Potatoes Baked in Milk
Potatoes in milk make a great side for meat or fish. I'd never made potatoes this way — I usually just add milk to mashed potatoes — so this recipe was a surprise. The potatoes soak up the milk and take on a delicate flavor. A wonderful side dish.
Cooking method
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Step 1:
Get your ingredients ready. To make oven-baked potatoes in milk, you'll need: medium potatoes (ideally all the same size), milk, garlic, butter, ground coriander, ground black pepper, and salt.
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Step 2:
Peel the potatoes. It's best to pick tubers of a similar size.
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Step 3:
Bring water to a boil in a pot. Add the whole potatoes — the water should cover them completely. Reduce the heat to medium and cook the potatoes for about 5 minutes. In that time they'll firm up on the outside while staying raw inside.
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Step 4:
Bring the milk to a boil with a pinch of salt and the ground coriander.
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Step 5:
Peel the garlic. If the cloves are very large, cut them lengthwise into 2–3 pieces.
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Step 6:
Drain the potatoes.
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Step 7:
Transfer the potatoes to a baking dish.
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Step 8:
Scatter the garlic cloves and pieces of butter over the top. Pepper the potatoes.
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Step 9:
Pour the hot spiced milk into the dish with the potatoes.
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Step 10:
Cover the dish with foil.
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Step 11:
Bake the potatoes in an oven preheated to 350°F (180°C) for about 40 minutes. Then take them out and remove the foil. The potatoes are well cooked in the milk and ready to eat at this point — or you can return them to the oven for another 15–20 minutes to brown the tops.
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Step 12:
Serve right away, while the potatoes are hot. They work as a side dish or as a meal on their own. Sprinkle the finished potatoes with chopped herbs, such as dill, parsley, or green onion. Enjoy!
- You don't have to bake the potatoes whole — you can also cut them into thin slices, and the finished dish will be more like a layered gratin. Or cut the potatoes into medium cubes.
- You can replace the milk entirely with richer 10–20% cream. Besides coriander, you can add any other spices you like to the milk — a dedicated potato seasoning blend, for example.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
