- 3 medium reddish-brown tuber potatoes
- 3 tablespoons parmesan cheese
- 2 teaspoons vegetable oil
Tubers rinse with a soft brush. Choose potatoes with a neat thick skin, not young, but not reclining, without visible flaw, flat and firm.
There are several methods to salt potato tubers before baking. One is to pre-soak potatoes for 2 to 8 hours in a salt solution prepared at the rate of 1 part coarse salt per 8 parts water. The second, more popular, is to rub the skin of the tuber with sea salt, as in massage. It is most convenient to do this by spraying salt over a wide shallow bowl and rolling in it potatoes in turn. To let the salt stick to the potato, it is pre-coated with vegetable oil.
Some chefs advise piercing tubers before baking, so that steam comes out of them and those don’t crack on the grill. But the most respected cookers object that the most preferred structure is when the tuber is tender and ‘fluffy’ inside with the perfect crispy crust is learned only if you’re quick cut the finished whole potato right after baking.
To prevent the potato from burning to the grill grill grill grill, grease it with vegetable oil. Heat the grill to medium temperature. Lay out the tubers at such a distance apart so that hot air can circulate freely around them. Bake the potatoes for 50-60 minutes, until crispy crust. You can grease the potatoes every 15 minutes with melted butter or pork fat so it turns out to be blush, but then the skin won’t be as crisp as some of the salt is rescinded. Ready potatoes are easily sold with fingers. Put a silicone protective glove on your hand and press the tubers so that the peel bursts.
Put inside each tuber 1 tablespoon of grated Parmesan and return the potatoes to the grill. Keep it there for about 2-3 minutes until the cheese starts to melt. You can add some butter and fresh chopped herbs at the same time as the cheese. Serve potatoes hot.