Spicy potatoes baked in slices

Spicy potatoes baked in slices
This dish was created especially for people who bought a multivark for cooking simple and tasty things, and hope that this clever device will save them time. This potato is prepared according to the principle — to scribble into the bowl of products, press the desired button and go on business. And even if the multivarker is in the «Heated» mode for several hours, it will not spoil the potato; on the contrary, it will only make it more saturated and soften.

In occasion of spices — they here can be absolutely any. Let’s look at some typical «kits» that fit into a potato.
So, on a garnish for a family of 4 people you need about 4 large or 8 small potatoes.
Possible spices (not including the obligatory salt in any case, as well as several tablespoons of vegetable oil):
— «Provencal herbs», black pepper;
— cumin, dried garlic;
— black and red pepper, savory, turmeric, coriander;
— red sweet pepper (dried pieces), paprika, oregano, basil, ginger, cumin;
— barberry, cumin, turmeric, paprika, ginger;
— savory, mustard, basil, peppers — fragrant and white (the latter quite a bit).
Or it can be a ready-made spice set from the store (say, «For potatoes» or «Flavored herbs»).
1. Peel the potatoes, optionally cut them into slices (if the tubers are very large, they can be cut into 12 pieces). Fold all the potatoes in a deep bowl, sprinkle with spices, salt, pour with vegetable oil.
2. After that, potatoes should be vigorously shaken, or just thoroughly mixed, so that it is evenly covered with spices and butter.
3. Transfer the potatoes to the dry bowl of the multivark.
4. Select the «Baking» mode for a period of 45 minutes to 1 hour. In the first case, the result will be moderately soft potatoes with a still noticeable crust underneath. In the second crust will be already crispy.
This potato is ideal for both meat dishes and fish. In winter, it is better to supplement with salads — sauerkraut, grated celery root (in the photo) or by preserving.
Bon Appetit!

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