Idaho potatoes are one of the simplest and tastiest dishes that have come to us from America. These are potatoes baked with spices. This delicacy is prepared very easily and quickly. Can be served as a side dish with many meat dishes.
young potatoes of medium size – 4 pcs;
greens – dill and parsley;
garlic – 1 clove;
sunflower oil – 3 tbsp. spoon;
mustard to taste.
Choose potatoes that are flat and large. The uniqueness of this dish is that the potatoes are cooked along with the skin. Therefore, rinse each tuber thoroughly, you can scrub with a brush to remove strong dirt. Then let the vegetables dry.
Cut each potato in half, then cut each in half into three more pieces. In the end, you’ll look like you’re cutting apples for charlotte, only the slices shouldn’t be thin.
Pour the water into a small saucepan and put it on the stove to heat up.
Add the chopped potatoes to the pot. This should be done while the water is still cold. Bring to a boil and cook for about 3 minutes.
Remove the potatoes from the pan, place on a plate and let cool.
When the potatoes cool, you can make the sauce.
In a deep bowl, combine sunflower oil and mustard.
Wash parsley and dill and finely chop.
Peel a clove of garlic and finely chop.
Mix all ingredients in a bowl. Your sauce is ready.
Remove the pan and grease with vegetable oil.
Spread each potato wedge thoroughly with the prepared sauce and spread it gently on the baking sheet. Potatoes should face down.
Turn on the oven and heat it to 200 degrees.
Take a baking sheet with potato wedges and put it in the oven. Bake the dish for 20-25 minutes. To check the readiness of the potatoes, pierce them with a fork; if the fork is easy to pass, the vegetables are ready.