Baked young potatoes
Ingredients : 1 kg of potatoes, 4 tbsp. l. vegetable oil, 1-2 h. Mustard, 3-4 cloves of garlic, 1/2 lemon, for a pinch of basil, oregano and rosemary (you can take fresh), 1/2 h. l. Papriks, salt, a little red hot pepper.
Cooking method : Mix in a large deep bowl vegetable oil, mustard, missed through press garlic, lemon juice, paprika and dried herbs. Potatoes are pretty clean, it is not necessary to clean. Cut into 4 parts (if a large tuber, interesting recipes, then 8). Potatoes omit into the fragrant mixture, mix well. Salt and pepper with sharp pepper. Stir again. Little baking tray with baking paper or foil. Share potatoes in one layer (otherwise it will not succumb). Preheat oven to 180 degrees. Bake to a golden crust for about 40 minutes. Several times the potatoes should be prevented.
Tip: For this dish, it is better to take small tubers about the same size.
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Potato fritters
Ingredients: 5 potatoes, 1 bulb, 2 tbsp. Starch, 1 egg, 70 g of soft cheese, vegetable oil. For sauce: 250 ml sour cream, dill, 1-2 cloves of garlic, salt.
Cooking method: Potatoes clean and grate with a bow along with a bow. Drain excess juice. Add Egg, Salt, Starch, Cheese. Mix. Fry from two sides on oil to a golden crust. Serve with sour cream sauce. To do this, salt, squeeze the garlic and add a finely chopped dill. Mix.
Tip: These Oladiam is perfectly suited by a lightly salted red fish.
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Soup with garlic croutons
Ingredients: 8 young potatoes, 2 bulbs, 1 l of broth (or water), 2 h. Seeds mustard, vegetable oil, 300 g of cream soft cheese, small bunch of green onions. For crouthing: 300 g of white bread, 2-3 cloves of garlic, vegetable oil.
Cooking method: Onions cut and fry on the oil until golden color in a pot of thick bottom. Add sliced straw potatoes, mustard seeds. Fry. Add broth and cook until potatoes are ready. With the help of a blender, the soup to turn into a puree. Add cheese. Mix. Sprinkle with a chopped green onion. Serve with garlic croutons. To do this, white bread cut into cubes, pour olive oil and add passed through the press garlic. Stir and fry on a dry frying pan to a crust.
Tip: For the croutin, yesterday's baguette or chiabat is perfect.