Coarse salt is rather often used for preparation of various products. The main function of salt in this case is to carry out heat which is generated when cooking. There is a large number of options of preparation of potatoes. However potatoes baked in salt differ in special aroma and pleasant gustatory qualities.
It is required to you
- – new potato (4-8 pieces);
- – coarse salt (1-2 kg);
- – rosemary dried (4 g);
- – garlic to taste;
- – desi (15 g).
Instruction
1. At first prepare potatoes. Take tubers, accurately wash a baking plate with flowing water, deleting with a brush visible contaminations. Separately It should be noted that the thin skin of vegetable has to be dense and without damages. Dry up each potato by means of a paper towel and shift balls in a separate cup.
2. Further take a deep heat resisting form, fill up a bottom with a dense layer of salt so that gleams weren't visible. Lay out potatoes on salt.
3. Divide garlic into cloves and put between potatoes. Strew a dish with necessary amount of rosemary. At will add other spices. From above again fill up potatoes with a dense layer of salt.
4. Previously warm an oven up to the temperature of 180-200 degrees. Place a form in an oven, cook potatoes about 50 minutes, periodically watching a dish. Potatoes will be considered as ready when each tuber can be pierced freely a knife.
5. Pull out a dish from an oven, from tubers clean off excess salt. Break each potato in half, put a desi piece in the middle. Give as a garnish or an independent dish.
6. Don't forget that salt after preparation of this dish can be not thrown out, and to leave and use for designated purpose.