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Jeste li baš sasvim zadovoljni svojim pečenim krumpirima? Čak i ako jeste, kladimo se da vam možemo pomoći da postanu još bolji. Odmah ćemo vas upozoriti da ovo možda i nije baš dobra ideja jer mogli biste se "navuči". Da, toliko su dobri kad se pripreme na ovaj način - tko god je iskušao ovaj recept, nije se vratio klasičnom načinu pripreme. Bar koliko je nama poznato, za ostale ne jamčimo.

Što je tako revolucionarno, možda se pitate. Puno toga. Počevši od toga da se krumpir najprije mora malo prokuhati - no tu ste caku možda već iskušali - preko korištenja masti umjesto ulja pa do ključnog detalja: dobro zagrijane posude za pečenje.

Zahvaljujući tom potezu, krumpir će u kontaktu s vrelom škrovadom odmah dobiti predivnu koricu s donje strane, onakvu kakvu je teško postići bez friganja u ulju. Ovaj način pripreme zapravo kombinira čak tri kuharske tehnike - kuhanje, prženje i pečenje - a zahvaljujući tome krumpir je jako hrskav izvana, a mekan i gotovo kremast iznutra.

Hrskavo pečeni krumpir

Sastojci:

5-7 krumpira, ovisno o veličini
5 režnjeva češnjaka
2 grančice ružmarina
2 žlice ulja
2 žlice masti
sol

Priprema:

Krumpire ogulite pa narežite na veće kriške, a možete i na kolutiće, kako vam je draže, bitno je da su veći komadi.

Ubacite ih u dobro posoljenu, uzavrelu vodu i kuhajte 5-10 minuta, ovisno o veličini, dok ne počne omekšavati: bocnite jedan vilicom, ako ulazi lakše nego u sirovi, ali krumpir i dalje pruža otpor dobro je.

Ocijedite ih i ostavite u cjedilu da ispari što više pare.

Dok se krumpir kuha dobro zagrijte pećnicu, na 210-220 stupnjeva. Čim ocijedite krumpire, u pećnicu ubacite lim za pečenje u koji ste stavili par žlica masti. ili mješavinu masti i ulja. Možete koristiti i samo ulje, ali mast daje poseban okus i hrskavost.

Čim se škrovada dobro zagrijala, izvadite je, prebacite u nju krumpir i dodajte cijele, neoljuštene režnjeve češnjaka i ružmarin. Pecite 15-ak minuta pa ih okrenite i pecite još desetak, odnosno dok niste zsdovoljni bojom i hrskavošću.

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Tri su stvari bitne za uspjeh page_title=Najbolji recept za pečene krumpire: tko god ga je isprobao, više se nije vratio klasičnom! 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Jeste li baš sasvim zadovoljni svojim pečenim krumpirima? Čak i ako jeste, kladimo se da vam možemo pomoći da postanu još bolji. Odmah ćemo vas upozoriti da ovo možda i nije baš dobra ideja jer mogli biste se "navuči". Da, toliko su dobri kad se pripreme na ovaj način - tko god je iskušao ovaj recept, nije se vratio klasičnom načinu pripreme. Bar koliko je nama poznato, za ostale ne jamčimo.

Što je tako revolucionarno, možda se pitate. Puno toga. Počevši od toga da se krumpir najprije mora malo prokuhati - no tu ste caku možda već iskušali - preko korištenja masti umjesto ulja pa do ključnog detalja: dobro zagrijane posude za pečenje.

Zahvaljujući tom potezu, krumpir će u kontaktu s vrelom škrovadom odmah dobiti predivnu koricu s donje strane, onakvu kakvu je teško postići bez friganja u ulju. Ovaj način pripreme zapravo kombinira čak tri kuharske tehnike - kuhanje, prženje i pečenje - a zahvaljujući tome krumpir je jako hrskav izvana, a mekan i gotovo kremast iznutra.

Hrskavo pečeni krumpir

Sastojci:

5-7 krumpira, ovisno o veličini
5 režnjeva češnjaka
2 grančice ružmarina
2 žlice ulja
2 žlice masti
sol

Priprema:

Krumpire ogulite pa narežite na veće kriške, a možete i na kolutiće, kako vam je draže, bitno je da su veći komadi.

Ubacite ih u dobro posoljenu, uzavrelu vodu i kuhajte 5-10 minuta, ovisno o veličini, dok ne počne omekšavati: bocnite jedan vilicom, ako ulazi lakše nego u sirovi, ali krumpir i dalje pruža otpor dobro je.

Ocijedite ih i ostavite u cjedilu da ispari što više pare.

Dok se krumpir kuha dobro zagrijte pećnicu, na 210-220 stupnjeva. Čim ocijedite krumpire, u pećnicu ubacite lim za pečenje u koji ste stavili par žlica masti. ili mješavinu masti i ulja. Možete koristiti i samo ulje, ali mast daje poseban okus i hrskavost.

Čim se škrovada dobro zagrijala, izvadite je, prebacite u nju krumpir i dodajte cijele, neoljuštene režnjeve češnjaka i ružmarin. Pecite 15-ak minuta pa ih okrenite i pecite još desetak, odnosno dok niste zsdovoljni bojom i hrskavošću.

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Najbolji recept za pečene krumpire: tko god ga je isprobao, više se nije vratio klasičnom! Tri su stvari bitne za uspjeh

Piše T.S.M.
3. veljače 2024. - 10:15

Jeste li baš sasvim zadovoljni svojim pečenim krumpirima? Čak i ako jeste, kladimo se da vam možemo pomoći da postanu još bolji. Odmah ćemo vas upozoriti da ovo možda i nije baš dobra ideja jer mogli biste se "navuči". Da, toliko su dobri kad se pripreme na ovaj način - tko god je iskušao ovaj recept, nije se vratio klasičnom načinu pripreme. Bar koliko je nama poznato, za ostale ne jamčimo.

Što je tako revolucionarno, možda se pitate. Puno toga. Počevši od toga da se krumpir najprije mora malo prokuhati - no tu ste caku možda već iskušali - preko korištenja masti umjesto ulja pa do ključnog detalja: dobro zagrijane posude za pečenje.

Zahvaljujući tom potezu, krumpir će u kontaktu s vrelom škrovadom odmah dobiti predivnu koricu s donje strane, onakvu kakvu je teško postići bez friganja u ulju. Ovaj način pripreme zapravo kombinira čak tri kuharske tehnike - kuhanje, prženje i pečenje - a zahvaljujući tome krumpir je jako hrskav izvana, a mekan i gotovo kremast iznutra.

Hrskavo pečeni krumpir

Sastojci:

5-7 krumpira, ovisno o veličini
5 režnjeva češnjaka
2 grančice ružmarina
2 žlice ulja
2 žlice masti
sol

Priprema:

Krumpire ogulite pa narežite na veće kriške, a možete i na kolutiće, kako vam je draže, bitno je da su veći komadi.

Ubacite ih u dobro posoljenu, uzavrelu vodu i kuhajte 5-10 minuta, ovisno o veličini, dok ne počne omekšavati: bocnite jedan vilicom, ako ulazi lakše nego u sirovi, ali krumpir i dalje pruža otpor dobro je.

Ocijedite ih i ostavite u cjedilu da ispari što više pare.

Dok se krumpir kuha dobro zagrijte pećnicu, na 210-220 stupnjeva. Čim ocijedite krumpire, u pećnicu ubacite lim za pečenje u koji ste stavili par žlica masti. ili mješavinu masti i ulja. Možete koristiti i samo ulje, ali mast daje poseban okus i hrskavost.

Čim se škrovada dobro zagrijala, izvadite je, prebacite u nju krumpir i dodajte cijele, neoljuštene režnjeve češnjaka i ružmarin. Pecite 15-ak minuta pa ih okrenite i pecite još desetak, odnosno dok niste zsdovoljni bojom i hrskavošću.

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17. svibanj 2024 13:48