The ideal baked potato should be crispy on the outside and soft on the inside. But often during cooking the vegetable falls apart or burns. There are many reasons for this phenomenon.

The editors of FoodOboz will tell you about the most common mistakes that are made when baking potatoes. Also about whether you should use foil for this dish.

Baking Wet Potatoes.

After peeling, the potatoes should be rinsed well. But it should not be cooked immediately. To ensure that the vegetable after baking remains intact and has a crispy crust, it must be dried well.

Using foil

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Many housewives choose this material for cooking potatoes. But in this case, the potatoes will not bake, but simply stew. The vegetable will become soft, and there will be no crispy crust.

Adding spices at the beginning of cooking

The potato pieces should not be coated in spices and oil. These components should be added at the end of cooking. Take out the form with potatoes, pour vegetable oil and salt, and put in the oven for another 10 minutes.

Temperature is too high

Potatoes bake evenly only at low temperatures. Optimal conditions are no higher than 150 degrees and cooking for 90 minutes. If you make the temperature high - the vegetable will burn.

Baking without a rack

The grid helps the vegetable to bake evenly. The air warms the potatoes on all sides. But there should be space between the slices.

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Slicing chilled potatoes

If you bake the potatoes whole - you need to slice them immediately after cooking. And if it is slices - you need to make small punctures on them and cover the vegetable with a towel.

Also on OBOZREVATEL you can read the recipes:

• Potatoes with milk sauce in the oven
• Potato dumplings with mushrooms
• Potato ravioli with mushrooms