Rustic potatoes

Recently, among residents of megacities and large cities, life outside the city is becoming increasingly popular. Extinguished air, noise, endless traffic jams in the urban environment have a disastrous effect on human health. Therefore, clean air, the absence of smog, urban bustle, rustling neighbors can not but cause the desire to settle far from the city or buy a household plot.

On your land you can plant your favorite vegetables and fruits, greens. And for this you do not have to run every time to the store. In addition, they will not contain harmful chemical additives. Favorite by many potatoes - not an exception.

The potatoes are rustic - really simple, but with nothing incomparable in taste, food. The simplicity of cooking, this food is one of the first places. True, this does not detract from its merits. The potatoes are rustic and ideal as an independent dish, and as an annex to the main dish. Its taste varies depending on the spices used and the imagination of the cook.

Before you cook potatoes in a country style, you should decide on the recipe. They do not differ much, but nevertheless each of them has its own peculiarity. Some recipes assume the addition of cream or sour cream, others allow you to experiment with greens.

Preferably for the preparation to use young tubers, then the potatoes in the countryside will be especially tasty. Moreover, it does not require peeling. But you can use the old one. It is good in combination with mushrooms (especially white), meat and fish ingredients.

How to cook potatoes in a country style? This is one of the first questions that interest young masters. It is they who need to learn all the secrets of this simple dish, which will help out at any time. As a seasoning, you can use any mixture of peppers and spices, but the best combination is the greens of dill, parsley and young garlic.

We cook potatoes in a country style. For this we need 1.5-2 kg of young potatoes. We try to choose smooth, not damaged tubers. Aesthetics have not been canceled yet! If necessary, remove darkened places and eyes. Rinse thoroughly under cool water without removing the peel. You may need to use a brush. Let's dry up. We also need salt and vegetable oil - 5-6 tablespoons. For those who like more caloric food, I recommend using pork fat instead of oil - then the potatoes are richer in a richer way. Greens of dill and parsley, stems of chives, as well as young garlic (we will use its shoots), as well as possible approach to this dish.

If the potatoes are the same small size, we leave it in its entirety, we cut the big tubers into quarters. We put the vegetables in pre-warmed with vegetable oil, without forgetting to add salt to taste. Fry the potatoes until crisp golden brown crusts. To do this, we will fry it on high heat, not forgetting to stir so that it does not burn, for several minutes. Next, we take out the potatoes and let the excess fat drain (for this you can use paper kitchen towels).

On a baking sheet, lightly sprinkled with oil, lay out our potatoes. The gas oven must be heated to 200, the electric oven to 220 ° C. Sprinkle the contents of the baking tray with a small amount of finely chopped dill sprigs, parsley and green shoots of young garlic, pour sour cream. We send the dish to the oven for 20 minutes. 3 minutes before removing the baking tray from the oven, sprinkle with the remaining greens and finely chopped garlic. The potatoes are rustic ready!