Potato with butter
There are potato in the sleeve on the table today. Only for 45 minutes turn out soft, fragrant and very tasty side dish. Potatoes can be cooked without peeling, and it brings a unique taste to the dish. A simple dressing of oils and herbs gives the dish a unique taste.
Equipment
- 1 knife
- 1 oven bag
- 1 teaspoon
- 1 baking mold
- 1 fork
- 1 scissors
Ingredients
- 10-15 pc potato
- 30 g butter
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp mixture of Provencal herbs
- bunch dill
Instructions
- Prepare everything you need. Choose potatoes of approximately the same size. Since the potatoes are young, it is not necessary to peel them, it is enough just to walk on the surface with a hard sponge to wash off all the dirt.
- With a sharp knife, make 3-4 incisions on each potato in different planes so that they do not intersect and the potatoes do not fall apart.10-15 pc potato
- Fold into a oven bag, add salt and Provencal herbs.¼ tsp salt, ¼ tsp mixture of Provencal herbs
- Pour in the olive oil.1 tbsp olive oil
- Tie the bag on both sides, the package is only on top. Shake the potatoes so that the oil, salt and spices are distributed over each tuber. Transfer to a form suitable for the oven, send to the oven and bake at 160° for 30-40 minutes, depending on the size.
- In the oven, the bag will swell up a lot, as it should be. If you can see through it that the incisions on the potatoes have expanded, then it is ready.
- With scissors, carefully cut off the top of the sleeve, pierce the largest potato with a fork, it should be soft.
- Put the pieces of butter and chopped dill.30 g butter, bunch dill
- Mix it up. Potatoes with butter are ready.
Nutrition
Calories: 35kcalCarbohydrates: 0.2gProtein: 0.04gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 78mgPotassium: 5mgFiber: 0.02gSugar: 0.01gVitamin A: 75IUVitamin C: 0.2mgCalcium: 1mgIron: 0.02mg