Composition / ingredients
Step-by-step cooking
Step 1:
How to bake potatoes in a sleeve with garlic and rosemary? Prepare the ingredients. Wash the potatoes well under running water with a brush. You can replace all the spices with a special mixture of spices for potatoes. Or use your favorites.
Step 2:
Peel the potatoes. Cut large tubers into quarters, medium — in half, leave small ones whole. By the way, if the potatoes are young and small, you can not peel them, but bake them with the peel.
Step 3:
Peel the garlic and pass it through the press.
Step 4:
Combine vegetable oil, garlic, spices and salt. Mix everything well. Any vegetable oil is suitable — both olive and ordinary sunflower.
Step 5:
Put the potatoes in a deep bowl, pour the fragrant oil with spices into it.
Step 6:
Mix the products well so that the butter spreads all over the potatoes. Leave to marinate for 15-20 minutes.
Step 7:
Put the potatoes together with the marinade in a baking sleeve, which, in turn, put on a baking sheet. Tighten the sleeve on both sides with clips or, if there are none, tie the ends so that the juice does not flow out. Make a few punctures with a toothpick to release steam.
Step 8:
Bake the potatoes in a preheated 180°C oven for about 1 hour. Periodically remove the mold from the oven and shake the potatoes so that the marinade is evenly distributed over it. Wash the dill, dry it and chop it finely.
Step 9:
Put the finished potatoes on a platter and sprinkle with chopped dill before serving. Bon appetit!
Potato varieties can be divided depending on their suitability: some are good for cooking, others for frying, and others for baking. However, if you cook in a sleeve, then any variety will do, because it will bake equally well. It's just that in one case the potatoes will simply melt in your mouth, saturated with moisture and juice, and in the other they will retain their shape.
I cooked potatoes as a side dish for chicken thighs, which I also baked in a sleeve, but separately. You can combine chicken and potatoes, then the dish will turn out even tastier.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary dry - 131 kcal/100g
