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Print Recipe
Baked Potatoes with Sour Cream Sauce Recipe
New baked potatoes in bacon with rosemary, Basil and thyme. For it, I will make a spicy sour cream sauce with grainy mustard and lemon juice with olive oil. Not difficult, but with such a great result, I just recommend it!
Cook Time 60 minutes
Servings
Ingredients
For potato
For sauce
Cook Time 60 minutes
Servings
Ingredients
For potato
For sauce
Instructions
  1. Young large potatoes are washed to the maximum with a brush. You don't need to skin it. Baked potatoes in the skin are very useful. Yes, and new potatoes have skins-you can say that there is no. Dry the tubers with a paper towel, cut in half lengthwise. Put it in a dish. Sprinkle with Basil, thyme, rosemary and salt. Mix with your hands and let stand for 5-10 minutes. Then wrap in strips of bacon and place in any shape or on a baking sheet. Put in the oven for 30 minutes at t-180 C. Check for readiness by piercing the potatoes with a toothpick or knife. That was enough time for me. Focus on your oven.
    Young large potatoes are washed to the maximum with a brush. You don't need to skin it. Baked potatoes in the skin are very useful. Yes, and new potatoes have skins-you can say that there is no. Dry the tubers with a paper towel, cut in half lengthwise. Put it in a dish. Sprinkle with Basil, thyme, rosemary and salt. Mix with your hands and let stand for 5-10 minutes. Then wrap in strips of bacon and place in any shape or on a baking sheet. Put in the oven for 30 minutes at t-180 C. Check for readiness by piercing the potatoes with a toothpick or knife. That was enough time for me. Focus on your oven.
  2. While the potatoes are baking, we make a sauce for them. Be sure to do it! The pair will make an excellent dish. Combine sour cream, olive oil, and grainy mustard (any) in a saucepan and squeeze the juice from the lemon slices into the same place. The sauce is ready.
    While the potatoes are baking, we make a sauce for them. Be sure to do it! The pair will make an excellent dish. Combine sour cream, olive oil, and grainy mustard (any) in a saucepan and squeeze the juice from the lemon slices into the same place. The sauce is ready.
  3. Potatoes are ready. Serve.
    Potatoes are ready. Serve.
  4. We put them on plates. I will complement the dish with fresh herbs and vegetables.
    We put them on plates. I will complement the dish with fresh herbs and vegetables.

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