Young Potatoes in the Oven

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The perfect way to prepare potatoes — they turn out not boiled, not fried, but baked, without the taste of burnt oil, yet with spicy paprika, a delicious crust, and a veil of melted butter from the oven. The main secret of the potato recipe is that, after boiling them, you should slightly mash them with a potato masher before baking, so that the potato flesh fully absorbs the oil and spices.

Ingredients

New Potatoes - 2 lbs
Vegetable Oil - 1 fl oz
Butter - 1.8 oz
Garlic - 5 cloves
Dill - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste
Paprika - to taste

Step by Step guide

Step 1

Wash the potatoes thoroughly to remove any dirt. If the dirt doesn't come off, soak the potatoes in cold water for 10 minutes, then rinse them again. Place the clean potatoes in fresh water, bring to a boil, and cook for 10 minutes.

Step 2

Drain the potatoes in a colander and let them sit for 5 minutes to allow the water to drain.

Step 3

Peel the garlic cloves and crush them with the flat side of a knife.

Step 4

Place the potatoes on a baking tray lined with parchment paper. Gently crush each potato with a masher or the bottom of a glass.

Step 5

Sprinkle the potatoes with salt, pepper, and paprika, drizzle with vegetable oil, and place small cubes of butter and garlic between the potatoes. Bake in a preheated oven at 392°F for 20 minutes.