This is the only way to cook! I specifically buy small potatoes to cook them this way. There is no more to add!
Ingredients:
2-2.5 kg potatoes
150 ml sour cream
a bunch of dill
salt
1 hour l. hops-suneli
1 hour l. dry basil
2 cloves of garlic
How to cook:
1. Wash the young potatoes, cover with cold water and clean with an iron washcloth or brush. If the skin does not come off badly, then it is better to peel it off with a knife. Rinse again.
2. Pour potatoes with water and bring to a boil. Cook at low boil for 5-7 minutes.
3. Drain the water from the potatoes.
4. Wash dill greens, shake off and chop finely.
5. Pass the garlic through a press or grate.
6. Add garlic and dill to hot potatoes. Pour in 0.5 tsp. l. salt and stir.
7. Transfer the potatoes to a greased baking dish.
8. Mix sour cream with dry basil and suneli hops. You can add a little salt.
9. Pour the potatoes with sour cream sauce and place in an oven preheated to 180 degrees.
Usually 25-35 minutes is enough for the potatoes to cook completely.
Very tasty with delicate salted lard, vegetable salads, with a shish kebab. With lightly salted cucumbers in general, super!
Enjoy your meal!
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Thanks for reading to the end!