Delicious potatoes, crispy on the outside, soft on the inside, with garlic and butter dressing marinated with paprika and crumbs. Follow the recipe.
Ingredients: simple, total time, 55 min. 3 servings
1 kg of young potatoes/ or regular potatoes
1/4 tsp salt
1 tsp red ground pepper
1 tsp dry spice Vegeta
Olive oil EVO to taste
3 flat Tbsp breadcrumbs
Topping:
fresh weed dill chopped/ 100 ml — or dry 1 tsp
1 cube butter/ 15 g
1 head garlic/ paste
salt and pepper to taste
Preparation:
Wash the potatoes well and clean them of impurities. Wash them again under cold water.
If the potatoes are larger, cut them into quarters.
Put the potatoes in salted water to cook for about 12 minutes.
During this time, finely chop the dill, add the cube of butter, then mix it all well and put it aside.
Strain the boiled potatoes and dry them well.
Add potatoes in a deep bowl, add mixed breadcrumbs, red ground pepper, salt and dry spice-Vegeta. Finally, add olive oil to taste and stir by spoon.
Place the prepared potatoes and head of garlic-not peeled, in a greased pan so that they are in one row.
Bake in a heated oven at 200 °C.
After 20 minutes, take out the garlic, peel it, add the mixture of butter, weed dill, salt, and pepper to taste, mix it all well into the cream with a stick mixer.
Bake the potatoes for another 15 minutes until golden brown.
Place the hot potatoes in a deep bowl, add the mixture of butter, garlic, and dill. Mix everything well and serve with main dish.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator.
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