If you need the perfect side dish with grilled meat or bacon, as well as sausages, then make roasted potatoes. It goes well with sarma or podvarak -Sauerkraut. It is very important to choose the right potato because everything depends on it. Not only that, but it should be a little floury, it is ideal for this side dish. Follow recipe.
Ingredients: easy, total time 1h, 4 servings
1/2 kg potatoes/ boiled and crushed
4 Tbsp olive oil EVO /or 2 Tbsp lard
2 tsp ground red peppers
1 tsp dried or fresh rosemary/ ground
little water for simmer
pinch of pepper
1/2 tsp salt
Preparation:
Prepare all the ingredients as described above.
Peel and wash the potatoes. Cut them into smaller pieces and put them in cold water in a medium-deep pot to cook for about 25 minutes.
When the potatoes are ready, strain them.
Prepare a deeper pan, add oil to heat on medium to moderate heat.
Put the potatoes, fry until the potatoes are well browned on one side. Using a fork, lightly press them into the pan.
Turn the potatoes, from time to time see if the potatoes have turned yellow-brown, then turn.
After the potatoes have got a crust and color, add a little water, cover the pan, simmer for about 10 minutes on each side. Add just a little water, just enough to make the potatoes soft.
Then add the ground red pepper, pepper, salt, turn to the other side to brown the potatoes as well. Fold the potatoes from top to bottom to blend the ingredients well. Frying will take about 30–35 minutes for sure.
Just before the end, add a little rosemary, with a little help big fork turn the potatoes, but do not mix them top much.
As soon as the potatoes are colored-browned on all sides, turn off the heat and serve warm with sausage, steak, or bacon. Buon appetito!
NOTE: When squash potatoes, make sure they are slightly mashed, not just like potatoes purée when you make them.
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