Baked potatoes with marjoram are a simple, aromatic dish from Polish cuisine that combines a crispy skin with a soft interior. Perfect as a standalone dish for lunch or as a side to meat (duck, pork roast) and with cottage cheese or sour cream as a dip. Marjoram gives the potatoes a pleasant, slightly herbal aroma, and the addition of butter and chopped parsley (optional) enhances the flavor and adds a rustic visual character. The dish is quick, seasonal (great with young spring potatoes), and very easy to prepare — suitable even for beginner cooks.
💡 Kliknij na składnik aby oznaczyć jako użyty
Preheat the oven to 220°C (fan) or 230°C (without fan). Place the rack in the middle of the oven. Prepare a large baking tray and line it with parchment paper or a thin layer of oil; this will prevent sticking.
Wash the potatoes under running water, scrubbing with a kitchen brush. If you are using young potatoes, DO NOT peel them — the skin will add flavor. Cut large potatoes into quarters, medium ones in half, and leave small ones whole. Try to make the pieces similar in size (about 2 cm thick).
Transfer the chopped potatoes to a large bowl. Add canola oil, marjoram, salt, and pepper. If you are using garlic (optional), peel the cloves and crush them with a knife or finely chop and add them now. Mix the ingredients so that each piece is evenly coated with oil and spices.
Spread the potatoes in a single layer on the prepared baking sheet — they should not overlap. This will ensure even baking and crispiness. Place the baking sheet in the preheated oven on the middle rack.
Bake for 25–30 minutes until golden and crispy on the outside. After about 12–15 minutes, remove the tray and gently turn the pieces with a spatula to ensure even browning. Monitor the browning level — the crust should be hard and crispy, while the inside should be soft (check with a fork).
After removing from the oven, immediately add 20 g of butter (optional) and gently mix to let the butter melt and coat the potatoes. If you added raw garlic before baking, the aroma will be milder; if you prefer a stronger garlic flavor, crush a raw clove with a little salt and mix it with the cream.
Serve the potatoes hot, sprinkled with a little freshly ground pepper and, if you have it, chopped parsley (optional). Next to it, place a bowl of 18% sour cream mixed with a pinch of salt and, if you like, crushed garlic — this is a classic dip.
If after 30 minutes the potatoes are not golden yet, increase the temperature to 230°C for 3–5 minutes, watching them carefully so they don't burn. Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for 10–15 minutes at 200°C to regain their crispiness.
In traditional Polish cuisine, marjoram was often added to dishes with potatoes and peas — as an herb easily available on rural kitchen shelves. Marjoram also alleviates the bloating effect in starchy dishes.
Serve with sour cream or herbed cottage cheese. It pairs wonderfully with roasted meats (duck, pork neck) and braised onions. For a vegan version, skip the butter and use plant-based yogurt as a dip.
Store in an airtight container in the refrigerator for up to 48 hours. Reheat in the oven at 180–200°C for 10–15 minutes to restore crispness. It is not recommended to store at room temperature for longer than 2 hours.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment