It became fashionable to write in the title: after that, as I learned this recipe, I cook (potatoes in my case) just like that!
But to be honest, that would be a lie. From time to time to serve on the table already well-known dish... Yes, I will be the first to turn back from the heart, it's boring. And there are a great many tastes in the world. And to limit themselves "only in this way" at our home, for example, will not be able to.
If among you, dear friends and not so, there are people capable of such a feat - can you tell us how it is so successful? More often than a couple of times a month, I will not eat the same dish - the family's appetite goes into suspended animation.
Therefore, I dodge as best I can.
This potato is just from the category of "dodging".
We take:
- Potatoes (amount according to appetite and needs)
- A few cloves of garlic or a spoonful of dry granulated garlic
- The most "scarce" product is dried onion or dried onion powder. If you have a dryer for vegetables, I strongly advise you to prepare it, if not, you can search in stores. You will not find powder, just take dried onions - you can scroll in a coffee grinder.
- A little fresh rosemary - just a few leaves for cooking, well, you can use twigs for serving or decorating
- Several onions - the amount depends on how much you like onions
- Butter - 50 grams
- Sugar (white or brown) - spoon
- One and a half glasses of boiling water
- A little vegetable oil
How we cook:
Peel the potatoes, cut them into slices for baking.
We put these slices in a roasting pan or on a baking sheet (better non-stick and thick, but any will do, the main thing is not to forget to grease with oil).
Sprinkle the potatoes with garlic (fresh - through a press), and onion powder, salt, mix well, pour in boiling water.
We send it to the oven preheated to 200-220 degrees. The cooking time will be 40 minutes. Somewhere in the middle, you will need to mix the potatoes and add the rosemary there.
While the potatoes are in the oven, cook the onions.
We send butter to the pan, while it melts - cut the onion into half or a quarter into rings. And in butter - fry the onion until golden, but not crunchy. It's about ten minutes.
When goldenness is reached, add a spoonful of sugar and fry for another 5 minutes (for someone it may take longer) to caramelize the onion.
By that time, the potatoes in the oven should be almost ready.
So we put the onion on it and... send it to the oven for another 5-10 minutes (again and again).