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Young potatoes baked with herbs and garlic in the oven

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4 servings
1 hour

Young potatoes - 1 kg, Ready mustard - 2 tea liters, Garlic - 5 teeth, Oregano dry - 0.5 tea liters, Basil - 0.5 tea liters, Rosemary dry - 0.5 tea liters, Paprika - 0.5 tea liters, Curry - 0.25 tea liters, Vegetable oil - 4 table liters, Lemons - 0.5 pcs., Salt - to taste, Hot ground pepper - to taste

Prepare the ingredients listed. For this recipe, it is better to take small young potatoes. If you don't like to clean it - it doesn't matter, just wash it thoroughly with a brush, the thin peel here won't hurt at all.

Peel the garlic, pass the cloves through the press. The amount of garlic and other spices can be varied to your liking. In a container, mix the mustard, vegetable refined oil, crushed garlic, paprika, curry, dried herbs and lemon juice. Stir in the mixture.

Rinse the potato tubers thoroughly and dry with paper towels. Cut into 2-4 parts depending on the size and add to the bowl with a mixture of spices and oil. Mix thoroughly. Season the potatoes with salt and pepper, stir again.

Cover the baking sheet with parchment paper or foil. Put the potatoes in one layer (if there is a lot of potatoes, it is better to cook in two baking sheets). Preheat the oven to 10-15 degrees in advance (200 minutes before cooking). Bake for about 30-40 minutes, mix the potatoes several times during baking. You may have a different baking time and temperature, focus on the features of your technique.

When the potatoes are browned, soft, get the baking sheet out of the oven. Transfer the hot potatoes to a dish and serve as a stand-alone dish or as a side dish to meat or fish. Sprinkle chopped greens over the top, if you like. Enjoy your meal!