I invite you on a culinary journey across the Crimea with me. Today we are preparing very tasty and fragrant Yalta-style potatoes.
Ingredients:
1 kg of non-starchy potatoes
1 tbsp. l. vegetable oil
0.5 tsp l. coarse salt
fresh or dry basil
1 hour l. a mixture of herbs (oregano, dill, paprika, coriander, ground garlic, etc.)
2 pinches of ground black pepper
2 cloves of garlic
1 head of Yalta onion (or any sweet)
How to cook:
1. If you have young potatoes, this is even better - they do not need to be peeled, but only washed thoroughly with a brush.
Cut the potatoes into wedges or convenient slices and drizzle with vegetable oil to prevent browning. Mix.
2. Put the potatoes on a greased baking sheet at some distance from each other. You don't need to pile the potatoes in a heap or in a dense layer, we need each piece to be golden and crispy on the outside and soft on the inside.
3. Put the potatoes in an oven preheated to 180-200 degrees for 20 minutes.
4. When the potato slices are browned on one side, remove the baking sheet to flip the potatoes and sprinkle with salt.
And also ground black pepper, basil and a mixture of everything else. Return the baking sheet to the oven for another 20-25 minutes.
5. Peel the Yalta onion and garlic. Cut the onion into half rings, and the garlic into slices.
6. Put the finished potatoes on a plate and sprinkle liberally with purple onions and garlic on top.
Yalta-style potatoes also need Yalta sauce, one that will emphasize the simplicity and at the same time the originality of the dish.
Write down the recipe!
Yalta-style sauce dressing for salads / vegetables
Ingredients:
1 glass of sour cream
2 tbsp. l. tomato paste or tomato puree
2 eggs
1.5 hours l. Sahara
0.5 tsp l. salt
parsley, dill and basil
How to cook:
1. Mix sour cream with crumbled boiled eggs, sugar, tomato paste, chopped herbs and salt.
2. Use as a sauce for ready meals. For example, a potato.
3. And if the eggs are added raw, then pour onto the prepared dish, stir and put in the oven or on the stove.
Enjoy your meal!
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Thanks for reading to the end!