Baked young potatoes
6 servings
60 minutes
Baked young potatoes are a simple and heartfelt dish of Russian cuisine that carries the warmth of home. Young potatoes, with their tender texture and thin skin, are first boiled until semi-cooked and then baked in the oven with garlic, butter, and spices to achieve an appetizing golden crust. This recipe traces back to village traditions where fresh potatoes were baked in the oven, filling the home with cozy aromas. The taste of the dish is harmonious: the softness of the potato contrasts with the slight spiciness of garlic, while dill adds fresh herbal notes. It can be served as a standalone dish or as a side to meat and fish and pairs perfectly with sour cream. Baked young potatoes symbolize simplicity and richness of flavor that is always associated with home comfort.
1
Wash young potatoes with a brush. Cut the tubers in half, place them in a pot of boiling salted water, and boil until half-cooked for 10 minutes. Drain the water and dry the potatoes.
- New potatoes: 1 kg
- Salt: to taste
2
Preheat the oven to 180 °C. Place the potatoes in a baking dish. Crush the garlic and add it to the potatoes. Season with salt and pepper. Cut the butter into small pieces and place it on top of the potatoes.
- New potatoes: 1 kg
- Garlic: 5 clove
- Salt: to taste
- Ground black pepper: to taste
- Butter: 100 g
3
Place the dish in the oven and bake for 40 minutes until golden brown. During baking, gently stir the potatoes 2-3 times. Transfer the cooked potatoes to a plate and sprinkle with dill before serving.
- New potatoes: 1 kg
- Dill: 1 bunch
