Now in the season of young vegetables, young potatoes are very relevant. But it is mostly boiled and served with dill, seasoned with oil. But in this review I want to suggest baking young tubers in an oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The side dish in the form of baked young potatoes is so good that it will be quite appropriate even at a festive feast. For this dish, you need to buy small or medium-sized young potatoes, even suitable as peas. The main thing is that all tubers are the same size so that they are baked at the same time. Otherwise, some will fall apart, while others will remain damp inside.
You can cook young potatoes according to different recipes. But in almost all variations, it turns out to be delicious. The main thing is to eat the dish immediately after cooking, while the tubers are warm and tender. Today I propose the simplest side dish that is suitable for the whole family - young potatoes baked in the oven with garlic, Turkish spices and butter. But you can use other spices to your liking, like bay leaf, rosemary, garlic, coriander, thyme, dill, pepper mix, curry or paprika. Any experiments are possible here and you can add spices to your mood.
A modern oven can handle baking potatoes, but a Russian oven is also suitable. But if you do not have any working oven, then you can cook potatoes in a frying pan under a tightly closed lid over low heat with a divider under the pan.
- Calorie content per 100 g - 156 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Young potatoes - 600 g
- Butter - 30 g
- Garlic - 2 cloves
- Sumakh - 0.5 tsp
- Zira - 0.5 tsp
- Ground saffron - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Cooking Baked Young Potatoes:
1. Sort the potatoes, selecting even, smooth and identical tubers without damage. Wash them under running water. There is no need to peel the tubers, their skin is very thin and tasty. Place the prepared potatoes in a large bowl.
2. Remove the butter from the refrigerator beforehand so that it reaches room temperature. Cut it into pieces and place it over the potatoes.
3. Put in all the herbs and spices. Season with salt and pepper. Pass the peeled garlic cloves through a press. If you prefer to use other spices, then use them.
4. Stir the potatoes well so that each tuber is covered with spices and covered with a thin layer of oil.
5. Take a baking sheet and place the potatoes in it. There is no need to lubricate it, because there is plenty of oil with potatoes. Arrange the tubers in one layer so that they are not piled on top of each other. Otherwise, the bottom will not bake well and will not have a crispy crust.
6. Heat the oven to 200 degrees and send the tubers to bake for half an hour. Determine readiness by color, it should be golden. You can also check readiness by piercing a toothpick - it should easily enter the potatoes. Do not use a knife or fork for these purposes, otherwise the tubers will fall apart.
Serve freshly prepared food to the table, straight from the oven. When serving, pour over the ghee left on the baking sheet and sprinkle with fresh herbs.
See also the video recipe on how to cook baked young potatoes.
