Potato, Sesame, Dijon mustard, Post, Garnish, Baked potato, Vegetable dish, Diet dish

Potatoes baked with mustard sauce and sesame seeds

Name: Potatoes baked with mustard sauce and sesame seeds
Total time: 1 h 20 min
Yield: 5
Ingredients: young potatoes - 5-6 medium tubers (with a total weight of about 600-650 g) - with a thin skin, preferably one size (to bake evenly); garlic - 1 large clove (weighing about 10 g); sesame oil or odorless sunflower oil - 2 tbsp. l. + for greasing the baking sheet; "Dijon" mustard (for example, the "Traditional" mustard of the same name by "Maille") - 1 tbsp. l. with a small hill; raw peeled white sesame seeds 1-1.5 tbsp. l.; salt - to taste; ground black pepper or a mixture of 4 types of pepper - to taste

November 08,2022

Slightly fried potato slices with crispy sesame seeds and a touch of mustard and garlic - this dish will be a great side dish for meat or poultry, or it can be served in fasting as an independent second for lunch, complemented by a salad of fresh vegetables and herbs.

Ingredients

Servings 5

young potatoes - 5-6 medium tubers (with a total weight of about 600-650 g) - with a thin skin, preferably one size (to bake evenly)
garlic - 1 large clove (weighing about 10 g)
sesame oil or odorless sunflower oil - 2 tbsp. l. + for greasing the baking sheet
"Dijon" mustard (for example, the "Traditional" mustard of the same name by "Maille") - 1 tbsp. l. with a small hill
raw peeled white sesame seeds 1-1.5 tbsp. l.
salt - to taste
ground black pepper or a mixture of 4 types of pepper - to taste

Cooking

Step 1

Turn on the oven and heat it to 3.8 (about 190 ° C). Prepare a large aluminum baking sheet (21 x 32 cm, 5 cm high) or any other similar size heat-resistant baking sheet you have by brushing it with 1-1.5 tbsp. l. sesame oil or unscented sunflower oil.

Step 2

Wash the potatoes, peel the garlic and rinse with water, cut off the hard tip of it. Potatoes do not need to be peeled (but remove spoilage spots and green sides, if any).

Step 3

In a separate deep container with a volume of about 3 liters, pass the garlic through the garlic press (or chop it very finely with a knife and put it there), add 2 tbsp. l. sesame oil or odorless sunflower oil and 1 tbsp. l. with a little mustard. Mix everything.

Step 4

Cut the potatoes into medium slices and fold into the previously prepared marinade. Mix everything thoroughly with your hands so that the whole potato is covered with a mixture of garlic, oil and mustard on all sides.

Step 5

Spread the potatoes evenly on the prepared baking sheet, cover the latter with foil and place in the preheated oven. Bake the dish at 3.8 (190°C) or as recommended in the instructions for your potato oven - about 30-35 minutes.

Step 6

After the time specified in paragraph 5, remove the baking sheet with potatoes from the oven, remove the foil from it, salt and pepper the potatoes to taste, sprinkle with sesame seeds and return to the oven for another 40 minutes or until the potatoes are ready (which can be checked by piercing its slices with a sharp with a knife - he should enter them without much effort). Note: 1. To ensure even heating of the dish, before adding sesame seeds, you can slightly mix the potatoes on a baking sheet with a spatula. 2. If the potatoes stubbornly do not want to reach the desired softness, try covering it with foil again for a while and continue baking.

Step 7

Remove the baking sheet with cooked potatoes from the oven. With a spatula or spoon, place the slices on a serving or serving plate and serve.

Step 8

This dish is delicious freshly cooked, but the remains of completely cooled potatoes can be stored in the refrigerator in a closed container for about a day and served at the table, preheated in a frying pan with a small amount of vegetable oil.