Country-Style Potatoes with Sauce
6 servings
60 minutes
A classic recipe, the very same potato that is so great to gobble up at some roadside fast food outlet. It is easy to cook, the main thing is that you get good potatoes - fresh, firm, juicy . Exactly such a tuber will be able to form a light but obvious crust at the exit, while preserving the tender crumbly pulp inside the slice. The contrast of the crust and pulp is not enough, you also need a beautiful set of spices from paprika, nutmeg, chili and garlic, which are traditionally used to powder country-style potatoes. Classic country-style potatoes should be served with a classic sauce - a mix of sour cream, mayonnaise with the addition of garlic and herbs.
1
Wash the potatoes well and cut them into wedges without peeling. Cut large tubers into six to eight pieces and small ones into four.
- Potato: 1 kg
2
Pat the potato dry with a paper towel.
3
Mix vegetable oil, salt, paprika, dried garlic, turmeric, nutmeg, and black pepper. You can add a little ground chili if you want it spicier.
- Vegetable oil: 30 ml
- Paprika: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Garlic powder: 0.5 teaspoon
- Nutmeg: to taste
- Chili powder: to taste
- Ground black pepper: to taste
- Salt: 1 teaspoon
4
Mix the spice blend with the potatoes so that all the pieces are coated.
5
Place the potato slices on a baking sheet lined with parchment paper (for better cooking, place them skin side down) and send them to an oven preheated to 180 degrees for 30-40 minutes. The finished potatoes should be soft and easily pierced with a fork.
6
While the potatoes are baking in the oven, prepare the sauce. For this, finely chop the dill and parsley.
- Parsley: 5 g
- Dill: 5 g
7
Mix sour cream, mayonnaise, herbs, and crushed garlic. If needed, salt the sauce to taste.
- Sour cream: 150 g
- Mayonnaise: 50 g
- Garlic: 2 cloves
- Salt: 1 teaspoon
8
Serve the cooked potatoes with sour cream sauce.
