Young potatoes are a wonderfully tasty thing. "Own" is not yet, and, given the weather in central Russia, (we have it raining, then just cold) it will appear clearly not soon.
But there is a store.
True, it is not quite the one that many love (in thin, weightless rags hanging down, delicate). Store-bought young potatoes most often - already with a formed skin, but also... nothing like that. You can eat.
Especially if you cook tasty potatoes.
The classic way is to boil, and then in butter with herbs. Tasty, who can argue. But you can get confused and the harder it is. Not in the sense that it is more difficult - two hours of witchcraft with a bunch of ingredients. A young potato is a very self-sufficient thing that only needs a light accompaniment, and will perform its solo anyway.
When I write "more difficult" I mean a simple performance that gives a new, unusual taste.
Everyone, for example, knows potatoes in a village way. And many not only know, but also love. Children from not often all are delighted, and even to parents it seems very good - almost like fries, but without so many harmfulness.
It is fashionable to cook potatoes from young potatoes in a country style, but very unusual - with a new taste and aroma.
So, we take the potatoes, wash them with a brush, cut them into quarters.
In a frying pan, heat the vegetable oil, the amount of it - so that it envelops each piece. And in this vegetable little - our potatoes. I spied on this method of cooking - first, immerse the potatoes in hot oil - at one of the master classes, before it was just, I sent it into cold oil before cooking.
The difference is not to say that it is big, but it is felt.
So, after the potatoes have been "rolled" in hot vegetable oil, put the potatoes in one layer on a baking sheet (you need to cover it before this, you can just a silicone mat for baking, you can use paper), pour it with oil, thereby, which is still in the pan, and send it to the oven to bake.
Baking temperature - 180-200 degrees. If the potatoes are baked unevenly, you can turn them over (and turn the baking sheet).
Now finely chop a little thyme (the amount is to your taste), one lemon (squeeze juice from it and remove the zest), mix it all, salt, pepper and... put the baked in a bowl with this dressing potatoes. Shake well so that all the liquid spreads over the potatoes.
Voila. Delicious and healthy, and, most importantly, with a very unusual fresh taste, the potatoes are ready. We have such potatoes scattered in the blink of an eye, with a bang, while in the plunder, both the eternally dieting wife and children are involved.
Bon Appetit!