Description
"About love don't talk about it says it all..." - these lines and the actual potato. It is written, prepared and displayed dishes of small potatoes a lot. But you really really want and contribute. A potato in our family was always prepared, even my grandmother in the fall cooked potato trifle chugunkah and then we kids cleaned her sticky hands. No one liked this, but everyone just loved ready browned potatoes with an abundance of fried onions. Now I'm specifically looking for hatched young are small potatoes and not too lazy to bother to feed your family yummy already. And of course, found its own nuances.
Ingredients
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Potatoes
1 kg
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Onion
0.5 kg
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Vegetable oil
2 Tbsp
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Butter
50 g
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Soy sauce
2 Tbsp
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Black pepper
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Salt
Cooking
Small potatoes wash well and cook unpeeled. Clean, yet warm.
Chop onions finely and fry in vegetable oil until light gold. A little salt and generously sprinkle black pepper – certainly from the mills.
Put the potatoes and cook, stirring, to blush, not letting the onions burn.
Pour the potatoes and soy sauce and fry until its evaporation. It is best to take just a classic sauce "Kikkoman". The finished potatoes put a piece of butter and cover with a lid.
Let stand without heat for 5-7 minutes, then stir and serve. Such potatoes are good with anything, even nothing. Delicious hot and even cold. Aroma of butter and pepper makes the potatoes even more delicious, and the soy sauce lends a very full-bodied, slightly mushroom taste.
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