Potatoes stewed with prunes
Description
The dish is prepared without unnecessary complications. The process of cooking potatoes stewed with prunes takes relatively little time. To make the dish attractive and tender, the key is not to stir it, but to stew it in layers, undisturbed during cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
For this dish, it's better to use potatoes that are not too starchy, so they don't fall apart and remain in nice pieces. To prepare the dish, peel the vegetables. Cut the potatoes into medium-sized matchsticks and slice the onion into thin half-rings.
- 2
Step 2
Rinse the prunes and slightly dry them with a paper towel. Place the ingredients in layers on the bottom of a deep frying pan or saucepan: first potatoes, then onions, and on top of that, a few pieces of prunes. Between the layers, add salt, pepper, and bay leaf to taste. Repeat the layers until all the ingredients are used up.
- 3
Step 3
Layer the ingredients, pour hot water over them to about 5/6 of the height, add vegetable oil, cover with a lid, and simmer over low heat for 20–25 minutes. Once done, the dish is ready to be transferred onto serving plates, garnished with fresh herbs, and served with sour cream or mayonnaise to taste.