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Uz fino pečenje trebali biste prirediti i jednako fin krumpir, a da biste bili sigurni da će vam taj omiljeni prilog ispasti bolje no ikad, držite se savjeta koje vam donosimo u nastavku i ispecite ga po receptu koji slijedi.

Najbolji ćete uspjeh postići s krumpirom žutog mesa, kao što je Yukon Gold, jer pečenjem postaje kremast, dok se korica lijepo zahrskavi. Krumpir je prije pečenja poželjno prokuhati, kako biste bili sigurni da će se potpuno ispeći i kako bi bolje primio okuse, a ako u vodu za kuhanje dodate malo sode bikarbone,  omogućit ćete mu da se bolje skuha i da mu površina postane hrapavija, zbog čega će nakon pečenja biti hrskavija. Ovaj korak nije obavezan, ali mnogi ga prepopručuju.

Trik koji biste svakako trebaliisprobati je pečenje uz dodatak masti, po mogućnosti pačje, ali odgovarat će i svinjska. Ne samo da će krumpir biti ukusniji, nego ćete na taj način spriječiti da se ulje, koje obično koristimo za pečenje krumpira, počne dimiti jer se tako stvara nepoželjan okus koji može nadvladati okus krumpira.

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Shutterstock
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Najbolja caka ovog načina pripreme vezana je uz prethodno zagrijavanje posude za pečenje. Na taj se način krumpir počne peći već pri samom dodiru s posudom za pečenje, zahvaljujući čemu odmah dobije finu koricu.

Ako vam se ne "tuku" s okusima pečenja, ovako pripremljenom krumpiru dodajte ružmarin i čršnjak. Češnjak možete dodati u komadu, tako da cijeloj glavici odrežete samo vrh, a možete koristiti i aromatizirano ulje ili pak pri samom krajun pečenja krumpire poškropiti mješavinom češnjaka i ružmarina. Jedino na opisane načine možete biti sigurni da vam začini neće zagorjeti i pokvariti okus krumpira.

Savršeno pečeni krumpir

Sastojci:

2 kg žutog krumpira
2 žlice soli plus još po potrebi
1/2 žličice sode bikarbone
60 ml pačje masti ili maslinovog ulja
¼ žličice svježe mljevenog crnog papra
1 cijela glavica češnjaka 
1 žlica sitno nasjeckanog svježeg ružmarina 
krupna morska sol

Priprema:

Ogulite krumpir i narežite ga na veće komade. Isperite ga pod hladnom vodom kako biste uklonili višak škroba pa ga stavite u veliki lonac, prelijhte hladnom vodom i dodajte 2 žlice soli i sodu bikarbonu pa sve stavite na jaku vatru. Pustite vodu da prokuha i kuhajte krumpire odvadesetak minuta (ovisit će o sorti ali i o veličini komada na koje ste ga narezali), odnosno dok ne počnu omekšavati, a rubovi im se počnu krzati. Ocijedite krumpire i ostavite da se potpuno osuše u cjedilu.

Za to vrijeme zagrijte pećnicu na 230 stupnjeva Celzija i u nju stavite posudu za pečenje. Zagrijanu posudu izvadite, u nju dodajte masnoću, a čim se masnoća otopi ubacite krumpire, začinite ih solju i paprom, dodajte cijelu glavvicu češnjaka kojoj ste odrezali vrh okrenutu preprezanoim stranom prema dolje pa sve ubacite u pećnicu.

Peite oko 50 do 60 minuta, a svakih 20 minuta izvadite i promiješajte. Gotovo je kad je krumpir hrskav i ima lijepu koricu.

Uklonite češnjak i istisnite pojedinačne češnjeve. U zdjeli pomiješajte pečeni češnjak, nasjeckani ružmarin i maslinovo ulje. Vilicom sve izgnječite, zatim smjesu dodajte u posudu za pečenje i pomiješajte s krumpirom da se obloži. Vratite posudu za pečenje u pećnicu i pecite još 5 minuta ili dok ružmarin ne zamiriše, a češnjak se lagano prepeče.

Kušajte krumpir za začin i po želji dodajte malo krupne soli.

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Uz fino pečenje trebali biste prirediti i jednako fin krumpir, a da biste bili sigurni da će vam taj omiljeni prilog ispasti bolje no ikad, držite se savjeta koje vam donosimo u nastavku i ispecite ga po receptu koji slijedi.

Najbolji ćete uspjeh postići s krumpirom žutog mesa, kao što je Yukon Gold, jer pečenjem postaje kremast, dok se korica lijepo zahrskavi. Krumpir je prije pečenja poželjno prokuhati, kako biste bili sigurni da će se potpuno ispeći i kako bi bolje primio okuse, a ako u vodu za kuhanje dodate malo sode bikarbone,  omogućit ćete mu da se bolje skuha i da mu površina postane hrapavija, zbog čega će nakon pečenja biti hrskavija. Ovaj korak nije obavezan, ali mnogi ga prepopručuju.

Trik koji biste svakako trebaliisprobati je pečenje uz dodatak masti, po mogućnosti pačje, ali odgovarat će i svinjska. Ne samo da će krumpir biti ukusniji, nego ćete na taj način spriječiti da se ulje, koje obično koristimo za pečenje krumpira, počne dimiti jer se tako stvara nepoželjan okus koji može nadvladati okus krumpira.

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Shutterstock
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Najbolja caka ovog načina pripreme vezana je uz prethodno zagrijavanje posude za pečenje. Na taj se način krumpir počne peći već pri samom dodiru s posudom za pečenje, zahvaljujući čemu odmah dobije finu koricu.

Ako vam se ne "tuku" s okusima pečenja, ovako pripremljenom krumpiru dodajte ružmarin i čršnjak. Češnjak možete dodati u komadu, tako da cijeloj glavici odrežete samo vrh, a možete koristiti i aromatizirano ulje ili pak pri samom krajun pečenja krumpire poškropiti mješavinom češnjaka i ružmarina. Jedino na opisane načine možete biti sigurni da vam začini neće zagorjeti i pokvariti okus krumpira.

Savršeno pečeni krumpir

Sastojci:

2 kg žutog krumpira
2 žlice soli plus još po potrebi
1/2 žličice sode bikarbone
60 ml pačje masti ili maslinovog ulja
¼ žličice svježe mljevenog crnog papra
1 cijela glavica češnjaka 
1 žlica sitno nasjeckanog svježeg ružmarina 
krupna morska sol

Priprema:

Ogulite krumpir i narežite ga na veće komade. Isperite ga pod hladnom vodom kako biste uklonili višak škroba pa ga stavite u veliki lonac, prelijhte hladnom vodom i dodajte 2 žlice soli i sodu bikarbonu pa sve stavite na jaku vatru. Pustite vodu da prokuha i kuhajte krumpire odvadesetak minuta (ovisit će o sorti ali i o veličini komada na koje ste ga narezali), odnosno dok ne počnu omekšavati, a rubovi im se počnu krzati. Ocijedite krumpire i ostavite da se potpuno osuše u cjedilu.

Za to vrijeme zagrijte pećnicu na 230 stupnjeva Celzija i u nju stavite posudu za pečenje. Zagrijanu posudu izvadite, u nju dodajte masnoću, a čim se masnoća otopi ubacite krumpire, začinite ih solju i paprom, dodajte cijelu glavvicu češnjaka kojoj ste odrezali vrh okrenutu preprezanoim stranom prema dolje pa sve ubacite u pećnicu.

Peite oko 50 do 60 minuta, a svakih 20 minuta izvadite i promiješajte. Gotovo je kad je krumpir hrskav i ima lijepu koricu.

Uklonite češnjak i istisnite pojedinačne češnjeve. U zdjeli pomiješajte pečeni češnjak, nasjeckani ružmarin i maslinovo ulje. Vilicom sve izgnječite, zatim smjesu dodajte u posudu za pečenje i pomiješajte s krumpirom da se obloži. Vratite posudu za pečenje u pećnicu i pecite još 5 minuta ili dok ružmarin ne zamiriše, a češnjak se lagano prepeče.

Kušajte krumpir za začin i po želji dodajte malo krupne soli.

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Loic Nicoloso/Foodcollection Via Afp Shutterstock
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StoryEditorOCM
Savjetinajbolja metoda

Za najbolje pečene krumpire ikad držite se ovog recepta i uživat ćete u svakom zalogaju. Bit će ludo ukusni i hrskavi

Piše Spiza SD
1. siječnja 2024. - 10:15

Uz fino pečenje trebali biste prirediti i jednako fin krumpir, a da biste bili sigurni da će vam taj omiljeni prilog ispasti bolje no ikad, držite se savjeta koje vam donosimo u nastavku i ispecite ga po receptu koji slijedi.

Najbolji ćete uspjeh postići s krumpirom žutog mesa, kao što je Yukon Gold, jer pečenjem postaje kremast, dok se korica lijepo zahrskavi. Krumpir je prije pečenja poželjno prokuhati, kako biste bili sigurni da će se potpuno ispeći i kako bi bolje primio okuse, a ako u vodu za kuhanje dodate malo sode bikarbone,  omogućit ćete mu da se bolje skuha i da mu površina postane hrapavija, zbog čega će nakon pečenja biti hrskavija. Ovaj korak nije obavezan, ali mnogi ga prepopručuju.

Trik koji biste svakako trebaliisprobati je pečenje uz dodatak masti, po mogućnosti pačje, ali odgovarat će i svinjska. Ne samo da će krumpir biti ukusniji, nego ćete na taj način spriječiti da se ulje, koje obično koristimo za pečenje krumpira, počne dimiti jer se tako stvara nepoželjan okus koji može nadvladati okus krumpira.

image
Shutterstock

Najbolja caka ovog načina pripreme vezana je uz prethodno zagrijavanje posude za pečenje. Na taj se način krumpir počne peći već pri samom dodiru s posudom za pečenje, zahvaljujući čemu odmah dobije finu koricu.

Ako vam se ne "tuku" s okusima pečenja, ovako pripremljenom krumpiru dodajte ružmarin i čršnjak. Češnjak možete dodati u komadu, tako da cijeloj glavici odrežete samo vrh, a možete koristiti i aromatizirano ulje ili pak pri samom krajun pečenja krumpire poškropiti mješavinom češnjaka i ružmarina. Jedino na opisane načine možete biti sigurni da vam začini neće zagorjeti i pokvariti okus krumpira.

Savršeno pečeni krumpir

Sastojci:

2 kg žutog krumpira
2 žlice soli plus još po potrebi
1/2 žličice sode bikarbone
60 ml pačje masti ili maslinovog ulja
¼ žličice svježe mljevenog crnog papra
1 cijela glavica češnjaka 
1 žlica sitno nasjeckanog svježeg ružmarina 
krupna morska sol

Priprema:

Ogulite krumpir i narežite ga na veće komade. Isperite ga pod hladnom vodom kako biste uklonili višak škroba pa ga stavite u veliki lonac, prelijhte hladnom vodom i dodajte 2 žlice soli i sodu bikarbonu pa sve stavite na jaku vatru. Pustite vodu da prokuha i kuhajte krumpire odvadesetak minuta (ovisit će o sorti ali i o veličini komada na koje ste ga narezali), odnosno dok ne počnu omekšavati, a rubovi im se počnu krzati. Ocijedite krumpire i ostavite da se potpuno osuše u cjedilu.

Za to vrijeme zagrijte pećnicu na 230 stupnjeva Celzija i u nju stavite posudu za pečenje. Zagrijanu posudu izvadite, u nju dodajte masnoću, a čim se masnoća otopi ubacite krumpire, začinite ih solju i paprom, dodajte cijelu glavvicu češnjaka kojoj ste odrezali vrh okrenutu preprezanoim stranom prema dolje pa sve ubacite u pećnicu.

Peite oko 50 do 60 minuta, a svakih 20 minuta izvadite i promiješajte. Gotovo je kad je krumpir hrskav i ima lijepu koricu.

Uklonite češnjak i istisnite pojedinačne češnjeve. U zdjeli pomiješajte pečeni češnjak, nasjeckani ružmarin i maslinovo ulje. Vilicom sve izgnječite, zatim smjesu dodajte u posudu za pečenje i pomiješajte s krumpirom da se obloži. Vratite posudu za pečenje u pećnicu i pecite još 5 minuta ili dok ružmarin ne zamiriše, a češnjak se lagano prepeče.

Kušajte krumpir za začin i po želji dodajte malo krupne soli.

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13. svibanj 2024 10:40