Be honest, who doesn't love whole new potatoes baked in the oven? It seems to me that such people do not exist in nature! The season of new potatoes is very short, and I can cook baked new potatoes in the oven with garlic at least every day, and none of my household gets tired of such a dish. Today I want to advise you to prepare a surprisingly beautiful and tasty dish that will be a wonderful side dish not only for lunch or dinner, but also on the festive table.

We will cook new potatoes baked in the oven with basil and garlic in their skins: fragrant and appetizing - just lick your fingers! There is nothing easier than baking whole potatoes in the oven with fragrant spices! But let's get it right. I invite you to my kitchen, where I will tell you in detail and show you how to cook new potatoes in the oven with a golden crust, amazingly tasty and fragrant.

Ingredients:

• 1 kg of potatoes;
• 0.5 st. l. salt;
• 1 st. l. dried basil;
• 1 st. l. vegetable oil;
• 3-4 medium sized garlic cloves

How to bake whole potatoes in the oven:

For this recipe, it is better to choose small potatoes - they look more appetizing than their older brothers. And in this case, it is impossible to cut large potatoes into small pieces: we will bake the potatoes with the peel, so when cut, it will be prepared differently and, as a result, will look inorganic. Try to pick up all the potatoes about the same size and similar shape.

If you bought already well-washed potatoes, then you are very lucky: consider that all the main work has already been done for you. If not, arm yourself with patience and wash the potatoes thoroughly. It will be faster and more convenient if you use a kitchen brush: it easily removes even very dried dirt from the peel.

Put the selected and washed potatoes in a deep bowl. Now our task is to combine it with spices. Sprinkle salt over the potatoes. Then add dried basil to the tubers. Strictly speaking, you can take any spices: now there is a huge selection of all kinds of seasonings in stores. I cooked such potatoes with a mixture of Provence herbs, and experimented with paprika and turmeric ... But I liked basil the most - it emphasizes the taste of potatoes in the best possible way and gives it a completely new sound.

We clean the garlic, crush it through a press (or cut it finely with a knife). And add to potatoes.

The last chord is vegetable oil. It is not at all necessary to use olive, refined sunflower will also do the job perfectly.

And now we mix the potatoes well with spices, while trying to ensure that salt, basil, garlic, and oil, of course, cover the potato tubers on all sides.

We heat the oven to 220 degrees. Put the potatoes in spices on a baking sheet. And send to bake for 20 minutes.

After 20 minutes, we take out the baking sheet with potatoes from the oven, turn the tubers over to the other side and send them to bake again for 20 minutes. Then the potatoes will be completely covered with a golden crust.

In 40 minutes, the potatoes should be completely baked. But if you are in doubt whether it is ready, then it is best to try to pierce it with a match, a toothpick or a wooden skewer: if it easily enters the potato, then everything can be taken out.

Today I decided to cook baked potatoes in the oven. A delicious potato with sauce, fresh salad, meat or fish for dinner is just what you need after a busy day. What do we usually do with young potatoes? We clean it, scrape it with a knife, getting our hands dirty, and then simply boil it, seasoning it with oil and dill. It's delicious, but simple and ordinary. But you want to have more than one recipe in your arsenal to cook casseroles, salads, breaded potatoes and much more.

How to peel new potatoes?

Young potatoes have a thin skin that can be easily peeled off. But every hostess knows what happens to a manicure after cooking a young potato: the fingers get a brown tint, and the nails become dirty. Yes, and it takes a lot of time, which can be better spent. There are two easy ways to peel young potatoes quickly and without damaging the manicure:

1. Use a metal scraper.
2. Pour a lot of salt into the pan with young potatoes, close the lid, shake for 3-5 minutes and rinse. After that, the peel should come off easily.

Is it possible to bake new potatoes in the oven?

Young potatoes are very different from the ones we buy in the fall. It is watery and contains less starch. Even frying such potatoes is difficult, but how tasty is it to bake young potatoes in the oven? Everything is simple with this: young potatoes are baked easily and quickly, but they must be smeared well with oil. Read on for details on how to cook new potatoes baked in the oven.

• • Wash the potatoes well, cut across in several places and salt a little.

• • Cut the meat into small slices, cut the onion into half rings. Insert meat and onion into slits.
  • Season potatoes with chopped spices, brush with butter and sprinkle with grated cheese.
  • Bake potatoes at 200 degrees until cooked.

How much to bake new potatoes in the oven is difficult to say exactly. It depends on the juiciness of the potato tubers, as well as the method of baking - in an open form or in foil, for example.

Other potato recipes:

Ingredients

• 700 g of young potatoes;
• 2 tablespoons of olive oil;
• 1 teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Rinse the potatoes well. Put it in a saucepan, cover with water and bring to a boil over medium heat. Simmer for another 10 minutes and drain in a colander to drain.

Lay the potatoes on a baking sheet and lightly crush each tuber with a potato masher. Drizzle with oil and sprinkle with salt and spices. Put in an oven preheated to 200 ° C for 20 minutes. Ready potatoes should be covered with a ruddy crispy crust.

Ingredients

• 450 g of small young potatoes;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of soy sauce;
• 3 tablespoons of honey;
• 1 clove of garlic;
• 1 tablespoon of sesame seeds.

Cooking

Rinse tubers thoroughly and dry in a colander. Heat the oil in a wide skillet over medium heat and arrange the potatoes in a single layer. Saute vegetables covered for 20 minutes. Shake the pan every 5 minutes to ensure the potatoes cook evenly. From the inside, it should become soft.

Mix soy sauce, honey and minced garlic and pour this mixture over the potatoes. Cook for 4-5 minutes, stirring constantly, until the sauce thickens and the cooked potatoes have a shiny crust. Remove skillet from heat, sprinkle potatoes with sesame seeds and mix well.

Ingredients

• 650 g of young potatoes;
• 1 teaspoon of olive oil;
• 2 small onions;
• 200 g smoked bacon;
• 4 eggs;
• 300 ml;
• 170 ml of heavy cream;
• salt - to taste;
• 100 g cheddar cheese;
• a few sprigs of arugula.

Cooking

Rinse the potatoes and scrape off the skin with the rough side of a sponge. Put in a saucepan, cover with cold water and cook for 10-12 minutes after boiling water.

Heat the oil in a frying pan and fry the finely chopped onion and chopped bacon. In a separate bowl, beat eggs, milk, cream, salt and pepper until smooth.

Cut the potatoes into thin slices and arrange in layers in a baking dish. Scatter onion and bacon on top. Drizzle with cream mixture and sprinkle with grated cheese. Bake at 180°C for 25-30 minutes. Garnish with a whole rocket before serving.

Ingredients

• 1 kg of young potatoes;
• 1 clove of garlic;
• 2 dried bay leaves;
• 200 ml dry white;
• 50 g butter;
• salt - to taste.

Cooking

Put washed potatoes, crushed garlic and bay leaves in a saucepan. Pour in the wine, add the oil and cover the saucepan with a lid. Simmer the potatoes over medium heat for an hour until the wine has evaporated.

Reduce heat and cook until browned. Shake and turn the potatoes occasionally so that they fry evenly. Sprinkle with salt before serving.

Ingredients

• 900 g of young potatoes;
• salt - to taste;
• 1 small onion;
• 1-2 cloves of garlic;
• 180 ml of heavy cream;
• ½ bunch dill.

Cooking

Rinse the potatoes and lightly scrape the skin off with the rough side of the sponge. Cut large tubers in half or quarters.

Place the potatoes in a saucepan, cover with cold water and add about ½ tablespoon of salt. Bring the water to a boil and cook the tubers for another 15-20 minutes. Cooked potatoes should be easy to pierce with a fork.

Drain it in a colander to drain excess liquid.

Place the skillet over medium heat and heat the oil. Fry finely chopped onion until golden brown. Add chopped and cook for another minute, constantly stirring the vegetables. Pour in the cream and season to taste.

Bring the sauce to a boil, lower the heat and cook for a couple more minutes, stirring occasionally. Add chopped dill, stir and remove pan from heat. Pour sauce over boiled potatoes and mix well.

Ingredients

• 1 lemon;
• 4 chicken legs;
• 1 kg of young potatoes;
• 4 sprigs of fresh rosemary;
• 1 bunch of fresh thyme;
• 2 fresh bay leaves;
• 1-2 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 100 g stuffed olives.

Cooking

Cut the lemon lengthwise into quarters. Arrange lemon wedges, chicken legs, washed potatoes, rosemary, thyme, and bay leaves on a baking sheet. Drizzle with oil, season with spices and stir. Place the tray in a preheated oven at 180°C for 45 minutes.

Then pour these ingredients with the juice of the baked lemon. Crush the potatoes with a masher or a glass so that it better absorbs the taste and aroma of citrus.

Spread the olives on a baking sheet, stir and bake for about 15 more minutes. The chicken should be completely fried, and the potatoes should be golden brown.

Ingredients

• 1 kg of young potatoes;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• ¼ bunch of dill;
• 2 tablespoons of breadcrumbs.

Cooking

Wash the potatoes well and make deep vertical cuts on them at a distance of about 3 mm from each other. Place potatoes on a baking sheet, drizzle with oil, season with salt and pepper, and toss to combine. You can use other spices to your taste.

Bake potatoes, cut side up, at 220°C for about 20 minutes. Mix the chopped dill and breadcrumbs, sprinkle the vegetables with this mixture and cook for another 15 minutes.

Ingredients

• 700 g of young potatoes;
• 1 teaspoon + 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 120 g ricotta;
• 2 tablespoons grated hard cheese;
• ½ lemon.

Cooking

Cover the baking sheet with a large piece. Place washed potatoes in the middle, drizzle with 1 teaspoon of oil and season with salt and pepper. Connect the ends of the foil to form a baking bag. Place the baking sheet in an oven preheated to 230 ° C for 35-40 minutes.

Mix ricotta, hard cheese, finely grated lemon zest, salt and pepper. When the baked potato has cooled slightly, make a cross cut at the top of each tuber and open slightly.

Put about 1 teaspoon of cheese mass inside the potatoes. Transfer the stuffed potatoes to a serving platter, drizzle with remaining oil and sprinkle with pepper.

Ingredients

• 1 kg of young potatoes;
• salt - to taste;
• 60 ml of olive oil;
• ground black pepper - to taste;
• 80 g parmesan or other hard;
• a few sprigs of parsley.

Cooking

Rinse potatoes well, place in a saucepan and cover with cold water. Add about 2 teaspoons of salt and bring the water to a boil. Reduce heat and simmer for about 20 more minutes.

Place potatoes on a baking sheet and let cool for 10-15 minutes. Then gently crush each potato with a potato masher or the bottom of a glass.

Drizzle the vegetables with half the oil and season with salt and pepper. Bake for 12-15 minutes at 230°C. Then turn the potatoes over with a spatula, drizzle with the remaining oil, sprinkle with seasonings and leave in the oven for another 15 minutes, until the dish is covered with a crispy golden crust.

Sprinkle with grated cheese and cook for a few more minutes until it melts. Garnish potatoes with finely chopped parsley before serving.

10. Warm salad with new potatoes, bacon and mustard dressing

Ingredients

• 900 g of young potatoes;
• salt - to taste;
• 6 slices of bacon;
• 1 red onion;
• 60 ml apple cider vinegar;
• 2 tablespoons of water;
• 1 tablespoon of olive oil;
• 1 tablespoon grainy;
• ½ teaspoon of sugar;
• ground black pepper - to taste;
• a few green onions.

Cooking

Rinse the potatoes and scrape the skin off with the rough side of a sponge. Cut small tubers in half, and large ones into quarters.

Put the vegetables in a saucepan, cover with water and salt. Bring to a boil and cook for another 15-20 minutes. Potatoes should be easy to pierce with a knife or fork. Transfer it to a colander to drain excess liquid.

Cook the bacon in a skillet over medium heat for about 8 minutes. When crispy, transfer the bacon to a plate lined with paper towels.

In the fat remaining in the pan, lightly fry the finely chopped onion. Add vinegar, water, oil, mustard and sugar. Stir, bring mixture to a boil, remove from heat and season with salt and pepper.

Place the slightly cooled potatoes, bacon, and chopped onion in a salad bowl. Pour mustard dressing over and stir.

Young potatoes with fresh dill and young garlic are a real treat. It is not for nothing that we have been waiting for the summer season for almost a whole year, when you can taste this wonderful, albeit simple dish. But the best part is that early potatoes are not only tasty, but also extremely healthy.

Like many fresh vegetables, it contains a record number of elements and vitamins important for health. Moreover, young potatoes are considered a low-calorie vegetable. In boiled form, this figure barely exceeds 60 units.

The use of a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youthfulness of cells and the whole organism. The components that make up the potato help to normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin, this will only add to the dish of usefulness. It is believed that it is in the upper part of the root crop that contains the greatest amount of useful elements. In addition, the peel of a young potato is so thin that it can be easily removed with the slightest effort. You can clean the tubers not only with a knife, but also with a hard sponge, a metal mesh, or even salt.

In the latter case, it is recommended to put the root crops in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to fill the tubers with water and hold them for 5-10 minutes, then wash thoroughly, applying some effort. If the potatoes are fresh, just recently dug out of the ground, then the peel itself will move away from the root crops.

When peeling potatoes, it is important to remember that the starch released during this will certainly turn the hands dark. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook new potatoes - the best recipe with video

If you don’t have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will cook without your presence.

• 1 kg of young potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp olive oil or sunflower oil.

Cooking:

1. Peel potatoes from thin skins, wash thoroughly and lightly dry.
2. Lay out, without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and drizzle with oil. Stir with a spoon.
3. Tighten the baking sheet with foil and bake until cooked (25-40 minutes depending on the size) in an oven preheated to 220 ° C.
4. All the nuances of cooking will show the video instruction.

Young potatoes in the oven - baked potato recipe

To get a particularly spicy potato in the oven, you can pre-marinate it. Then the finished dish will acquire a refined aroma and indescribable taste.

• 0.5–0.6 kg potatoes;
• 3–4 tbsp vegetable oil;
• 2-3 garlic cloves;
• salt, black pepper to taste;
• a generous handful of any aromatic herbs.

Cooking:

1. Potato tubers can not be peeled, but only thoroughly washed in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
2. Fold the prepared tubers into any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil there. Cover and shake vigorously several times to distribute all the spice ingredients evenly.
3. Let the potatoes marinate for 10-30 minutes, shaking occasionally.
4. Put the pickled tubers in a heat-resistant bowl, pour the rest of the marinade on top.
5. Place in a preheated oven (about 200°C) and bake uncovered for about 40 minutes. Ready potatoes become ruddy and are easily pricked with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a slow cooker is even easier. At the same time, it turns out a little fried on top and very tender inside.

• 1 kg of young potatoes;
• 50 g butter;
• water;
• salt.

Cooking:

1. Peel the potatoes by any convenient method, wash and put them in a multicooker bowl entirely in one layer. Pour some water.

2. Set the "steamer" program (any one that provides for boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the device in frying or baking mode. Wait until the butter has completely melted and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount more so that the tubers are fried on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for young potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

• 1 kg of young potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Cooking:

1. Peel the tubers, cut into 2-4 parts, depending on the original size.
2. Pour in water, salt to taste and cook after boiling until tender on medium gas for 15–25 minutes.
3. Drain water from boiled potatoes. Drop a generous chunk of butter into the saucepan and shake lightly to coat each piece.
4. Chop the washed and dried dill and send to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, green onion, young garlic feathers). Stir and serve immediately.

Small young potatoes - how to cook it deliciously

If, after sorting out the potatoes, especially miniature tubers remain, do not rush to let them into a banal mashed potatoes. From small young potatoes you can cook an amazing meal.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp vegetable;
• 2-3 cloves of garlic;
• salt.

Cooking:

1. Put small potatoes in a bowl, cover with water and wash well using a brush or a hard sponge. After such a procedure, it is not necessary to clean it at all.
2. Pour the tubers with water and cook after boiling for 5-8 minutes until almost cooked.
3. Drain the water, and send the potatoes to the oil heated in a pan (vegetable with butter).
4. Fry over medium heat until golden brown, stirring vigorously for even browning. This will take another 3-5 minutes.
5. Finely chop the garlic, throw it into the pan a couple of minutes before turning off the potatoes. You can add some fresh herbs if you like.

Fried young potatoes

Young potatoes are great for frying, but there are a few nuances. Unlike the "old" tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive or sunflower oil. Lard or fatty brisket is ideal.

• 8 medium potatoes;
• oil for frying;
• salt;
• supplement as desired.

Cooking:

1. According to your taste, peel the potatoes or leave them “in their uniforms”, only washing them well. Cut as you like: straws, cubes, circles.
2. Pour a generous portion of oil into the pan, once it warms up, add the potatoes.
3. Fry as usual, stirring occasionally, until the slices are cooked through and lightly golden.
4. About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for flavor. You can sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of a young potato is best combined with butter and garlic. The following recipe will tell you in detail how to cook a particularly tasty and aromatic dish.

• 1.5 kg of potatoes;
• 6 tbsp vegetable oil;
• 3 large cloves of garlic;
• fine salt;
• paprika;
• a mixture of peppers;
• 100 g hard cheese.

Cooking:

1. Peeled potatoes cut into large slices. Pour cold water for 10 minutes to remove excess starch.
2. Drain the water, air dry the potatoes a little. Add salt, pepper mixture and paprika. Other herbs can be used if desired.
3. Pass the garlic through a press. Add it to potatoes, pour vegetable oil. Stir and let marinate for 5-10 minutes.
4. Spread lightly pickled potatoes on a parchment-lined baking sheet in an even layer, top with grated cheese.
5. Bake for about 20-30 minutes in an oven at an average temperature of 200°C. Sprinkle with fresh herbs when serving.

Young potatoes with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without much difficulty. In order for chicken meat to be as soft and tender as new potatoes, it must be marinated in advance.

• 3 chicken thighs;
• 0.7 g of young potatoes;
• 100 ml sour cream;
• 3-4 cloves of garlic;
• fresh greens;
• salt, coarsely ground pepper.

Cooking:

1. Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave for about an hour in the refrigerator to marinate.
2. Peel a medium sized potato, cut into quarters. Pour sour cream, add a little salt and mix.
3. Grease a deep form with oil, put the pickled thighs in the center, spread the potatoes around the edges.
4. Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200 ° C.
5. Remove the foil and bake for 5-8 more minutes to brown the chicken and potatoes. At the end, sprinkle with finely chopped herbs.

Sour cream makes the delicate taste of new potatoes more pronounced, and the cheese crust that forms during baking preserves its loose structure.

• 500 g potatoes;
• 3 tsp sour cream;
• 50 g of hard cheese;
• ½ tsp flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• salt and pepper to taste.

Cooking:

1. Peel the potatoes from a thin skin, cut randomly and pour cold water for 10 minutes.
2. At this time, prepare sour cream sauce: add flour, salt, pepper and garlic, passed through a crush, into sour cream.
3. Arrange potato slices on a greased baking sheet, top with sour cream sauce and sprinkle with coarsely grated cheese.
4. Bake for approximately 30-40 minutes in an oven preheated to 180°C.
5. The video recipe offers another option for cooking young potatoes with sour cream.

Since the potato came to us from America, it has become the most popular and beloved treat for many generations. People have learned how to make a lot of goodies out of potatoes, cooks from all countries add it to most meat and vegetable dishes. Potatoes in the oven deserve special attention, because, in addition to the benefits mentioned, it becomes more fragrant, tender and tasty. The recipe for potatoes in the oven should be adopted by every housewife, since today potatoes in the oven can decorate any table. Moreover, when thinking about how to cook potatoes in the oven, it should be borne in mind that the addition of just one additional ingredient significantly changes the recipe for the final dish. There are, for example, such dishes: potatoes with meat in the oven, potatoes in the oven with chicken meat, potatoes with mushrooms in the oven, potatoes with minced meat in the oven, potatoes with pork in the oven, potatoes in the oven with cheese. Moreover, the recipe for potatoes with meat in the oven also varies depending on what kind of meat is used in the preparation of this dish. Different meats require different temperatures, cooking times, accompanying spices, etc.

On our site you can find recipes that interest you with photos of dishes. For example, when planning to cook a dish "potatoes in the oven", a photo of this delicacy will help you understand how it should look in the final version. If you have conceived something more complicated, for example, “potatoes with meat in the oven”, a photo of such a dish will be all the more useful to you. It should be noted that all variants of the “potatoes in the oven” dish with a photo win and immediately acquire their admirers. Undoubtedly, there are many such among our readers. Therefore, if you succeeded in your version of the “potatoes in the oven” dish, feel free to send us the recipe with a photo, and we, in turn, will share it with other lovers of this delicacy. Or a variant of the dish "potatoes with chicken in the oven" with a photo, the recipe of which is your invention, can also be offered to other visitors to our site.

The most interesting and common potato recipe is oven-baked potatoes. Many people know how to bake potatoes in the oven, but it's still worth checking out our recipes. There you will find a lot of interesting things, and perhaps discover something new for yourself.

To help the hostess, there are also some tips for storing, preparing and cooking potatoes in the oven:

Store potatoes in a dark and cool place, but not in the refrigerator.

Potatoes stored in the light increase the content of the harmful substance solanine.

So that the peeled potatoes do not darken, they must be put in cold water. But you should not keep peeled potatoes in cold water for a long time, as this leads to starch leaching, and this in turn worsens the taste.

Green and sprouted potatoes must be peeled before cooking.

You do not need to stir dishes with potatoes often, as this increases the loss of vitamins.

Dishes with potatoes and vegetables should also not be heated for a long time and reheated repeatedly. This not only reduces the nutritional value, but also worsens the taste of the dishes.

You should not eat green potato tubers, so as not to harm your health.