Whole roasted new potatoes

Name: Whole roasted new potatoes
Ingredients: 15 medium new potatoes; 2000 ml water; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon oregano; 1 teaspoon Vegeta; 4 cubes (40 g) butter; 100 g salty cheese

Appetizers - Whole roasted new potatoes by Aida L. - Recipia

Whole roasted new potatoes are served warm, alongside roast meat or salad, with soft centers and browned edges. The butter and oregano go in before baking, and the salty cheese is scattered on top while the potatoes are hot. I choose potatoes that are close in size so some don’t stay firm while the others soften. Preparation: 20 minutes. Cooking: 60 minutes. Total time: 80 minutes. Servings: 5. Approximately 460 kcal and 13 g protein per serving.

Ingredients

15 medium new potatoes
2000 ml water
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon Vegeta
4 cubes (40 g) butter
100 g salty cheese

Preparation

1. Peel the potatoes and rinse them. Put them in a pot, cover with 2000 ml water and boil for 20 minutes from the moment the water comes to a boil, until a fork goes into them but they still hold their shape. 2. Drain the potatoes and arrange them in a baking dish. Sprinkle with the salt, pepper, oregano and Vegeta, then add the 4 butter cubes. 3. Put the dish in an oven preheated to 200°C for 40 minutes, until the potatoes are browned. 4. Grate the cheese and sprinkle it over the potatoes as soon as they come out of the oven, piping hot.

Notes

I serve them with a green salad, which balances the salty cheese. Choose firm potatoes with no green spots, and as close in size as possible; larger ones may need a few extra minutes to boil. If the cheese is very salty, reduce the salt sprinkled over the potatoes, since its flavor comes through more strongly after baking. Fresh telemea can replace the salty cheese, and the salt can be adjusted to taste; the dish contains dairy. In texture, they’re closer to boiled potatoes than fried ones, with lightly browned outsides and soft centers. For more browning, choose a baking dish wide enough for the potatoes to sit in a single layer. Store any leftovers in a sealed container in the fridge and eat within 3 days. Reheat them at 180°C for about 10 minutes, until hot and the butter has melted again.