Potato in the sleeve
A potato in the sleeve is an excellent side dish for meat, poultry or fish, and also, if you serve it with sauce, a full-fledged independent dish. The vegetable is tender and soft, and the ingredients will need a minimum. The peel from the tubers must be scraped off, and not cut off, since it contains the most useful substances. What is good about new potatoes? It contains a daily dose of vitamin C, and there are much more other vitamins. The fruit is also much lower in starch and calories than a mature vegetable. The recipe can be diversified by adding champignons sliced \u200b\u200bin plates or any vegetables to the tubers.
Ingredients
Servings 10-12- 1 kg new potatoes
- 5 garlic cloves
- 60 ml of olive oil
- 1 sprig rosemary
- freshly ground black pepper
- salt
Cooking
Step 1
Prepare all the ingredients for cooking potatoes in the sleeve according to the list. Preheat the oven to 200°C. Wash the potatoes thoroughly with a vegetable brush. Cut large potatoes into 4 pieces, small ones in half. Crush the garlic with the flat side of a knife and peel. Place potatoes and garlic in a roasting sleeve and secure one end.
Step 2
Pour in olive oil, add salt and freshly ground black pepper, rosemary leaves. Tie off the other end of the sleeve and shake well to mix all the ingredients.
Step 3
Place the sleeve on a baking sheet or wire rack, make 2-3 cuts in the top of the bag and place in the oven. Bake 40-50 minutes until done. Transfer potatoes to a platter and serve immediately.