Composition / ingredients
Step-by-step cooking
Step 1:
How to put out potatoes in the oven? Prepare all ingredients. Wash the vegetables well, dry and clean. Wash and dry the greens as well.
Step 2:
Cut potatoes into medium cubes, and carrots into small strips. You can change the cutting methods to your liking.
Step 3:
Chop the fresh dill finely.
Step 4:
Heat vegetable oil in a frying pan, add carrots and paprika. Fry together for 1 minute. Adjust the intensity of the fire yourself.
Step 5:
Add potatoes to the pan, stir. Fry for about 5-7 minutes.
Step 6:
Put the potatoes and carrots in a baking dish.
Step 7:
Season the potatoes with salt and pepper.
Step 8:
Pour hot broth into the mold with potatoes. Mix it up.
Step 9:
Cover the mold with a lid and put it in a preheated 180 ° C oven for 40 minutes. Determine the exact baking time by your oven. Put the finished potatoes on plates and sprinkle with chopped dill.
If desired, 1-2 cloves of garlic passed through the press can be added to the potatoes.
During frying, you can sprinkle the potatoes with spices for potatoes.
Our family is very fond of potatoes in any form. This vegetable, no matter how you cook it, cannot be spoiled. In this recipe, potatoes are served as an independent dish, although they can also serve as a side dish to meat or fish.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
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 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Broth - 15 kcal/100g
