Some people love potatoes with clove; some like them cut into thin slices; some, in cubes; some, with the peel; some, with garlic and rosemary. It doesn't matter how you eat them – we can all agree that baked potatoes are one of the best side dishes to go with any entrée. The Italian version of the classic is, moreover, so versatile that it’s always changing and renewing itself. Ever thought about making baked potatoes with fresh ginger?
How to prepare baked potatoes with fresh ginger
Every traditional baked potato recipe “worth its salt” in the kitchen is passed down generation-to-generation. In the rare case (maybe amnesia?) that you don’t have a recipe you use or you’ve always used, our tutorial is here to help! But in short – don't use old potatoes; use a large baking sheet that can hold all the potatoes arranged in just one layer; and serve them hot (never overcooked). To make your baked potatoes with ginger, replace any classic seasoning with oil, coarse sea salt and 2-3 cm of freshly grated ginger root. Remember to mix the potatoes well with the seasoning so the flavor is distributed evenly. Its slightly spicy and citrusy taste combined with the potatoes will surprise (and delight) you.
Baked potatoes with fresh ginger and some other variations
For those of you who love strong flavors, add 1-2 cloves of garlic and red pepper; if you like things more on the aromatic side, adding some rosemary or thyme together with the ginger will not disappoint! To enhance the freshness of the ginger even more, add some lemon (better untreated) will not be disappointed by rosemary or thyme in combination with ginger. To enhance the freshness of the ginger even more, add some fresh lemon rind to a baking sheet and finish with ground black pepper once potatoes finish cooking. Baked potatoes with ginger are also an ideal accompaniment for seafood (especially any kind of fish made with lemon and black pepper). For simply cooked meat, barbecued or grilled, go with rosemary or red pepper if you dare!