Mixed potatoes baked with herbs
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Potato mix baked with herbs - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of brown potatoes
- 700 g red potatoes
- 900 gr. sweet potatoes
- 1 tbsp. vegetable oil
- 4 tbsp (60 g) butter, room temperature
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1/2 tbsp chopped fresh rosemary
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Do not peel the potatoes. Sort and wash thoroughly with a brush, then cut into 5 cm cubes. Place the potatoes in a large saucepan, cover with cold water, and add salt. Bring to a boil and cook for 10 minutes, until half-cooked. Drain the water and return the pan to the stovetop to dry for 1 minute.
- Preheat oven to 200°C (400°F). Toss the potatoes with vegetable oil and spread them in a single layer on a baking sheet. Bake until golden brown, about 45 minutes.
- While the potatoes are baking, prepare the herb butter: Mix soft butter with parsley, thyme and rosemary, add salt and pepper to taste.
- Transfer the baked potatoes to a large bowl and toss with the butter and herbs, serving hot.
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