German-style baked potatoes
Votes: 19
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
German-style baked potatoes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium or large potatoes
- 1/4 cup apple cider vinegar
- 1 tbsp. l. olive oil
- 4 slices smoked bacon, chopped
- 1 tbsp. granulated sugar
- Salt and ground black pepper
- 1/4 cup finely chopped fresh parsley
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Recipes with similar ingredients: potato, bacon, apple cider vinegar, parsley
Cooking the dish according to the recipe:
- Preheat oven to 260°C.
In a large saucepan over medium heat, pre-boil the potatoes for 4 minutes, or prick them with a fork and microwave for 6 minutes. When the potatoes are done, cut each potato into 8 wedges and sprinkle with vinegar. - Heat olive oil in a large skillet over medium-high heat. Add the bacon and cook until crisp. Use a slotted spoon to drain on paper towels.
Toss the potatoes with the remaining bacon fat and season with sugar, salt, and pepper. Place on a baking sheet and bake in a preheated oven until golden brown and crisp, about 20 minutes. Transfer the potatoes to a serving bowl and toss with the parsley and fried bacon.
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