Description
How to diversify the usual potatoes? And let's serve it with brand new sauces – mild and spicy tomato and onion!
Ingredients
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Potatoes
400 g
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Orange
0.5 piece
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Mustard
1 tsp
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Salt
0.5 tsp
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Sour cream
4 Tbsp
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Parsley
4 sprig
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Green onions
4 piece
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Tomato
4 piece
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Garlic
1 tooth
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Chili
0.5 tsp
Cooking
Peel, wash the potatoes, cut it into not very thick wedges.
Prepare the marinade: squeeze the juice of half an orange,
Add mustard and salt, mix thoroughly.
Put the pan in the oven to warm up for a couple of minutes on medium heat. Put on hot baking sheet the potatoes in a single layer, pour the marinade, put in oven for 10 minutes.
Meanwhile, prepare sour cream sauce. Carefully grind the parsley, add it to sour cream, slightly podsalvage (I do not add salt, the potatoes get quite salty).
Diagonally cut green onions (original used chives, but I didn't have one), add to the sauce.
After 10 minutes take the potatoes out, stir and put into the oven until cooked and Golden (mine took another 10 minutes).
Wash, cut tomatoes, extracted seeds (you can remove the skin, but to me it does not interfere),
Grind into a puree with a clove of garlic and half of the pepper, Chile pepper, without seeds and stems (I have 0.5 teaspoons of dry, crushed).
Pour sauces in a small container, served with warm potatoes doused in sauces, eat and enjoy! A great side dish for fish, although Bon appetit!
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