|potatoes — 2 kg|
|oil — 50 ml|
|tomatoes — 500 grams|
|salt and spices — to taste|
|greens — a bunch|
There are several ways of cooking: some immediately peel and boil the potatoes in slices. But we will cook in a uniform until half-ready, preserving a lot of vitamins.
How to cook Ruddy potatoes in a rustic way
Rustic potatoes are a dish of incredible taste. Sweet, fragrant potatoes with a crispy crust will not leave anyone indifferent. And most importantly, the recipe is incredibly simple and is prepared with minimal effort.
I wash the potatoes and send them to cook until half-cooked in a uniform. The fork should pierce the tuber with effort. Now you need to let it cool down so that your hands can work comfortably. You can boil more potatoes and leave some in the refrigerator (after cooling down), so you can repeat the recipe in a couple of days, but you will no longer need to cook potatoes.
After cooling, cut the potatoes into large slices. Put everything in a saucepan, add salt, oil and spices to your liking. Cover with a lid and shake well so that each slice is evenly covered with oil and spices.
We put potato slices on a parchment-lined baking sheet. They should be distributed evenly so that they do not touch each other.
We set the mode to 180-190 degrees. It is good if there is a blowing function in the oven. Fry until a beautiful crust appears. You can do it without an oven, just frying in a frying pan.
We serve ruddy potatoes necessarily hot in addition to vegetables and herbs.