Baked peasant potatoes
- 1 kg of potatoes
- 200 g smoked meat (kaizer or bacon)
- 2 red onions
- 4 cloves garlic
- 50 ml oil
- 1 bell pepper
- 1 teaspoon buoy
- 150 ml water
- 1 teaspoon salt
- Greenery (dill, parsley)
- Pepper to taste
A simple and quick preparation, the recipe for peasant potatoes warms the soul and it is not difficult to make, having in its component the most satiating ingredient, the potato. Prepared in the oven, it will have a good taste, a slightly crunchy texture and will use much less oil than when fried. The efforts required for the preparation are minimal, and the result delights especially in the flavor. And the other ingredients are also found in the pantry or in the refrigerator, which is why it is a quick choice, which can be a dish in itself or a side dish.
To start preparing these rustic potatoes, you will first turn on the oven at 180 degrees Celsius, so that it is ready when you insert the vegetable tray.
The preparation of the vegetables starts from the peeling of the potatoes, after which they are rinsed well in water and will be cut into cubes of equal dimensions, by cutting each piece in half, then cutting it in half. and split the result into two or three parts, depending on how big the vegetable is. Put the potatoes to boil in a pot for five minutes until the water starts to boil, then take them out. You can, however, skip the pre-boiling if you do not have time or do not mind that the texture of the potato in the final preparation is slightly crispier or harder.
For peasant potatoes with onions, you will slice the ham or bacon, you will clean and slice the garlic and you will cut the onion into scales.
Prepare a baking tray by greasing it with a little oil and put the fried potatoes in it, adding garlic and onion in some places. Sprinkle the rest of the oil, salt, pepper, paprika and greens on top, mixing everything so that the respective spices reach the baked potatoes with bacon . Put an aluminum foil on top and seal and insert the tray into the stove with an electric or classic oven.
Let it cook for 20 minutes, then remove the aluminum foil and leave the contents in the oven to brown for another 15 minutes. Be sure to mix your potatoes in the oven when they are no longer covered because they can stick to the walls of the pot. At the same time, mixing will help to brown. However, if you use floury potatoes that soften quickly, be careful when mixing them as they may lose their shape.
When the dish is ready, take it out of the oven and can be served after cooling for a few minutes, serving on plates. On top you can sprinkle dill or freshly chopped parsley. If you do not have kaizer or ham at hand, you can use smoked sausages, which will give an equally good taste to the dish, maintaining the smoky touch.
You can also make the recipe by boiling the peeled red potatoes and frying the kaizer and vegetables, then add the boiled potatoes to the pan and mix them a little to brown lightly.
Because they include consistent ingredients, you can serve peasant potatoes in the oven with bacon and onions as such, obtaining around 4 servings. If you use them as a garnish, the number of available portions doubles. Next to it you can put salad of vegetables, pickles and fresh greens.