New potatoes in the oven

Name: New potatoes in the oven - Tamara D.
Ingredients: 1 kg new potatoes; 1 bunch green garlic; 1 bunch fresh dill; 1/2 teaspoon oregano; 3 tablespoons olive oil; salt and pepper; 100 ml water

Sezon - New potatoes in the oven by Tamara D. - Recipia

New potatoes are ideal for a simple side dish made from just a few seasonal ingredients. The small ones can be left whole, while the larger ones should be quartered to ensure even cooking. A paste of green garlic, dill, and oregano is spread over the potatoes before baking, giving them flavor without the need for additional spices. Quick Info Total time: approximately 35–45 minutes, depending on the time needed for peeling and preparation Preparation time: not specified exactly; generally, ingredient preparation is short Baking time: 20–25 minutes Servings: the quantity is enough for several servings, depending on the role of the potatoes in the menu Difficulty: easy Recipe type: seasonal side dish, baked Ingredients 1 kg new potatoes 1 bunch green garlic 1 bunch fresh dill 1/2 teaspoon oregano 3 tablespoons olive oil salt, to taste pepper, to taste 100 ml water The potatoes can be left whole if they are small. The larger ones should be cut into quarters so that the pieces are of similar size and cook at the same time. Instructions 1. Peel the new potatoes, wash them well, and cut them into quarters if they are larger. Small potatoes can be left whole. After washing, let them drain a bit so that the spice paste adheres better to their surface. 2. Clean the green garlic, wash it, and roughly chop it. There’s no need to mince it finely, as it will be blended with the other ingredients. 3. Wash the dill, remove the stems, and chop it roughly. 4. In a blender, combine the green garlic, dill, oregano, salt, pepper, and olive oil. Blend until you achieve a well-mixed paste. A perfectly smooth texture is not necessary, but the ingredients should be blended well enough for the oil and herbs to coat the potatoes. 5. Arrange the potatoes in a large dish or directly in the baking tray. Pour the garlic and dill paste over them and mix well, preferably with clean hands, so that each potato is coated. 6. Spread the potatoes in the tray. Season with pepper and pour the 100 ml of water into one corner of the tray. The water should not be mixed separately with the paste but added to the tray before baking. 7. Place the tray in the preheated oven at 170 degrees Celsius. Bake the potatoes for about 20–25 minutes, until they are nicely browned. The time may vary depending on the size of the pieces and the oven, so the appearance of the potatoes is an important indicator. 8. Serve the potatoes warm, alongside fresh cabbage salad or any other preferred salad. Why I make this recipe often It’s an easy side dish to prepare, especially when new potatoes and green garlic are in season. The paste comes together quickly in the blender, and the potatoes are seasoned directly in the baking dish. Not many ingredients or complicated steps are required. Plus, the flavor can be adjusted to taste with the amount of salt and pepper without changing the base of the recipe. Tips Choose potatoes of similar sizes. If some are very small, you can leave them whole, while the larger ones can be cut into quarters. It's important that the pieces placed together in the tray are approximately the same size. Use a wide dish or tray so the potatoes can be spread out. If they are crowded, they will cook more slowly and won’t brown as evenly. The water should be added to one corner of the tray, as indicated in the recipe. Do not pour all the water over the garlic paste, as it may dilute before baking. The oven should be preheated to 170 degrees Celsius. The 20–25 minutes is a guideline from the basic recipe; the potatoes should be monitored towards the end, as ovens can bake differently. Substitutions Olive oil is the one used in the original recipe. If you don’t have it on hand, it can be replaced with another oil, but the final flavor will not be identical. Fresh dill and green garlic are important for the flavor of this version. If they are replaced, the recipe changes, not just adjusts. Oregano remains the dry ingredient that complements the spice paste. Variations Small potatoes can be left whole, while larger ones are cut into quarters. This is the variation specified in the recipe and is determined by the size of the potatoes. You can adjust the amount of salt and pepper to taste. Oregano is used in the indicated amount, specifically half a teaspoon. If you’re preparing a larger quantity, it’s better to use a sufficiently large dish rather than stacking the potatoes. There’s no need to modify the paste, but you should ensure it reaches as many pieces as possible. Serving ideas Baked new potatoes are served with fresh cabbage salad, as mentioned in the original recipe. They can also be accompanied by any other preferred salad. They are suitable as a side dish alongside a main course but can also be served simply with salad. Frequently Asked Questions Can I leave all the potatoes whole? Yes, if they are small. Larger potatoes need to be cut into quarters to keep the baking time similar for all pieces. Do I need to boil the potatoes first? No. In this recipe, the potatoes are peeled, washed, mixed directly with the garlic paste, and placed in the oven with the 100 ml of water. Can I use dried garlic instead of green garlic? The recipe is built around green garlic, which is blended with the dill. Dried garlic would change the taste and texture of the paste, so it is not an identical substitute. How do I know when they are done? The potatoes are ready when they are nicely browned. Since the size of the pieces may vary, check especially the larger potatoes before removing the tray. What salad can I serve with the potatoes? The recipe recommends fresh cabbage salad, but any other salad can be used according to preference. Nutritional values The values below are estimates and are calculated for the entire quantity of ingredients, divided into approximately four servings. They may vary depending on the potato variety, the exact amount of oil, and the serving size. Per serving: Calories: approximately 280–290 kcal Protein: approximately 5 g Carbohydrates: approximately 43–45 g Fat: approximately 10–11 g Fiber: approximately 4–5 g Most of the calories come from the potatoes and olive oil. Salt and water do not contribute significant calories, while green garlic, dill, and oregano contribute only small amounts to the overall nutritional value. Storage and reheating The potatoes are best served immediately while warm and freshly browned. If there are leftovers, store them in the refrigerator in a covered container and consume them as soon as possible. When reheating, the texture will not be exactly the same as at the beginning, especially the browned part, but they can be heated again until warm. The salad is better kept separate, not mixed with the potatoes.

New potatoes in the oven

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