Grilled potatoes are an ideal side dish for many dishes. However, it is also good as a main dish, if accompanied by salads or stuffed with various products. One of the leading combinations, beloved by many, is a potato with a spicy classic Parmesan cheese.
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You will need
-
- 3 medium reddish brown potato tubers
- 3 tablespoons parmesan cheese
- 2 teaspoons of vegetable oil
- 1/4 teaspoon sea salt
Instruction manual
1
Rinse the tubers with a soft brush. Choose to bake in their uniforms a potato with a neat thick skin, not young, but not stale, without visible flaws, even and hard.
2
There are several methods for salting potato tubers before baking. One of them consists in pre-soaking the potatoes for 2 to 8 hours in a salt solution prepared at the rate of 1 part of coarse salt in 8 parts of water. The second, more popular, consists in rubbing the skin of the tuber with sea salt, as in massage. It is most convenient to do this by sprinkling salt in a wide shallow bowl and rolling potatoes in it in turn. To salt adhered to the potato, it is pre-coated with vegetable oil.
3
Some chefs advise you to pierce the tubers before baking, so that steam comes out of them and they do not crack on the grill. But the most respected cooks object that the most preferred structure is when the tuber is tender and “fluffy” inside with a perfect crisp, only learns if you quickly cut the whole potato immediately after baking.
4
To prevent potatoes from sticking to the grill, pre-grease it with vegetable oil. Preheat the grill to medium temperature. Lay the tubers so far apart that hot air can circulate freely around them. Bake potatoes for 50-60 minutes, until crisp. You can grease the potatoes with melted butter or pork fat every 15 minutes to make it brown, but then the skin will not be as crispy as part of the salt is washed off. Ready potatoes are easily squeezed by fingers. Put a silicone protective glove on your hand and press the tubers so that the peel bursts.
5
Put 1 tablespoon of grated parmesan inside each tuber and return the potatoes to the grill. Keep it there for about 2-3 minutes until the cheese begins to melt. You can add some butter and fresh chopped herbs at the same time as the cheese. Serve the potatoes hot.