Rustic potato: baked potato wedges. Cooking Rustic Potatoes in the Oven: Delicious Baked Potato Recipes

In fast food restaurants, along with the traditional “french fries”, they offer a “village-style” option. The tubers are cut into large slices, which are rolled with the skin in spices, which give the finished product an attractive color and unique taste. Sprinkling consists of food colorings and flavorings obtained from natural paprika, sugar and yeast (they do not give useful properties to potatoes). The product undergoes special processing, is frozen and stored in this form for 12 months.

During frying in boiling oil at a temperature of 130 ° C, large slices absorb vegetable fats less and have little energy value.

McDonald's country style potato calorie table:

Supporters of a healthy diet and opponents of "fast food" cook potatoes "rustic" at home, which can significantly reduce the energy value.

calories

• Cooking young tubers;
• Boil them until half cooked;
• Bake with a minimum amount of oil.

Calorie table for homemade rustic potatoes cooked in the oven:

№	The product's name	Total amount, g	Proteins, g	Fats, g	Carbohydrates, g	Calorie content, kcal
1	young potatoes	1000	24	4	124	610
2	Vegetable oil	140	0	140	0	1260
3	Salt	10	0	0	0	0
4	Dried paprika	10	1.4	1.2	3.4	36.0
5	Ground black pepper	10	1.0	0.3	4.0	25.0
	Total calories	1170	26	143	131	1931
	Calories per 100 g	100	2.2	12	111	165

Cooking time

Prepare young potatoes according to the classic recipe without pre-boiling, baking them until fully cooked at a temperature of 190 ° C for about 50 minutes.

In the second half of the year, potato tubers stored for winter storage are used in home cooking. Remove the peel and cook for 60-70 minutes. The calorie content of this dish is higher, since the amount of carbohydrates in the tubers increases during storage, and the amount of water decreases.

Boil potatoes for a rustic dish for a quarter of an hour, then bake at 180 ° C for half an hour.

Rustic potatoes in the oven - a classic recipe

For preparing three servings of country style potatoes.

Ingredients:

• 1.1 kg of young potatoes;
• 140 ml of vegetable oil;
• 9-10 g of salt;
• 10 g paprika;
• 10 g ground pepper.

Cooking:

1. Wash the tubers and cut them lengthwise into 6 pieces.
2. Salt the potatoes and stir.
3. Pour 120 ml of oil into a bowl and add pepper and wig. Change the set and quantity of spices as desired.
4. Dip each potato slice in the spice oil and arrange in rows on a baking sheet.
5. Put in the oven. Add the remaining oil after 20 minutes.
6. After 45-50 minutes, the potato "rustic" is ready.

Video recipe

How to bake potato wedges

To reduce the cooking time in the oven and not overdry the potatoes, boil them first.

Ingredients:

• 1.0 kg of peeled tubers;
• 10 g of salt;
• 100 ml of vegetable oil;
• 20 g spices (paprika, a mixture of peppers, oregano)

Cooking:

1. Cut the peeled potatoes into slices along the tuber.
2. Place them in a saucepan and cover with water.
3. Bring to a boil, season with salt and simmer for 12-13 minutes.
4. Pour 90 ml of oil into a bowl and combine with spices.
5. Cover a baking sheet with a sheet of baking paper.
6. Drain the water from the potatoes and dry them on the stove.
7. Dip each piece of potato in the spiced oil and place on a baking sheet.
8. Bake in the oven for 30-35 minutes.

Use ready-made potato "rustic style" as a side dish for meat and fish dishes, serve separately with fresh or pickled vegetables and various sauces.

To make the dish moderately crumbly, but the slices retain their shape, cook potato varieties with an average starch content, for example, Premiere or Fontane. Of the amateur varieties, Sineglazka or Sante are good.

Pre-boiling potatoes is as important as freezing this product before delivery to a restaurant. This shortens the cooking time in the oven and allows you to achieve a crispy crust and a crumbly center.

For the aesthetics of the dish, choose elongated tubers of the same size. And get a yellow-orange color by adding turmeric or curry to the spices.

Video tips

Rustic potatoes - it even sounds delicious! They also cook it deliciously at McDonald's, but we don't see how it happens - they still fry such potatoes in deep fat. How often they change this already not very useful deep fat, we do not know. As well as we do not know all those additives and taste improvers with which such potatoes are filled. It doesn’t even make sense to convince for a long time that homemade food is better and healthier, if, of course, there is such a choice, no.

In addition, at home there is an alternative to deep-frying - baking in the oven! You don't even need to peel the potatoes for this. It is enough to thoroughly wash the potatoes, cut into slices and bake in the oven or even fry in a pan in this form - the potassium will remain and the taste is wonderful for such potatoes! Here we will talk about the most interesting ways to cook potatoes in a rustic way.

What do you need to cook rustic potatoes?

You will need even tubers of fresh young potatoes, which are enough to wash, dry with a paper towel and cut into large slices right in the peel.

As an option - fresh, middle-aged potatoes, peeled, but the taste and impression of this dish will, of course, be somewhat different.

1. Classic rustic potato recipe

The time has come for young potatoes - our recipe will help you prepare a delicious fragrant dish from it as a completely independent dish or to participate in a complex holiday side dish with various pickles, pickled mushrooms and vegetables, salads and fresh herbs.

Ingredients:

• unpeeled young potatoes - 1 kilogram;
• vegetable oil - 300 grams;
• salt and spices - to taste.

We cook potatoes in a rustic way like this:

1. Wash the new potato tubers with a vegetable brush, drain off excess water and pat dry with paper towels. Cut dry potato tubers into large pieces.
2. Pour enough vegetable oil into a saucepan or wok for deep frying, bring it to a boil and carefully, avoiding splashes of boiling oil, lay out the chopped potatoes in an even layer in portions.
3. Potato wedges should be periodically turned over with a fork so that there is a uniform beautiful frying of these wedges on all sides in a constantly boiling deep-fryer for a short time.
4. Place the semi-cooked potato wedges on a paper towel-lined plate to remove excess frying and get dry, crispy potato pieces.
5. Put the potato wedges dried from excess oil on a baking sheet, where you first lay a sheet of foil in an even layer, salt, pepper and bake until cooked in the oven for 15 minutes.

2. Rustic Oven Baked Potato Recipe

Country-style potatoes according to this recipe turn out to be less high-calorie and more lean, free from deep-frying "unhealthy", although its taste is not only not lost, but in the first place is the taste of baked potatoes.

Ingredients:

• young potatoes in their skins - 1 kilogram;
• vegetable oil - 50 milliliters;
• salt and spices - to taste.

Country-style potatoes baked in the oven, cook like this:

1. Rinse even tubers of young potatoes, allow excess water to drain and, without removing the peel, cut into large slices or cubes. Put the chopped potatoes in a saucepan, pour cold water flush with it, bring to a boil and cook from this point on for 5 minutes.
2. Drain the cooking water from the pan and cool the semi-cooked potato tubers. Put the cooled potatoes in a shallow dry pan, sprinkle with salt and seasonings: ground black pepper, ground dry paprika, suneli hops. Pour vegetable oil over the potatoes, cover the pan with a lid and mix the tubers by gently shaking its contents.
3. Line a baking sheet with foil, lay semi-finished potatoes on it in an even layer and place the baking sheet in an oven preheated to 180 C for 20 minutes to bake potatoes in a rustic way.

3. Recipe for rustic potatoes baked in the oven with a mixture of spices

When baking potatoes in a rustic way according to this simple recipe, the potatoes turn out to be fragrant, with a delicate smell of baked goods and quite lean, without excess calories, nevertheless, satisfying. The choice of spices for such baking depends only on your preferences and taste.

Ingredients:

• young unpeeled potatoes - 1 kilogram;
• olive oil - 100 grams;
• spices: turmeric, curry, sweet paprika, ground coriander, marjoram, a mixture of peppers - 0.5 teaspoon each;
• salt - to taste.

Country-style potatoes baked in the oven with a mixture of spices, cook like this:

1. Prepared tubers of young potatoes with skin, washed and dried, cut into 4 shares. As an option - on non-thin bars.
2. Mix the spices prepared for baking potatoes in a rustic way, remove 1 teaspoon from their mass and combine with olive oil. Set aside the remaining spices.
3. Lubricate a baking sheet with vegetable oil and put on it one by one each slice of potato tuber upside down, after dipping it in a mixture of olive oil and spices. As an option: place the prepared potato wedges in a plastic bag, pour olive oil with spices into it, tie the top of the bag with a knot and shake its contents, untie and put the pieces on a baking sheet. Sprinkle the potatoes laid out on a baking sheet with the remaining spices.
4. Preheat the oven, place a baking sheet with potatoes in it and bake it at a temperature of 180 C for 30 minutes to get a beautiful golden crust and an appetizing taste of potatoes baked in a rustic style with spices.

Secrets of baking potatoes in a rustic way

1. Everyone should know that along with the potato peel, useful microelements go into the trash, including potassium necessary for our body. To avoid this, it is preferable to cook potatoes, especially young ones, unpeeled - in their "uniform".
2. The peel preserved in a baked potato gives the dish a truly rustic, simple cooking look, peculiar and very appetizing.
3. It is better to serve such potatoes with coarsely chopped vegetables and whole sprigs of greens according to your preference.

This homemade fast food is prepared in two ways. Potatoes can be deep-fried before going into the oven for a temptingly crispy crust. If you immediately bake in the oven, then the crust will not happen, but it will not be so greasy. Choose: taste or waist?

Preparation time: 30 minutes / Yield: 4 servings

Classic recipe

• potatoes 1 kg
• vegetable oil 100-150 ml
• salt to taste
• paprika 1.5 tsp
• red ground pepper 0.5 tsp

Wash the potato tubers and remove the skin. Then we cut each root crop into 4 or 6 approximately equal parts.

Pour vegetable oil into a frying pan and place over medium heat. As soon as it heats up, carefully place the potato slices in it.

Fry the potatoes on both sides over medium heat until golden brown.

Spread the potatoes on a paper towel with a spatula to absorb excess oil.

After the excess fat is gone and the potatoes have cooled slightly, place them in a deep bowl. Add salt to taste, ground red pepper and paprika. Mix thoroughly.

We cover the baking sheet with baking paper. We spread the bars of fried potatoes in spices on paper. They must not touch each other. Cover with foil and place in preheated oven at 180 uhflecjd for 20 minutes.

After the time has passed, we take out the finished potatoes from the oven, remove the foil and we can immediately serve it to the table. It is good to add sauces based on ketchup, mayonnaise or various pickles to this dish.

Alternative recipe

Elongated potatoes are best suited, then the bars will turn out oblong. Root vegetables, along with the peel, are cut into bars, greased with vegetable or olive oil and any spices are added to taste. It is worth taking note that thanks to turmeric or paprika, baked potatoes are covered with a golden crust. All ingredients are mixed and baked in the oven until cooked.

Prep time: 45 minutes / Yield: 4 servings

Ingredients

• potatoes 1 kg
• refined olive oil 50 ml
• turmeric 1 teaspoon
• salt to taste
• dried rosemary 1.5 tsp

Wash the potatoes thoroughly with a brush under running water. Wipe dry.

Cut the root vegetables together with the peel into long pieces and put them in a bowl.

Add vegetable or refined olive oil.

We put dried rosemary, salt to taste and a teaspoon of turmeric.

Mix all ingredients thoroughly.

Spread the potatoes evenly on the baking sheet so that the pieces do not touch each other. Cover with foil and put in a preheated oven to bake for 45 minutes at a temperature of 180 degrees.

After the time has passed, we take out the finished potatoes in a rustic way from the oven, put them on a plate and serve with vegetables or sauce. Also, this dish can serve as an excellent side dish for meat.

For many families, potatoes are an indispensable product. Many first and second courses are prepared from it. A variety of dishes from such a familiar vegetable are frequent guests not only on the ordinary, but also on the festive table. One of the most beloved, interesting and at the same time simple options for its preparation is rustic potatoes.

This dish is often served in many fast food restaurants and is very popular. Indeed, rustic potatoes can be called a hearty, high-calorie and tasty product, but it’s unlikely to be useful.

The thing is that for its preparation in catering establishments they almost always use various food additives, flavor enhancers. In addition, root vegetables are often deep-fried in stale oil, which, of course, cannot favorably affect our health and figure.

To be completely sure of the quality of country-style potatoes, the absence of harmful additives, you can cook it yourself at home. It should be noted that this is not difficult to do. Today we will tell you how to make delicious rustic potatoes at home and share some food selection rules and cooking tricks.

Food preparation

Every hostess knows that in order to make a dish tasty, it is necessary to take only high-quality and fresh products for its preparation.

For rustic potatoes, use young vegetables that do not yet have a thick crust. Ripe fruits are not suitable for this purpose, as they have a thick peel that must be cut off. And the main highlight of the dish is precisely the thin, tender and crispy crust - the peel on the baked potato.

There should also be no green spots on root crops, since they are evidence that vegetables contain the strongest poison - solanine, which in large quantities negatively affects the central nervous system.

You should also not use very early potatoes bought in a supermarket - they contain a huge amount of pesticides and growth stimulants, and therefore such vegetables will not bring anything but harm.

To make the dish fragrant, use high quality homemade vegetable oil. If it is not possible to purchase it, buy undeodorized and unrefined, which has a characteristic rich color and aroma.

cooking recipes

There are many recipes for this simple, but at the same time original dish. Consider the most popular and interesting of them.

Rustic Classic Potatoes

Potatoes prepared in this way are especially tender and juicy. It is good to serve fresh vegetables, pickles, pickled mushrooms and various sauces to the dish.

Ingredients:

• 1.2 kg of potatoes;
• 500 ml sunflower oil;
• spices, salt - to taste.

How to cook?

Thoroughly wash the root crops with a stiff brush - this is necessary so that no sand remains on the peel.

Wipe them dry with a paper towel and cut lengthwise into large slices.

Pour vegetable oil into a deep saucepan and put on fire. When it starts to boil, carefully lay the vegetables in small portions. The purpose of frying is not complete cooking, but the formation of a golden crust. To understand how long it takes to fry, dip one potato wedge into boiling oil first, and only then all the others.

Periodically turn the slices with a fork so that they are fried on all sides.

Using a slotted spoon, we take out the slices, put them on a plate covered with strong paper napkins. When all the fat has drained, transfer the potatoes to a baking sheet covered with foil, salt and pepper.

Preheat the oven to 180°C and put the baking sheet in there. Bake for about 15-17 minutes and serve.

Rustic potatoes in the oven

This dish will be truly appreciated by adherents of proper nutrition, as it is not deep-fried, but only in the oven.

And you can make country-style potatoes especially tasty and fragrant with a mixture of spices.

Its calorie content, respectively, is much lower than in the previous recipe.

Ingredients:

• 1.2 kg of young potatoes;
• 45 ml vegetable oil;
• a mixture of dry spices (oregano, celery root, basil, black pepper, parsley, coriander, thyme, chili pepper), salt.

How to cook?

Wash vegetables thoroughly and dry with a towel. Cut each fruit lengthwise into equal parts.

In a deep plate, mix spices and salt with vegetable oil, and put the potato wedges in the marinade, mix and leave for half an hour.

Line a baking sheet with foil and lay the slices on it with slices up, leaving space between them, pour the remaining marinade on top.

We place the workpiece in an oven preheated to 220 ° C and bake until a golden crust forms.

We take out the potatoes and immediately serve to the table. You can make the dish more beautiful by sprinkling it with chopped parsley.

Potatoes can be served separately or as a side dish for fried fish.

Rustic potatoes with mushrooms

This recipe will be truly appreciated by lovers of forest gifts. For cooking, it is best to use fragrant forest mushrooms - porcini, boletus, chanterelles, mushrooms. However, you can make delicious country-style potatoes with mushrooms such as champignons or oyster mushrooms.

Ingredients:

• 350 g mushrooms;
• 700 g potatoes;
• green onions;
• a bunch of fresh parsley;
• a mixture of peppers;
• salt;
• 2 cloves of garlic;
• 15 ml vegetable oil.

How to cook?

We clean the mushrooms, boil in salted water, transfer to a colander. When the water drains, squeeze them lightly, cut into small slices and fry in vegetable oil.

Finely chop the green onion and parsley, mince the garlic with a knife or garlic press.

There are two ways - either boil "in uniform", or fry in a pan. If you want a lower calorie product, use the first option.

Boiled potatoes "in uniform"Cut into slices and send to the pan with mushrooms. Salt and pepper the vegetables, add half the onion and parsley, garlic, salt and spices.

Fry over high heat until golden brown.

Sprinkle with the remaining herbs and serve hot.

Rustic potatoes in a slow cooker

Of course, our ancestors, to whom we are grateful for creating such a recipe, used a Russian oven to bake potatoes. But today in many kitchens there is an indispensable assistant - a slow cooker - with which you can create an equally tasty dish.

Today, even in winter, store shelves delight with an abundance of fresh vegetables and fruits. But, since ancient times, the main dish in cold times was potatoes, which were dug up with such love in the fall. There are many ways to cook it - boil, fry, stew, and you can also cook rustic potatoes in the oven.

It is ideal to take young potatoes for cooking - they have a delicate skin, and the cooking time is minimal. An “old crop” potato is also suitable, but only on the condition that it is elastic and dense, not soft and not sprouted. The skin should be without visible damage, clean, preferably smooth, not rough. The variety of potatoes does not play a role, both Dutch and high starch are suitable. The only thing is that you will have to adjust the degree of readiness, since one variety becomes soft after 30 minutes, while the other can be baked for a whole hour.

How to cook rustic potatoes in the oven?

Rustic Potatoes with Rosemary and Lemon

Ingredients:

• ½ kg large potatoes
• 1 head of garlic
• 2 lemons
• 5-6 sprigs of rosemary
• olive oil
• salt pepper

Cooking

Wash potatoes, cut into quarters. Cut the lemons into quarters as well. Put the potatoes in a heat-resistant dish along with unpeeled garlic cloves, lemon slices. Salt, pepper, sprinkle with rosemary leaves. Drizzle with olive oil and stir. Bake in the oven at 180°C for 40 minutes, stirring occasionally. Serve drizzled with juice from roasted lemons.

Country-style potatoes in the oven with dill and paprika

Ingredients

• Young large potatoes - 4 pcs.
• Dried dill - 1 tbsp.
• Smoked paprika (mild) - ½ tsp
• Unrefined vegetable oil - 2 tbsp.
• Garlic - 2 cloves
• Salt - to taste
• Pepper - to taste

Rustic potatoes in the oven: how to cook

Wash the potatoes, dry them, cut each potato into six slices. Add salt, pepper, paprika, dried dill, grated garlic to the oil and mix. Put the potatoes in a bowl, pour over the oil and spices and roll the potatoes well. Line a baking sheet with parchment paper and place potato wedges skin side down. Put the baking sheet in the oven preheated to 200 degrees for 25-30 minutes until golden brown. Rustic potatoes in the oven are ready, serve hot or cold. Bon appetit!

Rustic potatoes with Italian herbs in the oven

Ingredients:

• potatoes - 1 kg
• Italian herbs - 2 tsp
• granulated garlic - 2 tsp
• vegetable oil - 1 tbsp. l.
• salt - to taste
• pepper - to taste

Cooking

We clean the potatoes and cut them into large slices. Transfer to a deep bowl and add seasonings (Italian herbs, granulated garlic, salt, pepper). Add vegetable oil, mix thoroughly and let stand for about 10 minutes. While the potatoes are saturated with the flavors of spices, we need to preheat the oven to 180 degrees. Lay the potatoes on a baking sheet so that the slices do not touch each other. We send a baking sheet with potatoes in the oven for 40 minutes. After 40 minutes, decorate the potatoes with herbs and serve. Bon appetit!

Country style potatoes like McDonald's

Ingredients:

• Potato 4 pcs.
• Salt to taste
• Ground black pepper to taste
• Olive oil 2 tbsp. l
• Garlic 1 clove
• Lemon zest 1 tsp
• Lemon juice 2 tbsp. l
• Oregano 1 gr.

Cooking method

Peel the potatoes (if young, just wash them well with a brush) and cut each into 4 pieces lengthwise. Mix salt, pepper, olive oil, lemon zest and juice in a bowl, squeeze out a clove of garlic and cover with dry seasoning (oregano was the choice, but thyme, and basil, and whatever your heart desires ... there will be a different flavor). Roll the potatoes in this mixture, arrange on a baking sheet (pour the rest of the mixture on top) and bake in the oven until tender. Flip 1 time.

Rustic potato with garlic and cheese crust

Ingredients:

• potatoes - 4-5 pcs.;
• butter;
• Provencal herbs;
• garlic cloves - 3-4 pcs.;
• parmesan - 40 g; salt.

Cooking method:

Wash and peel potatoes. Cut into bars, grease each with oil - it is convenient to do this with a silicone brush. Rub them with the herbs and garlic clove halves by hand. Salt, pour into a bag, wrap, leave for an hour. Cut the remaining garlic into slices, add to the potatoes after the specified time. Scatter the products on a baking sheet, bake at 200 degrees until golden brown (it will take 12-15 minutes). Then thinly sprinkle each bar with grated parmesan, cook for another 10-12 minutes at 170 degrees.

Rustic potato with sour cream sauce

Ingredients:

• 900 grams of potatoes;
• 0.5 teaspoon ground black pepper;
• 0.5 teaspoon paprika;
• 0.5 teaspoon dried herbs (basil, oregano, dill, parsley, thyme);
• 60 milliliters of olive oil;
• green onions (to taste)

sour cream sauce:

• 150 milliliters of 20% sour cream;
• 2 cloves of garlic;
• dill, black pepper, salt (to taste).

Step by step recipe

Wash the potatoes well (we do not peel them) and cut them. First, cut in half, and then each half into three slices (approximately: depends on the size of the potato). We put the cut potatoes in a suitable dish and add spices and herbs. Mix well (preferably by hand). Add salt, mix again.

Pour in olive oil (can be vegetable). Mix thoroughly. The oil should cover the potatoes on all sides, then it will be baked evenly, a golden crust will appear on top, and inside it will become soft and tender. We spread the potatoes (each slice separately) on a baking sheet covered with parchment paper (for baking). We put in the oven, preheated to 190 degrees, for 40 minutes (we check the readiness with a toothpick or the tip of a knife).

While the potatoes are in the oven, prepare the sour cream sauce:

Pour sour cream into a bowl. Finely chop the dill and pour it into the sour cream. There we add garlic (passed through a press or grated on a fine grater), black pepper and salt. We mix everything.

Country-style potatoes with chicken: cooking in the oven

It will take an hour and a half to cook rustic potatoes with chicken baked in the oven.

Ingredients

The table should have the following:

• medium-sized potato tubers (a kilogram is enough);
• homemade chicken (about 800 - 1000 grams);
• unrefined vegetable oil (it is enough to take one hundred grams);
• mayonnaise (you can take 100 or 250 grams, depending on taste preferences);
• you will need a mixture of black and red pepper (about 5 grams);
• table salt;
• garlic (take 4 cloves);
• special seasonings for cooking chicken;
• ground ginger, oriental spices.

It is advisable to take natural village products: try to find high-quality potatoes, fresh village chicken. The taste will be completely different.

Recipe

Do everything according to the instructions.

1. First of all, wash the chicken well. Then it needs to be chopped into pieces, washed again.
2. Garlic is peeled, washed, crushed. You can grate on a fine grater.
3. Pay special attention to the preparation of the marinade: mix salt, spices, ginger and garlic gruel. Leave half the garlic.
4. The chicken should be completely coated with marinade. It should stand in the marinade in a cold place for half an hour.
5. Choose fresh potatoes. We need smooth tubers, without signs of spoilage.
6. The potatoes are washed, peeled.
7. You can cut the tubers into halves or quarters. In order for the potatoes to be better saturated with the aromas of seasonings and chicken, cuts are made on it.
8. At the next stage, the potatoes are rubbed with garlic, a mixture of peppers and salt, sunflower oil. And the oil should be added last.
9. The oven must be heated to two hundred degrees. Pieces of chicken in marinade, potatoes are sent to a baking sheet.
10. Baking lasts 40-45 minutes.

Then it remains only to get a baking sheet, put everything on a beautiful dish and serve.

Rustic potatoes in the oven with meat

For cooking you will need:

• Four pork ribs;
• A kilogram of potatoes;
• Two pieces of onions;
• Two cloves of garlic;
• Salt and seasonings;
• Four large spoons of sour cream;
• A large spoonful of walnut kernels;
• One hundred grams of hard cheese;
• Dill or parsley.

First you need to peel the onion and cut it into circles. The potatoes are washed, the peel is removed from it, and the vegetable is cut into large cubes. Then onions, meat and potatoes are fried separately in a pan. Products are cooked until golden brown on them. Garlic is also crushed. All blanks are mixed and laid out in a baking dish. The dish is sprinkled with spices and seasonings on top.

The container is placed in the oven, which is preheated to 180 degrees. The dish is cooked for forty to fifty minutes. While the potatoes with meat are baking, you can start preparing the sauce. To do this, grate the cheese on a coarse grater, and carefully chop the nut kernels. Then sour cream is mixed with cheese and nuts. Salt and spices are added to the resulting mass. Before serving, sauce and herbs are added to the dish.

How to cook crispy potatoes without skin?

Ingredients:

• 370 g potatoes
• 70 ml refined oil,
• small bunch of fresh thyme
• 1 teaspoon cumin
• a pinch of dried garlic
• 1 teaspoon of table salt,
• pepper mixture.

How to cook potatoes in the oven without a peel tasty and crispy, we figure it out together.

1. The vegetable is thoroughly washed and a sharp knife gets rid of the peel. Next, cut the potatoes into small pieces.
2. To prepare the dressing, you will need to mix refined oil, salt, a mixture of ground peppers and other seasonings stated in the recipe in a separate bowl. Thyme sprigs are pre-finely chopped with a sharp knife. They are added to the dressing at the end.
3. If fresh garlic is taken instead of dried, then first it should be crushed in a mortar.
4. Aromatic dressing is poured into a bowl with potatoes. The products are mixed very thoroughly. Spices should fall on each potato wedge.
5. The pieces are laid out on a baking sheet glazed with foil.
6. The dish is prepared for about half an hour at 190-200 degrees. This will allow the vegetable to acquire a crispy crust.