Young potatoes in the skin in the oven

3 servings
50 min

Wash the young potatoes thoroughly with a sponge or brush, then rinse under running water, dry with a tea towel or paper napkins. So that the potatoes are evenly baked in the tuber oven, it is better to choose the same size. Cut each potato into 4 wedges.

Make the sauce. Wash the tomato, cut into two parts. Grate each half on a coarse grater. Throw away the skin.

Add a pinch of salt, olive oil, dried basil or oregano, some ground peppers and dry garlic to the tomato. Everything is very good to mix. At this stage, you can add your favorite seasonings, adjust their amount to your taste.

Dip each slice of potatoes in tomato sauce. Or for convenience, you can put the potatoes in a cellophane bag, add tomato sauce, and then mix everything in a bag, shifting from one hand to the other. You should not leave the potatoes to marinate, you need to cook right away.

Line the sheet with baking paper or lubricate the baking dish well with vegetable oil using a silicone brush. Put the potato wedges on the barrel cut down so that the fragrant skin is on top (as in the photo).

Cover the sheet with foil and send to a preheated oven. You should bake at a temperature of 180- 200 degrees, the mode & quot; top-bottom & quot; about 20 minutes.

Next, remove the foil, change the oven mode to & quot; convection & quot; or & quot; grill & quot; in order to form ruddy sides on potatoes. Bake for about 20-25 minutes more (the cooking time may increase or, conversely, decrease, this depends on the possibility of your oven). The readiness of potatoes can be checked using a toothpick.

Sprinkle the ready-made wedges with allspice and herbs if desired.