Young potatoes in the oven in slices

Delicious potatoes baked with dill and spices. Potatoes are a real lifesaver for housewives. This vegetable will always help when you need to cook something quickly. No wonder potatoes are often called our second bread.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Potatoes (young)

600

Dill (bundle)

Vegetable oil

Garlic (dry)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 30 % 8 g

Carbohydrates 63 % 17 g

140 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. To cook new potatoes in the oven, we will need: new potatoes (tubers should be about the same size); a bunch of dill; olive oil; dry garlic; ground black pepper and salt.
Step 2:
Pour the potatoes with water and leave for 10 minutes. Then wash the tubers thoroughly with a brush from dirt.
Step 3:
Cut large tubers into 2-3 pieces, small ones can be left whole.
Step 4:
Wash, dry and finely chop the dill.
Step 5:
In a bowl, mix potatoes, dill, garlic, olive oil. Add salt and pepper.
Step 6:
Mix everything thoroughly.
Step 7:
Put the potatoes on a baking sheet lined with parchment. Grease the top with the remaining olive oil from the bottom of the bowl. Bake new potatoes for about 40 minutes in preheated to 180 ° C. Periodically, you can brush the potatoes with olive oil from the bottom of the baking sheet.
Step 8:
Serve the finished potatoes hot. It is also suitable as a side dish for meat, fish or poultry, as well as as an independent dish, for example, as an appetizer for beer. Enjoy your meal!

Potatoes first appeared on our continent not much more than four centuries ago. And then many people did not like him. At first, it was not eaten at all, but simply used as an ornamental plant. Fortunately, today much is known not only about the excellent taste of the underground part of this plant, but also about the benefits it brings to our body. Especially useful are young tubers.

During the first two weeks after flowering, potatoes are considered young. At this time, the root vegetable is a very valuable dietary product. It contains a minimum of starch, and it contains vitamins and antioxidants according to maxim. In addition, the peel of new potatoes is very thin, so thin that it can not be cut off. And we have long known that all the most valuable substances are in the peel. Therefore, it is better to cook young potatoes in the peel, thoroughly rinsed and cleaned from dirt.