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Baked Potatoes with Oyster Mushrooms
Instructions
Chop the onion into small 5 mm cubes. Onion cut too large will give harsh pieces in the finished dish, while very finely chopped onion will dissolve without a trace. A medium size gives the right balance of flavour and texture.
Slice the washed oyster mushrooms into large pieces of 2–3 cm. Fry the onion with the mushrooms for 5–7 minutes until golden, with a spoonful of vegetable oil over high heat. Frying is an essential step: without it the oyster mushrooms will release water and all the potatoes will float in mushroom stock.
Thoroughly peel the potatoes and cut them into large wedges of 3–4 cm. Dry them well with paper towels – wet potatoes will not give a golden crust, because the water has to evaporate first. Dry potatoes caramelise straight away with the oil and spices.
Add the dried vegetables to the potatoes – pepper, tomatoes, leek. Dried vegetables give a concentrated aroma and do not release juice during baking. This is a favourite restaurant trick for oven dishes. You can use any you like, so feel free to experiment.
Add the spice mix and salt to taste. Mix the potatoes with the spices by hand – this way every wedge is coated in the fragrant mixture. With a spatula it is impossible to achieve such an even distribution.
Drizzle the potato wedges generously with oil. I use unrefined corn oil – it gives a distinctive aroma. You can use extra-virgin olive oil, unrefined sunflower oil or avocado oil – each gives its own flavour accent. Refined oil will make the dish bland.
Add the fried oyster mushrooms with onion. Spread them evenly over the surface of the potatoes – this way the mushrooms warm through and share their aroma with all the wedges.
Add low-fat sour cream, 15–20% – it gives a creamy note without weighing the dish down. Mix all the components together and place the potatoes in a baking dish. Bake for 40–45 minutes at 200 °C until soft and lightly golden.
Arrange the potato wedges on a serving dish. Sprinkle with fresh herbs – dill, parsley or spring onion. Fresh herbs give a bright contrast to the baked potatoes.
Tips
- 1
Use a clay or ceramic baking dish – it heats evenly and holds the heat for a long time, like a Russian oven.
- 2
Be sure to dry the potatoes with paper towels before baking – this way the crust comes out golden and crisp rather than limp and watery.
- 3
The mushrooms can be fried in advance or added raw – fried ones give a deeper flavour. Country-style potatoes are made on a similar principle.
- 4
Serve with a vegetable salad, meat dishes or simply with lightly salted cucumbers – baked potatoes are versatile.
FAQ
Which potatoes are best for baking? +
Varieties with a low starch content are suitable – Red Scarlet, Agata, Ryabinushka, Nikulinsky. They hold their shape better and do not fall apart when baking. New potatoes can be baked in their skins – just wash them thoroughly with a brush first. Starchy varieties (Sineglazka, Lorch) are not suitable for this dish – they will turn to mush. Choose medium-sized tubers so that all the wedges are the same and bake evenly.
Can it be made without sour cream? +
Yes, replace the sour cream with heavy cream 33% (1 tbsp), or simply increase the amount of vegetable oil by one tablespoon. You can use thick natural yoghurt, homemade mayonnaise or plant-based cream for a lean version. Without dairy products the dish comes out drier but lower in calories – a matter of taste. Sour cream adds a creamy note and helps form a lovely crust.
How long should the potatoes bake? +
At 200 °C baking takes 40–45 minutes until the crust is golden and the potatoes are soft. Check for doneness with a fork or a toothpick: if it goes in easily, the dish is ready. At 180 °C it takes 50–55 minutes, at 220 °C – 35–40 minutes (but watch the crust, it burns quickly). If you want a more golden crust, switch on the grill or top heat for the last 5 minutes.
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