Young potatoes are a modest but respected dish on the summer table. She is easy to prepare and hearty to feed the whole family. This is an excellent side dish for vegetable salads, meat and fish dishes. Cooking tips in our review. With the advent of spring, the whole family will not wait for the appearance of young potatoes on the table. The dish pleasantly surprises with the simplicity of preparation. Young potatoes in the oven, complemented by the aroma of butter and sprinkled with herbs, will become an indispensable side dish in the summer menu. Any recipe for young potatoes will not require special culinary skills. The right temperature and fragrant seasonings will do everything for you.

Fragrant Potato with Garlic

For an extremely simple and understandable recipe, we need:

From a small dish it turns out much tastier and quickly cooks. Choose spices to taste. Instead of vegetable oil, you can take olive or melt butter.

Hostesses will not deny that love for dishes from young potatoes is also connected with the fact that it does not need to be peeled for a long time. Wash thoroughly with a sponge or brush and done.

To quickly peel the tubers, put them in a bag, pour a few pinches of coarse salt. A little rubbed and washed under running water.

For recipes you can not clean at all. Then you need to wash it thoroughly. Mix vegetable oil with finely chopped garlic, salt, pepper, spices. Add the main product and knead so that each potato is young in the marinade. Spread on foil on a baking sheet. You can wrap each potato in foil.

The dish is prepared for 1 hour at 180 degrees. Be sure to check the softness with a knife. If necessary, leave for another 15-20 minutes. Small potatoes bake faster - in 45 minutes.

Check the dish for readiness more correctly for the largest of the tubers. Keep in mind that young potatoes in their skins will be ready twice as fast.

What to serve

Baked potatoes in the oven with garlic will be wonderful, meat, vegetable dishes. In the oven, young potatoes can be served whole or cut in half, garnished with a slice of grated cheese.

And you can cook a delicious sauce, similar to homemade mayonnaise. To do this, mix fresh egg yolk with lemon juice and 2 tablespoons of vegetable oil. Add 3 minced cloves of garlic and a little hot pepper.

For small potatoes in the oven, you can cook mushroom sauce. Grind boiled mushrooms with a blender. Spread on the pan. Add sour cream to taste, a little flour and mushroom broth. Salt, bring to a boil. Pour chopped dill.

Young potatoes in the oven, whole or halves, are cooked in only one season. Do not miss the opportunity to experiment and diversify the feast.

What product gets to our table more often than others? That's right, potatoes. It would seem that so many things have already been tried and prepared with him that it will be difficult to surprise. But I will try and show you how to quickly and tasty cook young potatoes in a peel, baked in the oven. The recipe with a photo clearly demonstrates how in a few moments a young potato turns into a real treat. In appearance, he may not be very effective. But, believe me, an incomparable aroma compensates for this with interest! The secret is in a special dressing that gives the potato a completely new, unique taste. It is simply impossible to resist a serving of such baked potatoes - velvety-crumbly inside with a delicious crispy crust on the outside. And, of course, I cannot but rejoice that preparing such a dish is simple. It will only be necessary to mix seasonings with oil and spices / salt, roll potatoes in this mixture and bake. So simple and so amazingly delicious! Do not miss the season of young potatoes, it is so good that not to please yourself and loved ones with such a tasty treat is just a crime!

Ingredients:

• young, medium-sized potatoes - 0.8-1 kg,
• salt - 1 tbsp. l.,
• large garlic - 3-4 cloves,
• vegetable oil (olive, mustard or sunflower) - 4 tbsp. l.,
• lemon juice - 1 tbsp. l.,
• dried basil - 1 tsp. with a slide
• paprika - 0.5 tsp,
• korean carrot seasoning - 1 tsp,
• other seasonings and spices - to taste and desire.

How to bake young potatoes in a peel in the oven

First, prepare something like a marinade - a fragrant mixture of oil and spices, into which we will dip the potatoes before sending it to the oven. To do this, in a suitable bowl, mix basil, paprika, seasoning for Korean carrots and garlic, passed through a press. For my taste, this is the perfect set of spices. Sometimes, instead of basil, I use a ready-made mixture of Provencal herbs or a mixture of potato dishes.

For in a bowl with seasonings I add salt and pour oil. Ideally, it would be nice to take olive or mustard, but with sunflower it also turns out pretty well. This time I took olive (aromatic).

Add the lemon juice in the bowl to the mixture and mix it well. That's it, the potato marinade is ready.

Now turn on the oven to warm up and take up the potatoes. A young medium-sized one is perfect for this dish. It does not need to be cleaned or cut into slices - you just need to wash it thoroughly using a hard sponge or brush and dry it. In order for the potatoes to bake evenly, it is advisable to pick up tubers of approximately the same size.

And put them in a prepared form in one layer. I have a round shape made of heat-resistant glass, it doesn’t burn anything in it, so I did not begin to grease it with oil or use paper / foil for baking.

We bake potatoes in an oven preheated to 200 degrees until golden brown, about 35-40 minutes. Readiness can be checked with a toothpick.

The aroma during cooking is simply incomparable! Therefore, you can eat potatoes as soon as they were taken out of the oven. The dish turns out to be so tasty that you absolutely don't want to supplement it with something, but this is a matter of taste, of course.

Oddly enough, for some reason the simplest recipes turn out to be the most delicious and healthy. There are probably hundreds, if not thousands of all kinds of recipes for potatoes, but potatoes baked in the oven remain almost the most delicious dish. I offer a delicious and quick recipe for baked potatoes.

Recipe 1. How to bake potatoes in the oven

• 1 kg. potatoes
• 2 cloves of garlic
• hot red pepper seasoning
• olive or sunflower oil

1. Peel the potatoes. It is best to take medium-sized tubers of approximately the same size. We cut each potato in half.
2. We take a baking sheet, pour a little olive or sunflower oil on it.
3. We drop the potatoes onto a baking sheet (you do not need to carefully lay them out).
4. Abundantly, but moderately sprinkle with salt. By the way, to make the potatoes really tasty, we use sea or ordinary unrefined salt. Refined salt looks beautiful on the table, but not for health and taste.
5. We chop the potatoes with seasoning of hot red pepper, it is also called paprika. It is the paprika that gives the baked potato a beautiful ruddy color and a special taste. Therefore, it is desirable that the seasoning be finely ground, although if pieces of red pepper are found, it is not scary.
6. We make small massages of potatoes with handles so that the oil, salt and seasoning are evenly distributed on it.
7. Put the pan in the oven. We bake potatoes for 25-30 minutes at a temperature of 200-250 C. It is clear that the cooking time may vary depending on the variety and size of the potatoes. Young potatoes bake faster.
8. When our fragrant and tasty baked potatoes become soft, we take it out of the oven. We spread it on a dish, sprinkle with finely chopped garlic and decorate with herbs. If it is not the season and there is no fresh or frozen greens, then dried dill is quite suitable.

Recipe 2. Potato baked in the oven with caraway seeds in the oven (slices)

We need 4-5 potatoes, vegetable oil, caraway seeds. Thoroughly wash the potatoes and cut them into slices (the thinner, the faster they cook and bake better). Mix potato wedges with oil and caraway seeds. We spread the slices on a pre-greased form with vegetable oil. Bake in the oven at 220 degrees for about an hour. Caraway seeds add spice to the taste of potatoes.

Serve potato wedges with mayonnaise, but it is better to cook a simple sauce: a few tablespoons of sour cream, in which the head of garlic is rubbed. Amazingly tasty, satisfying and at the same time affordable!

Recipe 3. How to bake potatoes with garlic in the oven

• potatoes - 8pcs,
• garlic,
• vegetable oil,
• parsley or dill,
• salt pepper

Rinse and peel potatoes. Make several cuts on each potato, without cutting to the end so that the potato does not break up, but opens slightly in the form of a fan.

For garlic sauce:   put finely chopped parsley or dill in a bowl, add the chopped garlic or chopped garlic, add vegetable oil, salt and pepper to taste.

It is good to grease the potatoes with the resulting sauce, trying also to spread in the places of cuts and put on a greased baking sheet.
  Bake in the oven until cooked.

Recipe 4. Potato baked in foil in the oven

Baked potatoes in the oven in foil - very easy to prepare. But its taste is amazing, and the aroma cannot be described in words!

• 8-10 smooth potato tubers,
• 1 onion heads,
• 100 g sour cream
• 3 cloves of garlic,
• dill greens,
• foil.

Rinse the potatoes very thoroughly, each individually wrapped in foil and bake in the oven until cooked. The baking time will depend on their size. On a potato, right through the foil, make a cross-shaped incision. Next, to stretch its flesh, stick a fork in it, and make it a few turns.

Shredded garlic mixed with sour cream. Finely chop the onion and fry in vegetable oil. Spreading the foil a little, put a little fried onion in the middle of each potato, pour over the cooked sour cream sauce and sprinkle with finely chopped dill. The dish is ready.

Recipe 5. How to bake potatoes with bacon in the oven

It is impossible to refuse potatoes baked in the oven according to this recipe, because it turns out to be very fragrant and tender. You can eat it right away, or you can be ready to take it on the road or on a picnic.

• 3 thin slices of smoked bacon or brisket are taken for 1 potato,
• salt, pepper - to taste,
• foil.

Peel the potatoes and cut it in the middle into 1 identical parts. It can be slightly salted if slightly salted lard is used, and pepper.

On one half of the potato (in place of the cut) put a piece of bacon, cover it with a second half. Next, take a piece of foil on it, put a piece of bacon, on it connected halves of potatoes, on them - another piece of bacon. Raise the edges of the foil to the top and connect, tightening them tightly. . Put all this on a wire rack in the oven and bake at a temperature of 100-110 degrees from 30 to 50 minutes (depending on the size of the potato).

Recipe 6. How to bake potatoes in their skins in the oven

1. Probably there is no person in the world who does not like baked potatoes with a crispy crust and tender, lush flesh with something very tasty and melted inside.
  First you need to preheat the oven to 190 gr C. For 2 servings, rinse well with two large potatoes weighing approximately 225-275 gr. Dry them thoroughly and wipe them with a towel, and then set aside as long as possible so that they are completely dry. Then pierce the peel several times with a fork, pour oil on each potato and rub the peel with it.

2. Then rub a certain amount of sea salt - thanks to this, the peel will lose a certain amount of moisture and turn out crispy.

3. Before, I immediately put potatoes in a hot oven, but over time I found that if you put them in a colder oven and cook longer, the peel will turn out to be more crispy. So put the potatoes directly in the middle of the oven on the shelf and bake 1 ¾ - 2 hours depending on the size of the potatoes until the peel becomes crispy.

4. When the potato is ready, cut it in half lengthwise, then loosen the pulp inside with a fork, add a lot of butter and it will melt and gradually disappear in the lush clouds of potato pulp. Add sea salt, black pepper and serve just the way or with the filling of your choice. Serve right away, as potatoes quickly lose their crispness.

Recipe 7. Potato baked with mushrooms, cheese, sour cream

• 4 large potatoes,
• 2 large onions,
• 500 g of mushrooms (I have honey mushrooms, but white, obabek, butter and even champignons will do),
• a glass of sour cream
• 150 g Dutch cheese,
• butter,
• salt pepper.

	Lubricate the baking dish with butter
	Spread thin slices of potato in 2 layers,
	onion sliced \u200b\u200bin half rings. We add.
	Finely chop the mushrooms, fry a little in a separate pan, spread on potatoes with onions. Salt the layer given that the potatoes have already been salted. Sprinkle to taste with ground pepper.
	Pour with sour cream.
	Rub the cheese on a fine grater from above and send the form to the preheated oven for 40 minutes.

The same can be done in a pot, in portions. Serve deliciously with vegetable salad or tomato plastics.

Recipe 8. How to bake potatoes with chicken in the oven

One of the simplest and fastest recipes for cooking whole chicken in the oven. Chicken baked in a sleeve with potatoes, onions and garlic. The chicken is baked to a golden color, very juicy and fragrant, and most importantly - immediately with the original side dish.

• Chicken - 1pc.
• Onions - 2-3 pcs.
• Garlic - 1 head.
• Potato - 5-6 pcs.
• Spices for chicken (or a ready-made set, or: hops-suneli, saffron, red pepper, or, if someone does not like spicy - ground paprika)
• Salt, black pepper

Chicken carcass is better to take chilled, but frozen and fit. If you have a frozen body at your disposal - defrost it at room temperature. In the water, and especially hot, the body does not poke!

A. Pickle the chicken

In general, everyone is called, the master is a master. For pickling, you can use a saucepan, a basin or whatever you like, but I always have bodies for baking marina in bags, because I think that: 1) wash less; 2) meat, poultry, fish in it are pickled better, since everything is more or less tight.

So, in a clean, whole bag we spread the chicken, squeeze 3-4 cloves of garlic onto it, sprinkle with salt, black pepper, spices for the chicken (here everyone experiments, and I usually use either a ready-made kit, or: hops-suneli, saffron , red pepper, or ground paprika). When you have prepared your bouquet of spices, we water the whole thing with a small amount of vegetable oil, in order to bind the spices and in order to make it easier to smear the chicken. In general, you can mix all the spices, garlic, salt with oil in a separate plate and then spread, but then the chicken recipe will lose the title “the easiest way to bake chicken in the oven”

And then, evenly wipe the rest of the body. When rubbing - pay attention to those parts of the carcass where you can climb with your fingers (neck, the space between the skin and the fillet, etc., etc.), because the more thoroughly you rub it, the more aromatic the finished dish will be.

As soon as the process of rubbing our chicken is over, we wrap it in our bag, leave it to marinate right in the sink for 30-40 minutes, and cook the vegetables. Peel the potatoes and onions, the garlic remaining from the head, peel until whole cloves.

B. Bake the chicken in the sleeve

On the baking sheet we place the baking sleeve (in this case, I used the bag), and place the chicken carcass in it, and around it - peeled and cut in half potatoes, cut into quarters - onions and all the available cloves of garlic whole. Chicken and vegetables are placed in such a way that the upper (breast) part of the chicken is not blocked by vegetables. Inside the chicken, you can add a couple of cloves of garlic, but I do not recommend putting vegetables there, since the chicken may not bake!

The upper part of the sleeve (baking bag) is clamped with a special ribbon so that there is a small supply and the chicken bag does not come into contact tightly. At the top of the bag, we make a few small holes so that steam comes out of the bag. For good chicken roasting, it is necessary that hot air circulate inside the sleeve. After completing this procedure, place the baking tray with chicken, potatoes and onions (! Required) in an already preheated oven, after which the temperature can be slightly reduced.

We bake the chicken until cooked and until such a beautiful crust is formed. Orient yourself on time, since each oven has its own peculiarity.

So, after our chicken has been completely baked, we transfer it from the baking sheet directly in the baking sleeve to a wide shallow plate, and already there, carefully cut and remove the sleeve, and we get a great ready-made dish immediately with a side dish!

Serve freshly baked chicken immediately on the table! A cooled dish will no longer be so stupefying aromatic and tasty!

Recipe 9. Potatoes with meat baked in the oven under a cheese crust

• Potato - 2 kg
• Meat - 500 g
• Carrots - 3-4 pcs.
• Onion - 2 pcs.
• Garlic - 5 tooth.
• Dill - 100-150 g
• Parsley - 100-150 g
• Hard cheese - 200-300 g

I’m preparing this creation when I don’t want to mess around for a long time and I want to eat tasty food.
  The main ingredients are meat (in the case of the budget option, minced meat is also good), potatoes, carrots, dill, parsley, onions, garlic, mayonnaise, cheese.

I pour vegetable oil into a deep baking sheet so that there are no greased areas, but it’s not worth pouring. On a baking sheet I lay a layer of meat (cut into small pieces) or a layer of minced meat.

Soak meat or minced meat for 5-10 minutes in a small amount of soy sauce.

The next layer is a mixture of pre-prepared vegetables, namely: grated carrots on a coarse grater, finely chopped onions, parsley, dill. Add a little mayonnaise to the chopped vegetables, add salt, mix and on a baking sheet.

I make the third layer from the mixture: potato, sliced \u200b\u200bin thin slices or circles, garlic squeezed out by garlic ginger, mayonnaise, salt. It will be tastier if you add seasonings. Seasonings are well suited - hops-suneli, flexible, universal ("Maggie", "7 dishes", etc.). Place on a baking sheet and put in the oven. If the potatoes are not greased with mayonnaise, then in the oven it dries up and the upper part will not be juicy.

Under the influence of temperature, liquid comes out of the ingredients, but this does not matter. At the time of baking, the liquid evaporates. It is cooked in the oven for about 40 - 50 minutes, depending on the temperature. You can navigate by smell, as well as by type of potato. About 10 - 15 minutes before being ready, we take out a baking sheet and sprinkle the dish with grated cheese and into the oven. That seems to be all!

This dish is very versatile, you can add different ingredients, depending on what is in the refrigerator. Sometimes add chopped champignons to the vegetable mixture.

Good day!

Today we will cook young potatoes in the oven. If you do not have a working oven, then such potatoes can be cooked in a pan under the lid.

For this dish, it is best to choose small young potatoes, you can take potatoes like peas (it does not need to be pierced with a knife). Ideally, she should have the skin dyed with a less even color, not "flakes", and also, for young, recently dug up potatoes, a very delicate skin that can be easily brushed off with a fingernail.

This time, as spices, I chose bay leaf, rosemary and garlic. But, spices and seasonings can be chosen to your taste. In my opinion, coriander, thyme, a mixture of peppers, dill, in the mood combine well with potatoes, you can add curry or paprika. Here experiments are possible.

P.S .: The potato will be in the skin, so it must be washed very well and, if necessary, removed damaged areas.

And also, do not forget to make a few small incisions in each potato (just slightly pierce the potatoes in 2-3 places with a knife) so that it does not explode during cooking.

The ingredients for cooking young potatoes in the oven

Oven potato recipe

1. 
   

   We rinse the potato well with running water, fill it with water and leave it for 10-15 minutes (so all the dirt will come off it).

   Then, once again, wash the potatoes well, if necessary, cut off the damaged areas. Dry the clean potatoes with a paper towel, and in each potato with a knife make a few punctures. Thanks to this procedure, potatoes will not explode during cooking.

2. 
   

   While the potato takes water procedures, you can prepare a dressing. To do this, peel the garlic and cut each clove into several parts.

   If the garlic is old, then it is necessary to remove the core from it.

3. 
   

   Wash and dry the rosemary, and then finely chop.

   You can use a whole sprig of rosemary, but its leaves will come across in a finished dish, which is not always good.

4. 
   

   Break the bay leaf into several parts.

   Combine rosemary, garlic, bay leaf, salt, pepper and vegetable oil or any other spices to your taste. Mix everything well.

5. 
   

   Put the prepared potatoes to the prepared dressing.

6. 
   

   And we mix everything very well. If you wish, you can leave the potatoes in an oil dressing for several minutes.

7. 
   

   Spread the potatoes evenly on a clean baking sheet (you can cover it with parchment for baking).

   We send the potatoes to the oven preheated to 200 * C and bake at 180 * C for 30-35 minutes.

   The time and temperature of cooking may be different depending on the features of your oven, as well as the size and variety of potatoes.

8. 
   

Young potatoes with fresh dill and young garlic are a real catch. Not for nothing that almost the whole year we are waiting for the summer season, when you can taste this wonderful, albeit simple, dish. But the best part is that early potatoes are not only tasty, but also unusually healthy.

As in many fresh vegetables, it contains a record number of health-important elements and vitamins. Moreover, young potatoes are considered low-calorie vegetables. In boiled form, this figure barely exceeds 60 units.

The use of a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youth of cells and the whole body. The components that make up the potatoes help normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the peel, this will only add usefulness to the dish. It is believed that it is in the upper part of the root crop that contains the largest number of useful elements. In addition, the peel of a young potato is so thin that it is easily removed at the slightest effort. You can peel the tubers not only with a knife, but also with a stiff sponge, wire mesh or even salt.

In the latter case, it is recommended to put the roots in a pot or a strong plastic bag, pour a large handful of coarse salt there and shake them vigorously for several minutes, but the easiest way is to fill the tubers with water and let them stand for 5-10 minutes, then wash thoroughly with a little effort. If the potatoes are fresh, only recently dug from the ground, then the peel itself will move away from root crops.

When peeling potatoes, it is important to remember that the starch released during this process will certainly stain your hands in a dark color. Therefore, starting the procedure, experienced housewives recommend wearing gloves.

How to cook young potatoes - the best recipe with video

If not so much time is available, then you should use the following recipe. In the oven, young potatoes are cooked without your presence.

• 1 kg of new potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp olive or sunflower oils.

Cooking:

1. Peel the potatoes from a thin peel, wash them thoroughly and dry them slightly.
2. Place without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
3. Tighten the baking sheet with foil and set to bake until cooked (25-40 minutes, depending on size) in an oven warmed up to 220 ° C.
4. All the nuances of cooking will show a video instruction.

Oven potatoes - baked potato recipe

To get a particularly savory potato in the oven, you can pre-pickle it. Then the finished dish will acquire a sophisticated aroma and indescribable taste.

• 0.5–0.6 kg of potatoes;
• 3-4 tbsp vegetable oil;
• 2-3 garlic cloves;
• salt, black pepper to taste;
• a generous handful of any fragrant herbs.

Cooking:

1. Potato tubers can not be peeled, but only thoroughly washed in running water. If large potatoes, cut each into 4 parts, if medium, then into two.
2. Put the prepared tubers in any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and butter. Cover and shake vigorously several times so that all the spicy ingredients are evenly distributed.
3. Leave the potatoes to marinate for 10-30 minutes, shaking occasionally.
4. Put the pickled tubers in a heat-resistant bowl, pour the remaining marinade on top.
5. Put in a preheated oven (about 200 ° C) and bake, without covering for about 40 minutes. The finished potato becomes rosy and easily pricked with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a slow cooker is even easier. At the same time, it turns out to be a little fried on top and very tender inside.

• 1 kg of new potatoes;
• 50 g butter;
• water;
• salt.

Cooking:

1. Peel the potatoes using any convenient method, wash and put the whole in a multicooker bowl completely strictly in one layer. Pour some water.

2. Set the “double boiler” program (any one containing boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the device into frying or baking mode. Wait until the oil has completely melted and close the lid.

4. After 5-7 minutes, mix the browned potatoes and wait as much for the tubers to fry on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for cooking young potatoes with dill is the base. Using it and changing additional ingredients, you can always get a completely new dish.

• 1 kg of young potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Cooking:

1. Peel the tubers, cut into 2–4 parts, depending on the original size.
2. Pour water, salt to taste and cook after boiling until cooked on medium gas for 15-25 minutes.
3. Drain the boiled potatoes. Toss a generous slice of butter into a saucepan and shake gently to envelop each bite.
4. Chopped washed and dried dill and send to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, green onion, feathers of young garlic). Stir and serve immediately.

Small young potatoes - how to cook it deliciously

If, after sorting through the potatoes, especially miniature tubers remain, do not rush to let them in the banal mashed potatoes. From shallow young potatoes you can cook amazing food.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp vegetable;
• 2-3 cloves of garlic;
• salt.

Cooking:

1. Fill small potatoes in a bowl, fill with water and wash thoroughly using a brush or a hard sponge. After such a procedure, it is completely optional to clean it.
2. Pour the tubers with water and cook after boiling for 5–8 minutes until almost done.
3. Drain the water, and send the potatoes to the butter (vegetable and cream) heated in a pan.
4. Fry over medium heat until golden brown, do not forget to stir actively for uniform frying. It will take another 3-5 minutes.
5. Chop the garlic finely, toss it in the pan a couple of minutes before turning off the potatoes. Optionally, add a little fresh greens.

Fried potatoes

Young potatoes are great for frying, but there are a few nuances. Unlike the “old” tubers, it cooks much faster, and the slices perfectly retain their original shape and do not fall apart. For frying it is better to use olive or sunflower oil. Ideal fat or fat brisket.

• 8 medium potatoes;
• frying oil;
• salt;
• optional supplements.

Cooking:

1. To your liking, peel the potatoes or leave them “in their uniforms” with only good washing. Cut as you like: straws, cubes, circles.
2. Pour a generous portion of oil into the pan, as soon as it warms up, put the potatoes.
3. Fry as usual, stirring occasionally until the slices are cooked and become slightly golden.
4. About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for flavor. You can sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of young potatoes is best combined with butter and garlic. The following recipe will tell you in detail how to cook a particularly tasty and fragrant dish.

• 1.5 kg of potatoes;
• 6 tbsp vegetable oil;
• 3 large cloves of garlic;
• small salt;
• paprika;
• a mixture of peppers;
• 100 g of hard cheese.

Cooking:

1. Cut the peeled potatoes into large slices. Pour cold water for 10 minutes to remove excess starch.
2. Drain the water, dry the potatoes a little in the air. Add salt, pepper mixture and paprika. Other herbs can be used if desired.
3. Pass the garlic through the press. Add it to potatoes, pour over vegetable oil. Stir and leave for 5-10 minutes for marinating.
4. Put lightly pickled potatoes on a baking sheet covered with parchment in an even layer, top with grated cheese.
5. Bake for about 20-30 minutes in an oven at an average temperature of 200 ° C. Sprinkle with fresh herbs when serving.

Young potato with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without any difficulties. To make chicken meat as soft and tender as young potatoes, it must be pickled in advance.

• 3 chicken thighs;
• 0.7 g of new potatoes;
• 100 ml sour cream;
• 3-4 cloves of garlic;
• fresh greens;
• salt, coarsely ground pepper.

Cooking:

1. Clean your washed hips with pepper, salt, and crushed garlic. Leave for about an hour in the refrigerator for marinating.
2. Peel medium-sized potatoes, cut into quarters. Pour sour cream, add a little salt and mix.
3. Lubricate the deep form with oil, put the pickled thighs in the center, spread the potatoes at the edges.
4. Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven heated to 180–200 ° C.
5. Remove the foil and bake for another 5-8 minutes to get a brownish crust on chicken and potatoes. At the end, sprinkle with finely chopped herbs.

Sour cream makes the delicate taste of young potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

• 500 g of potatoes;
• 3 tsp sour cream;
• 50 g of hard cheese;
• ½ tsp flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• it tastes like salt and pepper.

Cooking:

1. Peel the potato from a thin skin, cut it randomly and fill it with cold water for 10 minutes.
2. At this time, prepare the sour cream sauce: add flour, salt, pepper and garlic passed through the crush to the sour cream.
3. Lay the slices of potatoes on a greased baking sheet, top with sour cream sauce and sprinkle with coarsely grated cheese.
4. Bake for about 30–40 minutes in an oven heated to 180 ° C.
5. Video recipe offers another option for cooking young potatoes with sour cream.