Meat in French, baked with potatoes, can be called a favorite dinner for many.
However, many housewives try to cook this dish less often, and they can be understood.
The thing is that when we put sliced tubers in the oven, we cannot be 100 percent sure that they will be ready.
The reason is actually simple and does not depend at all on the skill of the cook – it is the type of potato used in cooking.
Since no one can influence this characteristic of tubers, you should use a little trick that will help you always be at the top of the culinary Olympus.
Before you start baking, you should cut the peeled potatoes into circles, the thickness of which is approximately 0.6-0.7 cm.
Place the resulting blanks in a plastic bag and spread them out in a layer.
Make a few holes in the bag and microwave it for 3 minutes (at 800 power).
Now you can transfer the prepared potatoes to a baking sheet, put onions, meat and sauce on top and calmly put them behind the closed oven door.
