Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients listed in the list. For this recipe, it is better to take small new potatoes. If you don't like to clean it, it doesn't matter, just wash it thoroughly with a brush, a thin peel won't hurt at all here.
Step 2:
Peel the garlic, pass the cloves through the press. The amount of garlic and other spices can be changed to your liking. In a container, mix mustard, refined vegetable oil, crushed garlic, paprika, curry, dried herbs and lemon juice. Stir the mixture.
Step 3:
Thoroughly wash and dry the potato tubers with paper towels. Cut into 2-4 pieces depending on the size and add to the bowl to the mixture of spices and oil. Mix thoroughly. Season the potatoes with salt and pepper, mix again.
Step 4:
Cover the baking sheet with parchment paper or foil. Put the potatoes in one layer (if there are a lot of potatoes, it is better to cook in two baking trays). Preheat the oven to 200 degrees in advance (10-15 minutes before cooking). Bake for about 30-40 minutes, stir the potatoes several times during baking. The baking time and temperature may be different for you, focus on the specifics of your technique.
Step 5:
When the potatoes are browned and soft, take the baking sheet out of the oven. Transfer the hot potatoes to a platter and serve as an independent dish or as a side dish to meat or fish. If you want, sprinkle chopped herbs on top of it. Bon appetit!
Root vegetables are best washed with a brush or a hard sponge under running water.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary dry - 131 kcal/100g
- Oregano dry - 306 kcal/100g
- Mustard ready - 418 kcal/100g
- New potatoes - 61 kcal/100g
