You will need
- young potatoes of medium size – 4 pieces;
- herbs – dill and parsley;
- garlic - 1 clove;
- sunflower oil – 3 tbsp. spoons;
- mustard to taste.
Select smooth, large potatoes. The peculiarity of this dish is that the potatoes cooked with the peel. Therefore, each tuber thoroughly rinse, you can RUB with brush to remove heavy contamination. Then let the vegetables get dry.
Cut each potato in half, then each half for another three parts. The result should be as if you're slicing apples for Charlotte, only the slices should not be thin.
In a small saucepan, pour water and put to warm on the stove.
Put in a pan the sliced potatoes. This must be done while the water is still cold. Bring to a boil and allow potatoes to cook for about 3 minutes.
Remove from the pan the potatoes, place on a plate and let cool.
While the potatoes are cooling, you can prepare the sauce.
In a large bowl, mix sunflower oil and mustard.
Wash parsley and dill and chop them finely.
Peel a clove of garlic and carefully crush it.
Mix all the ingredients in a bowl. Your sauce is ready.
Remove the pan and thoroughly grease it with vegetable oil.
Each slice potatoes carefully spread prepared sauce and gently spread on the baking sheet. The potatoes should lay the peel down.
Turn the oven and preheat it to 200 degrees.
Take the pan with slices of potato and put it in the oven. Bake the dish for 20-25 minutes. To check the readiness of potatoes, pierce it with a fork, if the fork passes easily, the vegetable is ready.
For this dish it is best, of course, suitable variety of potatoes Idaho Russet". But since it is hard to find, use any kind of potatoes, but keep in mind the cooking time, the vegetables should be very soft after boiling. This recipe is suitable for pressupdated varieties. If you use in cooking crumbly variety, the potatoes cook, rinse it with boiling water.