40 to 50 minutes at 220 degrees celsius. Watch carefully until perfectly cooked and golden brown. Now that the potatoes are perfectly baked through check and see if you can squish it flat with a fork. If you can then they are done. Otherwise let it bake for a further 10 minutes.

Now cut up the parsley at the end when the potatoes come out of the oven into small manageable chunks and sprinkle over the potatoes and a dash of olive oil over the potatoes again. And now you can mix well and let that parsley and olive oil cover these delicious and yummy potatoes. Now it's time to enjoy. Bon Appetit

No. 2 - ( Potato Bake ) Baked potato slices with bacon and creamy pecorino romano sauce and rosemary.

• Large potatoes ( 2 1/2 handful )

• Rosemary ( 2 branches )4

• Garlic ( 6 full cloves )

• Red unions ( 1 full union )

• Parsley ( 1 handful )

• Salt and black pepper ( season well )

• Extra virgin olive oil ( 1/4 cup )

• Pecorino Romano ( finely grated )

• Cream ( 1 full cup )

• Baby tomatoes ( 1 handful )

• Bacon ( thin strips )

• Cumin ( Season gently )

• Mozzarella cheese ( Grated )

  
  

  Let's get started

First you want to wash all of your ingredients. Let's not forget that this time. Remove the skin of the potatoes and slice the potatoes lengthwise into discs of about 1 cm thick. Then chop up the red unions into thin strips after you peeled the union. Don't forget to cry a bit as it will help with the process. This will also allow you to take out some of your frustrations of what's been happening in your life. You cry in bulk, get it all out trust me. Now Take the bacon and slice the bacon into small little chunks and place it aside.

Take 1 rosemary branch and remove the leaves and cut those up into small little diced amazing aroma flavors of heaven. Then put that aside. Now remove the skin of the garlic leave them fully intact as we will place them into the pan just so. Then the cream, mix half a handful of pecorino romano into the cream and whisk well together. Next slice the baby tomatoes into half and put those aside as well.

Now let's place the ingredients into the baking tray

First lay down the sliced potatoes flat on the tray, then a layer of bacon on top with a dash of rosemary and red unions, sprinkle a bit of cumin then cover gently with a layer of cream that you mixed before. Now grate the mozzarella cheese to cover that first layer. Repeat this process the second time but instead replace the bacon now with the baby tomatoes. You want the baby tomatoes to surprise you when you bite into them. You can leave them uncut. Preferably cut half of them into halves and leave the rest full size. This way the juices of the tomatoes will pop in your mouth when you bite into them. Remember to cover with cream and then grate more mozzarella cheese on the second layer. Repeat the last layer on top. This time cover the top layer with grated mozzarella cheese evenly and then cover that layer with a finely grated pecorino romano cheese. Sprinkle a dash of oregano and black pepper. And just a dab of extra virgin olive oil. Now place in the oven for 45 to 55 minutes in the oven at 230 Degrees Celsius and wait until the cheese is perfectly baked to a golden brown bubbling crust. Now it's time to enjoy.

Enjoy these two recipes at home.

Stay tuned for the next segment and more delicious Italian home cooked meals

By Chef Lee