Select medium-sized potatoes and boil it in their skins in enough well-salted water. Now got a couple of tips for cooking potatoes in their skins, which relate not only to this dish, but in General the preparation of potatoes for other dishes, both hot and salads. Salting the water, it makes the potatoes crisp, and it won't crumble when cutting. The potato inside is absolutely not salty. And the second: never cook in their skins large potatoes. It cooks a long time, and until the middle of the boil, the edges fall apart in the trash. It is better to take medium or small tubers.

While the potato is cooking, prepare the garlic sauce. It is exactly same as dumplings to borscht. If anyone is interested in step-by-step photos – they are here: http://www.povarenok .ru/recipes/show/636 96/. Therefore, this recipe will just describe how to do it. With dill sprigs peel, finely chop. Garlic cut with a knife with salt. Salts should be put decently, about half a teaspoon. Do not worry, the sauce will not be too salty. Should get a PAP. Add the dill, garlic, pepper to taste. Dilute with sunflower oil to about the consistency of sour cream. Add about the same amount as butter, boiled water. Whisk well with a fork until emulsified. The sauce should stand for 15-20 minutes, until the garlic and I have drifted apart in the sauce. Sauce, after infusion, is the consistency of sugar syrup.

This is a perfect dish to cook in July-August (at least in Ukrainian latitudes). The crust of the potatoes at this time is not as thin as the young, but not too tight. Such potatoes do not need to be cleaned from the skin, and can be fried along with it. Just before boiling it to wash. The skin comes out extra crispy and delicious. But I have a potato may with a VERY thick rind, which I had to clean. Boiled Yam cut into slices. About 1 potato into 8 parts.

Wheat and corn flour mix. In this recipe, use only whole wheat flour, is starch. But I wanted to add corn flour for flavor and yellowish brown. The egg split in a bowl, podsalvage, whisk with a fork.

Dip potatoes in egg first.

Then in the flour.

Let dry for 5-10 minutes so the crust is good "friends" with the potatoes and then not anymore when frying.

Fry in vegetable oil in small batches

On three sides

Until Golden brown.

Spread on a napkin to stack the excess fat.

Just before serving, pour the garlic sauce.

The potato comes out with a crispy crust and garlic flavor.

Can be served as a side dish. I have here with the stuffed chicken legs http://www.povarenok .ru/recipes/show/653 17/.

But you can as a separate dish. And, you can wrap it in foil and take on a picnic, to have something to eat before the barbecue.

Flies at the moment! Try it! You will like it! Bon appetit!