Baked potatoes

One day, my sister called to tell me she was coming over with the kids, completely unannounced, around lunchtime. I didn't have time for any elaborate culinary plans, and anyway, when there's a lot of noise in the house with kids, I don't dive into complicated recipes with three thousand steps. I opened the fridge, and honestly, I didn't have much—just a couple of carrots, some forgotten onions in a corner, garlic, and a bag of potatoes. That was it. So, I made this oven-baked potato recipe that I've been improving with each attempt, sometimes adding more paprika, sometimes turmeric because I saw online that it looks good, and sometimes using the dried rosemary from my mom, which had been hanging to dry in the pantry. The first time I added too little water, and the potatoes stuck a bit, but now I've learned how much to put in and to keep an eye on them. It's the kind of dish that works as both a main course and a side dish, depending on how hungry you are that day. There's nothing fancy about it, but I swear it turns out so tasty that everyone asks for seconds, including the little ones, who normally run away from vegetables like they're the boogeyman.

To give you a quick idea: with these quantities, you'll have enough food for about 6 hungry people (or 8 if you add a roast on the side). You need about 20 minutes to chop and mix everything, then around 45 minutes in the oven at 180 degrees, with a few breaks to check if more water is needed. So, let's say roundly, including washing the dishes, you won't go over an hour and a bit. The level of difficulty? Anyone can do it, especially if you’re not picky about cutting the vegetables to the millimeter.

Why do I turn to this recipe so often? It's the perfect emergency meal when you don't want to stress but still want something satisfying. You don't dirty too many dishes, and if you're busy, you can just throw everything in the oven and take care of other things while it cooks. Plus, it smells like "real" food throughout the house, and you don't have to explain to anyone what you made because everyone recognizes that aroma. And I don't know how it is for you, but in my house, I've never seen anyone leave food on their plate. It goes great with any type of meat or even on its own with a salad. And it’s the kind of recipe where you can toss in any sad vegetable hanging around in your fridge. Additionally, if you have guests, it's easy to scale the quantities up or down without any hassle.

For a good batch of oven-baked potatoes (the way I make them and don’t often stray from), you need the following:

2 kg of potatoes (preferably the kind for boiling/baking, not the starchy ones that crumble; I pick them by eye, but honestly, I don’t mind if there’s a softer piece left in the tray)

2 medium-sized carrots (they add sweetness and a bit of color)

2 large onions (they add flavor; I like yellow onions, but any kind works)

100 ml of oil (I use sunflower oil, but olive oil works too, just not the bitter kind)

1 tablespoon of Delikat or another vegetable seasoning (let’s not blame anyone; everyone uses what they like; if you don’t want Delikat, salt and herbs are enough)

1 tablespoon of sweet paprika (for flavor and color; if you want it spicy, you can add hot paprika, but not too much)

Salt and pepper to taste (I’m stingy with salt at first, adding more along the way)

4 tablespoons of thick tomato paste (to bind everything together and create a nice sauce; I don’t use tomato puree, it’s too acidic)

2 tablespoons of turmeric powder (not mandatory, but it gives a nice color and is supposedly healthy)

1 tablespoon of dried thyme (fresh works too, if you’re lucky to find it)

1 tablespoon of rosemary (I rub it a bit in my palms first to release the aroma)

1 cup of water, about 100 ml, at the beginning (I’ll add more if needed)

5-6 cloves of garlic (I never put too much; if you don’t feel like peeling, at least two or three are a must)

The first step is simple, even though I don’t like this part at all: I peel the potatoes, carrots, and onions. I wash them well, then cut the potatoes into quarters, making them bite-sized, not too small, or they’ll turn to mush. I cut the carrots and onions into smaller pieces, about the size of a thumb. I don’t measure them precisely; it’s not a cake that needs perfection.

In a large pot, I toss all the chopped vegetables together. I add the oil, salt, pepper, paprika, Delikat (if you want it less salty, you can skip it or use less), thyme, and rosemary. I’ve even added a bay leaf sometimes. I like to mix everything by hand because that way I can feel if anything else needs to be added, but you can use a big spoon if you don’t want to get your hands dirty.

Separately, in a small bowl, I mix the tomato paste with the turmeric and 2-3 tablespoons of water to make a kind of paste. I don’t know why, but if I mix the tomato paste directly with the vegetables, it doesn’t stick to everything; with this colored paste, it seems to coat all the pieces nicely. Pour the paste over the potatoes and mix everything well again to make it as uniform as possible.

After that, I pour all these wonderful ingredients into a large baking tray (the one from the stove is perfect). I level it a bit with a spoon, but I don’t press too hard so the potatoes don’t get squished. I pour water around the edges of the tray, so I don’t wash away the flavors. I don’t add all the water at once because I never know how moist the potatoes will be. If you have a non-stick tray or one lined with paper, it won’t stick, but it’s not a tragedy if something caramelizes on the bottom; I think it adds good flavor.

I put the tray in the preheated oven at 180 degrees. For the first 35 minutes, I don’t touch them; I just peek through the window to see if they start to color. After half an hour, I gently turn the potatoes with a spatula so they don’t burn on top and cook evenly. If I see all the water has evaporated, I add a little more to prevent them from drying out or sticking badly.

While the potatoes are browning, I take care of the garlic. I peel it and crush it well with the flat side of the knife, then mix it with two tablespoons of water (this way, the sharpness is reduced, and the flavor distributes better). When the potatoes are almost done (meaning you can easily pierce them with a fork, but they’re not completely falling apart), I pour the garlic mixture over them and put the tray back in the oven for another 10 minutes. This is the step that changes everything; I don’t know why, but if you add the garlic at the beginning, it burns and loses its flavor.

When they’re done, I take them out and let them rest for about 5-10 minutes because otherwise, you’ll burn your tongue and won’t taste anything. They don’t seem hard to make, but you should know it’s important not to dry them out too much, especially if you have an older oven or one without ventilation.

Useful tips (don’t skip them):

1. Don’t add too much water at the beginning, or you’ll end up with potato soup, not baked potatoes. It’s better to add a little at a time if you see they’re drying out too quickly. Every oven is different; it’s a bit of a lottery.

2. If you have new potatoes, shorten the baking time and keep an eye on them because they’re more tender and can turn to mush.

3. Smoked paprika adds a nice touch, but don’t use too much; it can make it bitter.

4. Don’t add the garlic at the beginning. Seriously, it turns bitter and doesn’t taste good.

5. If you want a lighter version, you can reduce the oil by half or even replace it with a bit of vegetable stock.

Substitutions and adaptations:

If you don’t have turmeric, it’s fine, but if you do, use it; it gives a lovely yellow color. Similarly, you can replace the tomato paste with tomato sauce or crushed tomatoes. If you don’t want Delikat or vegetable seasoning (I know many avoid additives), increase the salt a bit and add a mix of dried herbs (basil, oregano). For a gluten-free version, make sure the tomato paste and seasonings don’t contain gluten (I’ve had issues with some paprika that had gluten traces).

Variations:

Sometimes, I throw in other vegetables that I have left over: zucchini, parsnips, bell peppers, even a few slices of beetroot (but not too many, as it changes the flavor). You can also toss in some black olives for a bit of salt and a different flavor. Or, if you want to turn it into a complete meal, you can add some smoked sausages or bacon, cut thinly, right on top, and leave them in the oven for another 10 minutes. I do this when I crave something "hearty."

Serving ideas:

These potatoes go well with any type of meat—roasted chicken, pork, or even baked fish. If you’re making them for Lent, a cabbage or pickle salad is all you need. I’ve also combined them with a roasted pepper salad or even a yogurt-garlic sauce, and it surprisingly worked well. For meals with more guests, I put the tray directly on the table, and everyone serves themselves as they like since there are no fusses about portioning.

Frequently asked questions (seriously, I’ve been asked):

How long do they need to stay in the oven?

It depends on the potatoes and the oven, but generally between 45 and 55 minutes. If you have larger pieces, leave them a bit longer. The important thing is for them to be tender when pierced with a fork but not mushy.

Can I add other vegetables?

Absolutely. Zucchini, parsnips, bell peppers, even broccoli works well if you don’t leave it too long so it doesn’t get mushy. Just be careful with those that release a lot of water (like zucchini), so adjust the liquid accordingly.

What can I do if everything sticks to the tray?

Either you didn’t add enough water, or your tray isn’t truly non-stick. Try lining it with parchment paper next time or greasing it well. It’s okay if they caramelize on the bottom, just make sure they don’t burn completely.

The garlic is too strong; what can I do?

Reduce the amount or put it whole, just crushed, and remove it at the end to leave just the aroma. If you don’t like it at all, you can skip it, although it won’t taste the same.

Can they be made without oil?

Yes, but the taste changes a bit. You can use a tablespoon or two of vegetable broth or even water, but then you’ll need to stir halfway through to prevent them from drying out too much.

Approximate nutritional values:

If we calculate based on the above recipe, for a reasonable portion (about 300-350g), you’re looking at approximately 240-270 calories, depending on how much oil you use and how much tomato paste has sugar. Protein around 4-5g, fats 6-8g (if you reduce the oil, it decreases), carbohydrates somewhere around 45g/portion. It has good fiber from the potatoes and carrots; it’s not heavy on the stomach, but still, it’s not a completely diet meal if you use all the oil and eat half the tray. However, for a normal meal or as a side dish, it’s perfectly fine, especially if you don’t overdo it with bread or other starchy foods throughout the day. Gluten-free, lactose-free, and nothing suspicious if you use simple spices. If you want to reduce calories further, use less oil and increase the amount of non-starchy vegetables (bell peppers, broccoli, zucchini).

How to store and reheat:

If you have leftover potatoes, put them in a container with a lid and keep them in the fridge; they last about 2-3 days without any issues. For reheating, the best method is in the oven or in a pan with a tablespoon of water to prevent them from drying out. In the microwave, they can harden or turn mushy, depending on the potatoes. In any case, if you reheat them in a pan, you can add a splash of oil or even a bit of tomato paste if all the sauce has evaporated. I don’t recommend freezing them, as the texture changes, and it’s not the same when you take them out.

This is how I always make these oven-baked potatoes: simple, worry-free, with that aroma that fills the house and some improvisations based on what I have on hand. They’re not for special occasions, but they save many lunches, especially when unannounced guests show up, and you want it to seem like you put in more effort than you actually did.

We clean and wash the potatoes, then cut them into quarters. We do the same with the carrots and onions, but we cut them into small cubes. In a pot, we place the potatoes, oil, seasoning, salt, pepper to taste, paprika, thyme, and rosemary. Separately, in a bowl with the broth, we incorporate the turmeric powder. The resulting paste will be added to the potatoes. We sauté this mixture a little, then pour all the ingredients into a baking dish, pour water around the edges of the dish, and bake for about 45 minutes at a temperature of 180 degrees. We crush the garlic and add 2 tablespoons of water, then when the potatoes are almost done, we add the garlic and bake for another ten minutes. Enjoy your meal! If needed, we can add more water. They are served warm.

 Ingredients: 2 kg potatoes 2 carrots 2 onions 100 ml oil 1 tablespoon delicacy 1 tablespoon paprika salt, pepper, to taste 4 tablespoons broth 2 tablespoons turmeric powder 1 tablespoon thyme 1 tablespoon rosemary 1 cup of water (100 ml) 5-6 cloves of garlic

 Tags:  baked potatoes