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Potatoes in a meat-free oven

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3 servings
1 hour

Potatoes - 500 grams, Garlic - 2 teeth, Olive oil - 50 ml, Dill - 20 grams, Parsley - 20 grams, Ground black pepper - 2 grams, Paprika - 1 tea liter, Salt - 0.5 tea liter.

How to bake potatoes in a meat-free oven? Prepare the ingredients for the dish according to the list. There are not many of them, and they will always be at home. If desired, the composition of spices can be changed by choosing them according to taste and availability. You can also take any greens to your taste, I have frozen.

Wash the potatoes. The dish will turn out to be especially tasty if you use new potatoes to cook it and bake it in the skin. But if the potatoes are old, then it is better to peel them. Cut the washed potatoes into slices that resemble orange wedges with their appearance. Rinse them from starch, it is more convenient to do this by putting the potatoes in a colander. Then let the water drain.

Pour water into a saucepan or other metal utensils, put it on the heat. When the water boils, lower the potato wedges into the boiling water. Cook them over a medium heat for about 3 minutes from the moment you boil. Then drain the water, again putting the potatoes in a colander and let the water drain completely. This pre-boiling will make the potatoes softer and shorten the cooking time.

Fold the potatoes into a deep bowl. Add the salt, black ground pepper, sweet paprika, garlic passed through the press and finely chopped fresh parsley and dill greens. Pre-wash and dry the greens. Frozen, like mine, can be put for nothing. If desired and tasted, you can add any more spices or seasoning for potatoes.

Pour in the olive oil. Mix the potatoes thoroughly, you can do this with your hands so that all the slices are covered with marinade. Leave the potatoes in it for 20 minutes.

Cover the baking dish or baking sheet with parchment. Place the marinated potatoes on the parchment, leaving space between the pieces. Preheat the oven to 180 degrees. Bake the potatoes for about 30 minutes. It should be slightly browned. Determine the readiness with a sharp knife - it should easily pierce the wedge.

Remove the potatoes, leave them to cool slightly and serve as a stand-alone dish or as a side dish. If desired, fresh vegetables and sauces can be served to potatoes: sour cream, garlic, cheese or mustard. Enjoy your meal!