Potatoes baked in skins are always delicious. And if you cut the potatoes into slices, season with garlic, paprika, turmeric, black pepper, and vegetable oil, then bake in the sleeve, then it is twice delicious and beautiful! The potato wedges are saturated with the aroma and taste of spices and are tender on the inside, with a thin crispy crust on the outside. Try it!
Prepare the foods on the list. Wash the potatoes thoroughly without peeling them. During the cooking process, you will need a baking sleeve and parchment paper. Turn on the oven to heat up to 200-220 degrees.
Cut the potatoes into wedges (cut into 6-8 pieces or 4 pieces if the potatoes are small) and place in a bowl.
Peel the garlic and pass through a press. Add chopped garlic, salt, ground pepper, paprika, turmeric and vegetable oil to the potatoes. Stir well so that each potato wedge is covered in oil and seasoning. (You can combine potatoes with seasoning right in the sleeve – you will have to wash less dishes.)
Line a baking sheet with parchment paper. Cut a piece of the baking sleeve about the same size as the baking sheet (mine is 35×33 cm). This will allow the potatoes to be spread thinner so that they cook evenly and brown at the end of cooking. Tie a sleeve on one side, place on a baking sheet and place prepared potatoes in the sleeve.
Tie the other side of the sleeve tightly. Distribute the potatoes in the sleeve in an even layer and send them to an oven preheated to 200-220 degrees for 30-40 minutes (be guided by your oven).
Then remove the baking sheet from the oven. Carefully cut the bag on top and send the potatoes back to the oven and bake for another 5-7 minutes, until golden brown.
Rustic potatoes baked in the sleeve are ready. Decorate a plate with lettuce and layout the potato slices.
Sprinkle a pinch of chopped herbs over the potatoes, if desired and serve.
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