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 Spicy baked Potatoes Recipe
Have you ever baked potatoes pre-pickled? Do you like the slight sourness in the dish? Tired of the usual taste of familiar products? Come in, the recipe, as always, is simple and delicious!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Peel and slice the potatoes, we will need 1.5 liters of sliced potatoes (about 1 kg).
    Peel and slice the potatoes, we will need 1.5 liters of sliced potatoes (about 1 kg).
  2. In a saucepan, mix water (5 cups), vinegar (1 cup) and 1 tbsp salt. I have wine vinegar, but both will do. Bring the mixture to a boil and wait for the salt to dissolve.
    In a saucepan, mix water (5 cups), vinegar (1 cup) and 1 tbsp salt. I have wine vinegar, but both will do. Bring the mixture to a boil and wait for the salt to dissolve.
  3. Remove from heat, add potatoes, cover and leave for 1 hour.
    Remove from heat, add potatoes, cover and leave for 1 hour.
  4. Then strain the potatoes and dry them well with a clean towel.
    Then strain the potatoes and dry them well with a clean towel.
  5. Put it in a bowl, add 1 tsp. starch, spices to taste, mix, add 2-3 tbsp.l. vegetable oil, mix again, put on a baking sheet covered with paper.
    Put it in a bowl, add 1 tsp. starch, spices to taste, mix, add 2-3 tbsp.l. vegetable oil, mix again, put on a baking sheet covered with paper.
  6. Bake for 20 minutes in preheated to 225°C. Stir and bake for another 15-20 minutes. In the finished potatoes, add 1 clove of garlic, passed through a press.
    Bake for 20 minutes in preheated to 225°C. Stir and bake for another 15-20 minutes. In the finished potatoes, add 1 clove of garlic, passed through a press.
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