Peasant-style potatoes » Culinary recipes with photos. home cuisine

Peasant-style potatoes are a delicious crispy crust and soft potatoes inside. Such an effect can be achieved in several ways. Basically, such potatoes are fried in a deep fryer with a lot of oil.

But in my opinion, it turns out to be quite fatty and high in calories. That’s why I decided to cook such potatoes with a minimum amount of oil, baked in the oven. It turned out very tasty!

The most delicious peasant-style potatoes are made from young potatoes. After all, it is baked together with the skin, which is very fragile and tender in young vegetables. And now the season of new potatoes has just started, so this dish is just right for the table!

new potatoes – 1 kg;
vegetable oil – 2 tablespoons;
spices: turmeric, Provencal herbs, sweet red paprika – 0,5 teaspoon each;
dill greens – 1 bunch;
garlic – 4 cloves;
salt – to taste.

Cooking potatoes the peasant way in the oven.

It is very important to wash the potatoes well under running water, as they are cooked with the skin on.

Cut the potatoes into slices. If the fruit is large – into six parts, if small – into four.

We mix spices: paprika gives the potatoes a slight sweetness, Provencal herbs – an indescribable aroma, and turmeric – a pleasant golden color.

Add oil to the spices. You can use both sunflower and olive.

Mix potatoes with spices and oil, salt.

Line the baking tray with baking paper. Place the potato slices on a sheet of paper one piece at a time so that they do not stick to each other. We put the baking sheet in the oven heated to 180 degrees for 20-25 minutes.

While the potatoes are baking, finely chop the dill.

Pass the garlic through a garlic press or finely chop it.

Mix dill with garlic.

About 5 minutes before the end, sprinkle a mixture of dill and garlic on top of the potatoes. During this time, the garlic does not have time to burn, but gives the potatoes a pleasant garlic taste and spiciness.

The potatoes are perfect!

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