It can be served as a side dish or even as an independent something - with a creamy or butter sauce.
Well, about creamy or butter sauce, this, of course, is already my suggestion. In fact, both sour cream sauce and mayonnaise-based sauce will do, whatever. The best part is that potatoes prepared in this way are actually very tasty and unusual.
And unusual means not boring.
Also - this is not boiled potatoes, and not mashed potatoes, and not baked.
In general, we take:
The potato itself, directly, preferably not very large - because it is better to cook it whole. It is better to choose a potato of the variety that does not remain stone after cooking, and, at the same time, does not fall apart completely into its components. You also don't need to clean it, so look at the thickness of the skin.
Butter - vegetable and butter.
Salt and fresh herbs to taste, garlic can be used.
How we cook:
We thoroughly wash the potatoes with a brush and send them to cook in a small amount of water until almost cooked. During cooking, you can salt it, but I don't see much sense - you still have to salt it later.
When the potatoes are boiled, we heat the oven to 220 degrees, cover the baking sheet with parchment and go over it with a brush with oil. In general, here it is advisable to spray it with oil, but you cannot find oil sprays on sale in ordinary stores, and doing it yourself from the sprayer at home is a rotten number, I tried, nothing good comes out.
We put potatoes on the parchment, and then we crush them. Not much, so as not to creep completely, just press down with a spoon, flattening it.
Sprinkle the potatoes with herbs and coat well with oil, for the first time with vegetable oil. We send to the oven.
After 15-20 minutes we take it out, coat it with butter or put a tiny piece of butter on each potato “softened”.
We send it to the oven again. Now the potatoes should spend ten minutes in the oven - by that time, if the heating is good, you will get a crisp crust.
We get it and... bon appetit!