Total: 1 h 10 min Diners: 4

It is the most consumed vegetable in Spain and probably the most versatile, with a good hit of oven and the necessary pre-cooking, you can get some scandalous baked Potatoes … slightly crushed, yes, but tender inside and crispy on the outside, also seasoned to taste of each. Although in this recipe they are integrated as if they were a main dish – a modernized version of a fried egg, for example – these baked potatoes are perfect for brunch or as a side dish, with the only condition that they are best when freshly cooked. If you want to enjoy crispy potatoes without being tempted by the classic french fries, this is your best option. They are also perfect to be included in fun salads that take us out of the monotony.

On the other hand, it is not the fastest preparation because it involves a previous cooking and then a fairly long baking so it is best to use medium/small potatoes so that the times do not lengthen too much, although you could make the recipe with any size. In addition to Olive Oil, they can be made with a little butter although it makes them more caloric and, of course, the seasonings are to the taste of each one having an infinite number of herbs and spices possible to give the personal touch.

And as a final addition? How about some homemade sauce? Yes, it is a fantastic option such as using a romesco sauce, a pesto sauce, a yogurt sauce similar to that of kebabs, tuna sauce as if it were a vitello tonnato or a Caesar sauce.

Nutritional composition of potatoes

According to the Spanish Nutrition Foundation “In the composition of the potato it is worth noting the carbohydrate content, mostly in the form of starch and a small proportion as glucose, fructose and sucrose; Being one of the Vegetable Recipes with the highest starch content explains its caloric intake (88 kcal/100 g of potatoes). Fiber is present in discrete quantities.

It is a source of vitamin C, although a considerable part of it may be lost during the cooking process. To preserve its content, it is advisable to steam or bake them (wrapped in aluminum foil). The amount of vitamin C contained in a medium-sized raw potato is equivalent to 46% of the recommended intake for men and women aged 20 to 39 years with moderate physical activity. Other intakes, such as vitamin B6, cover 21% of the recommended intakes for this population group.

The potato provides minerals such as potassium. This contributes to the normal functioning of the nervous system and muscles.

The potato also provides carotenoids, being violaxanthin, anteraxanthin, lutein, the most abundant, while neoxanthin, beta-cryptoxanthin, zeaxanthin and b-carotenes are found in smaller amounts.”

How to make crispy baked potatoes with poached egg

7 photos

.Crispy roasted potatoes with poached egg, guaranteed easy success

Clara Villalón

Ingredients

. Medium potatoes, 4 u Free range eggs, 4 u Vinegar, 3 tablespoons Extra virgin olive oil, 3 tablespoons Black pepper, c/s Salt, c/s Thyme, c/s Garlic salt, c/s

Step 1

Step 1

The first thing we will do is cook the potatoes, previously well washed to remove traces of grit or soil, in plenty of boiling water with salt and two tablespoons of vinegar. Leave over medium heat for about 20 minutes or until they are tender when pierced, but be careful not to snatch and start to open the skin. Strain and let them cool for 5 minutes to make them manageable.

Step 2

Preheat the oven to 220ºC and cover a baking tray with aluminum foil or baking paper, add a little olive oil and with the help of a fork or a spatula crush the potatoes against the tray, making them break and leaving them about 1.5cm thick.

Step 3

Add a good drizzle of olive oil on top and season with salt, black pepper, thyme and garlic salt, although here the possibilities are endless.

Step 4

Bake for about 40 minutes or until the potatoes are nicely browned and crispy on the outside, slightly honeyed on the inside.

Step 5

Meanwhile poach the eggs one by one in a ladle with water and a tablespoon of vinegar, when it comes to a gentle boil make a spiral in the water and introduce the egg. Help yourself with a spoon or skimmer to shape it and make it as “tight” as possible, it will take about a minute.

Step 6

Serve the potatoes just out of the oven with the eggs and, if desired, some sauce or a bed of greens.