New potatoes with garlic and basil baked in the oven

Name: New potatoes with garlic and basil baked in the oven - Zoe B.
Ingredients: 1.5 kg new potatoes; salt; pepper; olive oil; a pinch of hot paprika; 4; 5 cloves of garlic sliced; basil

Appetizers - New potatoes with garlic and basil baked in the oven by Zoe B. - Recipia

New potatoes with garlic and basil are prepared simply, directly in a baking dish. After washing, peeling, and slicing them into rounds, they are well mixed with oil and spices, then baked covered until soft. Finally, the foil is removed, and the potatoes are left in the oven for a few more minutes to gain some color. It's an easy side dish to make, with few ingredients and a pleasant taste of garlic, basil, and paprika. The amount of spices can be adjusted to preference, especially in the case of hot paprika. QUICK INFO Total time: approximately 55 minutes, without a separate preparation time specified Preparation time: not specified; preparation consists of washing, peeling, and slicing the potatoes Baking time: approximately 45 minutes covered, then another 10 minutes without foil Servings: not specified; the quantity of 1.5 kg can serve as a side dish for several people Difficulty: easy Recipe type: baked potato side dish INGREDIENTS 1.5 kg new potatoes Salt, to taste Pepper, to taste Olive oil, as needed for mixing the potatoes A little hot paprika 4-5 cloves of garlic, sliced Basil, to taste PREPARATION METHOD 1. Wash the new potatoes well, peel them, and slice them into suitable rounds. The slices should not be too thin or too thick for even cooking. 2. Place the potato rounds in a baking dish and add the olive oil. Mix them so that the oil coats all the pieces well. 3. Sprinkle salt, pepper, and a little hot paprika. Add the sliced garlic and basil, then mix again. The spices are added to taste, depending on how intense you want the flavor to be. 4. Cover the dish with aluminum foil and place it in the oven. Leave the potatoes for about 45 minutes until soft. 5. When the potatoes are tender, remove the aluminum foil and leave the dish in the oven for about 10 minutes. At this stage, the rounds will brown slightly on the surface. 6. Serve the potatoes while warm, as a side dish or as a simple dish. Before serving, you can check if they need more salt, but it's better to taste first, as the spices were added from the beginning. WHY I MAKE THIS RECIPE OFTEN It's a practical recipe for days when I want a side dish without much preparation. The potatoes go directly into the dish, and most of the time is spent in the oven. The garlic and basil change the flavor of ordinary potatoes without needing many ingredients. I also like that the recipe allows for easy adjustment of spices. You can add more or less garlic, and the hot paprika can be used sparingly, depending on preferences. TIPS Cut the potatoes into evenly thick rounds. If some slices are much thicker than others, they will soften at different rates. Mix the potatoes well with the oil before adding spices and flavors. This way, the rounds are coated more evenly. Use hot paprika in small amounts, especially if you want the garlic and basil flavors to remain noticeable. Do not remove the foil too early. In the first stage, the potatoes need to soften, and the last 10 minutes without foil are for slight browning. The 45 minutes is approximate, as mentioned in the recipe. Check if the rounds are soft before uncovering the dish, as the potatoes can vary in size, and ovens do not all bake the same. SUBSTITUTIONS Olive oil can be replaced with another type of oil if that is what you have on hand. The basic recipe uses olive oil because that is the ingredient mentioned initially. Basil can be omitted if you don't like it or don't have it, but the final taste will be simpler. If you don't prefer hot paprika, you can use it in very small amounts or omit it. The recipe will retain the flavors of garlic and basil. VARIATIONS For a more pronounced garlic flavor, all 4-5 cloves mentioned in the recipe can be used. If you prefer a milder taste, the amount can be adjusted within the limits of available ingredients. The potatoes can be seasoned more simply, just with salt and pepper, if you want the basil and garlic flavors to be less pronounced. You can adjust the ratio of pepper, paprika, and basil to taste. There is no fixed amount for these spices in the original recipe, so it's better to add them gradually. SERVING IDEAS Oven-baked new potatoes can be served as a side dish with a main course. They are also suitable for a simple meal when you want something warm and filling without complicated preparation. Serve them while warm, immediately after they have been slightly browned. They can be placed directly from the dish onto the plate, without an additional preparation step. FREQUENTLY ASKED QUESTIONS Can I use whole new potatoes? The recipe is written for peeled potatoes sliced into suitable rounds. To keep the indicated time and steps, it is recommended to slice them, not to use them whole. How long should the potatoes stay covered? The potatoes should be left covered with aluminum foil for about 45 minutes until soft. The time is approximate, and checking the texture is more important than strictly adhering to the minutes. Why is the foil removed at the end? The foil helps the potatoes cook and soften in the first stage. After they are tender, the dish is uncovered and left for about 10 minutes for the rounds to brown slightly. What do I do if I don't want spicy potatoes? Use very little hot paprika or omit it. The recipe only indicates 'a little' paprika, so the amount can be reduced according to preference. Can dried basil be used? The source of the recipe mentions basil without specifying its form. You can use whatever type of basil you have, adding it to taste. NUTRITIONAL VALUES The values are estimated, as the amount of oil is not specified and the number of servings is not mentioned. For the whole dish, 1.5 kg of potatoes provides approximately: 1,150-1,200 kcal from potatoes, plus the calories from the oil 250-260 g carbohydrates 28-32 g protein The amount of fat depends almost entirely on the oil used. As a reference, if about 3-5 tablespoons of oil are used, the entire recipe can reach approximately 1,500-1,800 kcal and 40-70 g of fat. These figures are approximate and do not represent an exact nutritional analysis. If the dish is divided into 6 servings, one serving may have approximately 250-300 kcal from potatoes and oil, with about 42-45 g of carbohydrates and 5 g of protein. The final value varies depending on the amount of oil, the size of the serving, and how much oil remains in the dish. STORAGE AND REHEATING The recipe is best served warm, immediately after baking when the potatoes are soft and slightly browned on the surface. If there are leftover potatoes, let them cool and store them in the refrigerator in a covered container. Since the source does not specify a storage time, it is wiser to consume them as soon as possible. When reheating, heat only the amount you plan to serve. The potatoes may become softer after storage, and the browning at the end will not be exactly like when they are freshly taken out of the oven.

Ingredients

1.5 kg new potatoes
salt
pepper
olive oil
a pinch of hot paprika
4
5 cloves of garlic sliced
basil

New potatoes with garlic and basil baked in the oven

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