Potatoes Village-Style
Potatoes village-style is a dish that is suitable for both fasting days and festive occasions, especially when served with meat or fish dishes. To make it, you will need minimal ingredients: vegetables, spices, and vegetable oil. No fresh or dried herbs are added to the dish during cooking, as they will simply burn during baking! To ensure that the potato slices turn out fluffy and juicy, be sure to add a little water to the dish.
Information
Ingredients
- Potatoes5 piece
- Salt0.5 teaspoon
- Paprika3 pinch
- Black pepper2 pinch
- Vegetable oil2 tablespoon
- Water100 ml
- Greenson taste
Directions
First, prepare the ingredients for making country-style potatoes. Approximately 1.5 potatoes are calculated per serving.
Then, thoroughly wash the potato tubers with the hard side of a sponge, removing dirt and dust from them, as the tubers are baked with the skin. Cut each potato in half, and each half into wedges. The wider and larger the cut wedges, the longer they will take to bake. Place the sliced potatoes in a deep salad bowl.
Sprinkle with salt to taste.
Pour in vegetable oil. You can use olive or sunflower oil, but without flavor.
Add ground black pepper and paprika, if desired - a couple pinches of hot red pepper, if the dish will not be eaten by children. Mix thoroughly so that each potato wedge is coated with spices and oil. Do not add garlic! If you like garlic potato wedges, you can add it after baking.
Arrange the potato slices in a baking dish, making sure they do not touch each other. Pour about 100 ml of water from the side and place in the oven at 180 C for 30-40 minutes, watching the surface of the dish. If the potatoes brown before they are fully cooked, cover them with foil and continue baking until done.
Remove the baking dish with rustic potatoes and let the dish cool to 30-40 C. Only after that, add garlic, rosemary, thyme, and other herbs to taste.
Serve the rustic potatoes directly in the baking dish or on a plate.
