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Pečeni krumpir, ako je pečen baš kako treba, može nadmašiti gotovo svako jelo kojem je u ulozi pratnje. Zamislite samo onaj užitak kad zagrizete u krumpir koji je neodoljivo hrskav izvana, a iznutra mekan kao maslac, tako sočan i slastan da se topi u ustima... Priznajte, baš sad biste rado gricnuli barem jedan upravo takav.

Obožavatelji pečenih krumpira već su neko vrijeme opsjednuti posebnom tehnikom koja jamči savršen rezultat i poprilično spektakularan izgled. Riječ je o nečemu što neki vole zvati hasselback krumpirima, no postoje i drugi nazivi za ovaj način pripreme. Poanta je u tome da se cijeli krumpir vrlo tanko zarezuje uzdužno pa se zatim premazuje smjesom začina i maslaca. Rezultat sve oduševljava jer je upravo onoliko hrskav i sočan kako je gore opisano.

Mnogi, međutim, s ovom tehnikom imaju problema, ali samo zbog toga što ne znaju za jednostavan trik. Pročitajte recept i doznajte o čemu je riječ...

Pečeni krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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Uz jednostavan trik postići ćete neponovljivu hrskavost i očaravajuć okus page_title=Krumpiri pečeni na ovaj način su savršenstvo! 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Pečeni krumpir, ako je pečen baš kako treba, može nadmašiti gotovo svako jelo kojem je u ulozi pratnje. Zamislite samo onaj užitak kad zagrizete u krumpir koji je neodoljivo hrskav izvana, a iznutra mekan kao maslac, tako sočan i slastan da se topi u ustima... Priznajte, baš sad biste rado gricnuli barem jedan upravo takav.

Obožavatelji pečenih krumpira već su neko vrijeme opsjednuti posebnom tehnikom koja jamči savršen rezultat i poprilično spektakularan izgled. Riječ je o nečemu što neki vole zvati hasselback krumpirima, no postoje i drugi nazivi za ovaj način pripreme. Poanta je u tome da se cijeli krumpir vrlo tanko zarezuje uzdužno pa se zatim premazuje smjesom začina i maslaca. Rezultat sve oduševljava jer je upravo onoliko hrskav i sočan kako je gore opisano.

Mnogi, međutim, s ovom tehnikom imaju problema, ali samo zbog toga što ne znaju za jednostavan trik. Pročitajte recept i doznajte o čemu je riječ...

Pečeni krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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Slanonije teško

Krumpiri pečeni na ovaj način su savršenstvo! Uz jednostavan trik postići ćete neponovljivu hrskavost i očaravajuć okus

Piše T. S. M.
2. ožujka 2024. - 11:56

Pečeni krumpir, ako je pečen baš kako treba, može nadmašiti gotovo svako jelo kojem je u ulozi pratnje. Zamislite samo onaj užitak kad zagrizete u krumpir koji je neodoljivo hrskav izvana, a iznutra mekan kao maslac, tako sočan i slastan da se topi u ustima... Priznajte, baš sad biste rado gricnuli barem jedan upravo takav.

Obožavatelji pečenih krumpira već su neko vrijeme opsjednuti posebnom tehnikom koja jamči savršen rezultat i poprilično spektakularan izgled. Riječ je o nečemu što neki vole zvati hasselback krumpirima, no postoje i drugi nazivi za ovaj način pripreme. Poanta je u tome da se cijeli krumpir vrlo tanko zarezuje uzdužno pa se zatim premazuje smjesom začina i maslaca. Rezultat sve oduševljava jer je upravo onoliko hrskav i sočan kako je gore opisano.

Mnogi, međutim, s ovom tehnikom imaju problema, ali samo zbog toga što ne znaju za jednostavan trik. Pročitajte recept i doznajte o čemu je riječ...

Pečeni krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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14. svibanj 2024 06:25