#+ when poking them w a skewer or fork they fall away w little resistance and without leaving crumbs
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re: prev rb. baked!!! i said baked!!!
#simple resippy. buy small ones (fingerling or whatever you can find—if you are fancy or american the sack will say smth like#'ideal for gratin' 'perfect for gratin' etc.)#wash them very well. use a gentle wire sponge if particularly dirty. u know they are clean when the water runs clean. crest them#or simply poke 'em a bit w a fork. (this will prevent steam from building up inside them and ensure even cooking)#then. in a big light bowl. plop poatoes + sprinkle salt & herbs & sesame seeds & pepper if desired. spray w cooking oil.#i use olive. anything w a similar smoke point will do. shake the bowl until the herbs n such have evenly coated the potatoes.#on a tray lay down a baking sheet then plop the potatoes on it evenly distributing them.#bake for 30-35 minutes at abt 170 C. actual time will depend on ur oven and potato size etc#you should check them at the 25 min mark tonsee how theyre doing. they are done when the skin looks a bit papery#+ when poking them w a skewer or fork they fall away w little resistance and without leaving crumbs#enjoy them w cottage cheese or by themselves
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