Baked young potato
Description
The recipe won't take much time. Unlike boiled potatoes, which we are more accustomed to, baked potatoes retain more nutrients. Plus, they turn out very tasty. Serve hot.
Instructions
- 1
Step 1
1. We do not peel the potatoes before baking (this way they retain more nutrients). Slightly salt cold water and soak the small young potatoes in it for about ten minutes. Now thoroughly rinse the potatoes. There should be no dirt left on the potato surface.
- 2
Step 2
2. Dry each potato with a paper towel. Then dip each potato in vegetable oil and place them on a baking sheet. Put the baking sheet with potatoes into a preheated oven, having previously salted the potatoes. The potatoes can also be seasoned with any spices or dried herbs.
- 3
Step 3
3. Let's prepare the topping: wash the dill, let the water drain off, then chop the greens. Peel the young garlic and press it through a garlic press. We do not subject our topping to heat treatment, as this preserves more microelements and vitamins.
- 4
Step 4
4. Bake the potatoes over low heat for about an hour, stirring them several times during baking for even cooking on all sides. Check the potatoes for doneness with a toothpick. Once the potatoes are ready, transfer them onto a plate, rub them with garlic, drizzle slightly with the oil from the baking tray, and sprinkle with herbs. The dish is ready.