Young Potatoes Fried Whole “Fragrant” Recipe
New potatoes, fried in the skin, with a crispy crust, soft inside. A bit like baked on a fire. Garlic and herbs. Very tasty, very fragrant! Make a minimum of effort, cook quickly. There are a lot of new potato recipes on the site now, but I haven’t found them yet. So I decided to offer my own version. I’ve been cooking for so many years and it always turns out with a bang! Also, did you know that new potatoes in the peel are good for you?!
Servings
3
Cook Time
15minutes
Servings
3
Cook Time
15minutes
Ingredients
Instructions
  1. Wash young small potatoes well. During washing, part of the peel will peel off, but it cannot be specially cleaned with a knife or brush, it will be “wrong”. We prick each potato with a fork in several places.
  2. In a frying pan, heat the vegetable oil and put the potatoes. There shouldn’t be a lot of oil, we don’t cook potatoes deep-fried. I have a large frying pan, so it took 4 tablespoons of oil. A small one will require much less. Stir the potatoes so that they are all covered with oil, and IMMEDIATELY add salt and sprinkle with spices. It is believed that it is not worth salting potatoes right away, it will be soft. Try to add salt immediately, make sure that this is not the case. But, the potatoes pricked with a fork will be salted evenly, and will not be salted on the outside, but fresh inside. In any case, this principle works specifically in this recipe. From spices, I mix pepper and a ready-made mixture of “Italian herbs”. But choose for yourself both seasonings and their quantity.
  3. Fry the potatoes over medium heat, WITHOUT covering them with a lid. This is a very important point. Cover, the potatoes will stop frying and start stewing. The desired crust will not work. Stir occasionally. Fry until golden brown. Check the readiness with a toothpick. The crust will be punctured as if with difficulty, and inside the potatoes should be soft. It usually takes me 15-20 minutes. But, perhaps, it is fried both faster and longer, depending on the variety. While the potatoes are being fried, chop the greens (any, to taste, I have cilantro and dill) and garlic. The more of them, the tastier. Put the finished potatoes on a plate, sprinkle with herbs and garlic and serve immediately.
  4. The potatoes are crispy and soft inside. A bit like baked on a fire. Sooo fragrant. Is it better this way?. After cooling down, it will not be so tasty.
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