Oven-baked potatoes with leek garlic sauce

Name: Oven-baked potatoes with leek garlic sauce - Dana J.
Ingredients: 1 kg potatoes; 1 egg; 100 ml oil; 30 g sesame seeds; a pinch of turmeric; salt and pepper to taste; chili flakes to taste; dried dill; 2 young leeks.

Appetizers - Oven-baked potatoes with leek garlic sauce by Dana J. - Recipia

Baked Potatoes with Leek Sauce When I want a simple side dish that packs more flavor than regular baked potatoes, I prepare these round slices of potatoes, covered with a mixture of egg, oil, turmeric, sesame seeds, and dill. They are baked at 180 degrees until golden brown, while the leek sauce is prepared in the meantime, without boiling or complicated ingredients. This recipe is especially suitable for new potatoes, served immediately while hot. Quick Info Total time: not specified exactly; depends on the time needed for peeling, cutting, and baking Preparation time: about 15-20 minutes, depending on how quickly the potatoes and leeks are prepared Baking time: until the potatoes turn golden; the source does not specify an exact number of minutes Servings: about 4 Difficulty: easy Recipe type: side dish or simple main course, not vegan as it contains egg Ingredients For the baked potatoes: 1 kg new potatoes (preferably) 1 egg 100 ml oil 30 g sesame seeds a pinch of turmeric salt, to taste pepper, to taste chili flakes, to taste dried dill, to taste For the leek sauce: 2 young leeks a pinch of salt 5-6 tablespoons of cold water Preparation method 1. Peel the potatoes, wash them well, and cut them into slices. The slices should be roughly the same thickness so that they bake evenly. 2. Place the potato slices in a baking dish lined with parchment paper. Sprinkle with salt, pepper, and chili flakes, according to your preference. If you prefer a milder flavor, use fewer chili flakes or omit them. 3. In a bowl, beat the egg with a pinch of salt and turmeric. Gradually add the oil in a thin stream while continuously mixing. This will create a mixture similar to a thinner mayonnaise. There's no need to achieve a firm mayonnaise; the mixture should be pourable over the potatoes. 4. Add the sesame seeds and dried dill to the bowl. Mix until the ingredients are evenly distributed in the egg and oil mixture. 5. Pour the mixture over the potatoes in the dish and mix well so that all the slices are coated. This step is important as the layer of egg, oil, and spices should be evenly spread over the potatoes. 6. Place the dish in the preheated oven at 180 degrees. Bake the potatoes until they turn golden brown. The exact time is not mentioned in the recipe and may vary depending on the thickness of the slices and the oven. When they are browned, you can take them out. 7. While the potatoes are baking, wash the leeks and cut them into pieces. Place the leeks in a mortar, add a pinch of salt, and crush them until they start to form a paste. 8. Finally, gradually add the 5-6 tablespoons of cold water and mix. The leek sauce should remain fluid, easy to pour or scoop with the potatoes. 9. Serve the potatoes hot, alongside the leek sauce. Why I Make This Recipe Often It's a practical option when I have new potatoes and want to bake them without boiling them first. The egg and oil mixture spreads easily over the slices, and the sesame adds a bit of texture. The leek sauce completely transforms the flavor of the dish and is made in just a few minutes. The potatoes are best served immediately while they are warm. The recipe can be served as a side dish, but it is hearty enough for a simple meal, especially when served with the leek sauce. Tips Cut the potatoes into slices of similar thickness. If some slices are very thin and others thick, they will bake differently. Add the oil in a thin stream over the egg while mixing at the same time. This way, the mixture binds better and becomes uniform. Do not pour all the oil at once if you want to maintain a liquid mayonnaise texture. Gradual mixing helps achieve the right consistency. The salt can be divided between the potatoes, the egg mixture, and the leeks. It's easier to adjust the taste when you don't put all the salt in one place. The leek sauce is made with cold water added at the end. Start with 5 tablespoons and add a sixth only if you want a more fluid consistency. Substitutions The recipe uses new potatoes, but it can also be made with regular potatoes. The important thing is to peel and cut them into slices before baking. Dried dill can be used in the desired amount, depending on how pronounced you want its flavor to be. The source does not specify an exact quantity. If you do not want heat, you can use very few chili flakes or omit them. They are added to taste and do not change the basic steps of the recipe. Variations For a more intense leek flavor, you can use the entire amount of leeks indicated and crush them well before adding the water. The sauce should not be thick, but neither too watery. The amount of chili can be adjusted according to preferences. With fewer flakes, the flavor remains milder, allowing the potatoes, sesame, and leeks to shine through more clearly. Turmeric is used in a small amount, just a pinch. It goes into the egg and oil mixture, along with a bit of salt, not directly over the potatoes. Serving Ideas Serve the hot potatoes with the leek sauce on the side or poured over them just before the meal. The sauce has a fresh, salty taste that balances the baked potatoes and the egg and oil mixture. They can be served as a side dish alongside a main course or as a simple meal with the leek sauce. It is preferable to add the sauce only at serving time, so the slices do not become soggy before consumption. Frequently Asked Questions Can I use regular potatoes instead of new potatoes? Yes. The recipe mentions new potatoes, but you can also use regular potatoes, peeled and washed. Cut them into slices of similar thickness and bake until golden. Do I need to boil the potatoes beforehand? No. In this recipe, the potatoes are peeled, sliced, and placed directly in the baking dish. They are not boiled before baking. How long should the potatoes stay in the oven? The source does not specify an exact time. The potatoes are baked at 180 degrees until they turn golden. The duration may vary depending on the thickness of the slices and the oven, so watch the color and doneness. Can I make the leek sauce without a mortar? The original recipe uses a mortar to crush the leeks with salt. If you don't have one, you can crush them with a suitable utensil, but it is important to achieve a paste before adding the cold water. Can I add more water to the sauce? You can adjust the consistency around the indicated amount of 5-6 tablespoons of cold water. Add the water gradually until the sauce becomes fluid enough for serving. Nutritional Values The values below are estimates and have been calculated for about 4 servings. They may vary depending on the amount of oil consumed, the size of the egg, the type of potatoes, and the quantity of leeks, salt, or spices. Per serving: Calories: approximately 470-510 kcal Protein: approximately 8-10 g Carbohydrates: approximately 43-48 g Fat: approximately 29-32 g Fiber: approximately 4-5 g Most of the fat comes from the oil, followed by the egg and sesame seeds. The potatoes primarily contribute carbohydrates, while the leeks add a small amount of fiber and micronutrients. The estimate does not account for significant differences from one serving to another if some of the mixture remains in the dish. Storage and Reheating The potatoes are best right after baking, while they are hot. If there are leftovers, store them in a covered container in the refrigerator and consume them within 1-2 days. The leek sauce should be stored separately in a closed container in the refrigerator. It is better not to mix it with all the potatoes before storing, as they may become soggy. To reheat, place the potatoes back in the oven until warmed through. Serve the sauce cold or let it sit at room temperature for a bit before the meal.

Oven-baked potatoes with leek garlic sauce

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