Whole potatoes in the sleeve in the oven

4 servings
50 min

Prepare these products. We will bake potatoes up our sleeve. Baked new potatoes are tastier. But not in the season of this vegetable can be prepared according to this recipe and potatoes from stocks. Salt to taste, fresh dill greens and garlic for aroma. Turn on to heat the oven to 180 grams.

Peel young potatoes from the rest of the earth, rinse under running water. You can bake young potatoes in the skin, it is thin, or you can peel it off with a knife or metal brush. Rinse again and dry from excess moisture.

Rinse the fresh dill greens, dry and finely chop. Add the chopped dill greens to the peeled potatoes. If desired, you can use any greens to your taste: thyme, rosemary.

Peel the garlic cloves and pass through the press, add to the potatoes with dill. Add salt to taste. You can add ground black pepper or other spices to taste. Pour in the vegetable oil and mix the potatoes evenly so that the dressing completely covers all the potatoes.

Place the prepared potatoes with dressing in the roasting sleeve. Tie the sleeve or stab with clips. Stir the potatoes inside the bag again. Place the bag on a baking sheet or baking dish. Pierce the sleeve with a toothpick in several places to exit the steam. Put the shaped potatoes in the oven for 40 minutes. Check the readiness of potatoes with a toothpick or skewer.

Potatoes baked with pillars in their sleeve, serve hot. This is a versatile side dish that is perfect for meat, fish, and just vegetable salad or low-salted cucumbers.