Do not miss the short season of young potatoes, indulge your favorite eaters with a delicious lunch. Of course, imported goods from warm countries are sold all year round, but, you see, it is noticeably inferior in taste and does not justify the frankly high price.
Today I propose to cook young potatoes in the oven - this is both a side dish for meat, fish, poultry, and a hearty independent dish. It is enough to add some sauce, a bunch of fresh herbs and vegetables.
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Ingredients:
Potatoes - 500 g
Vegetable oil - 50 ml
Garlic - 2 teeth
Greens - 50 g
Salt, hot pepper - to taste
Step by step recipe:
To bake young potatoes in the oven, take the food listed. The exact cooking time is influenced by the size of the potato tubers. It is clear that small potatoes will soften faster. The main thing is to select specimens of approximately equal size or cut large tubers in halves (quarters).
Wash the potatoes, peel off the thin shell, which is easy to do with a metal sponge. You can also scrape with a knife, you do not need to cut anything.
Rinse thoroughly with cold water. Divide large potato tubers in half or into four equal parts. Dip the slices into slightly salted boiling water. Let it boil again, boil for 1-2 minutes.
We discard in a colander, drain the liquid and dry the potatoes for a couple of minutes. Without moisture, there will be no unnecessary splashing in the oil. Immediately heat a frying pan or a suitable dish with refined oil in a pre-heated oven.
Put a pinch of salt in hot oil, then spread the scalded young potatoes. We place it spaciously, in one layer.
We return the container to the oven and bake at 190 degrees for about 20 minutes. Turn over from time to time, blush different faces - cover with a baked crust on all sides.
We check the readiness, punctures with a skewer. Sprinkle with finely chopped dill, parsley and garlic. Shake it up.
We serve deliciously smelling, tender inside and ruddy outside young potatoes without delay, hot.
Enjoy your meal!
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