The taste of the potato baked in sol is known to all. In this recipe potatoes are baked in coals too, but with some nuances. It is cut here by pieces because of what cooking time is reduced. Sour cream is added to potatoes — it considerably improves taste. The dish turns out with aroma of spices and a fire, with a mild and bright flavor.
It is required to you
- On 6 people:
- - dry seasonings (khmeli suneli, for example) — 2/3 tsps;
- - pepper — 1/3 tsps;
- - salt — 1.5 tsps;
- - sour cream — 200 g;
- - potatoes — 3 kg.
Instruction
1. Peel potatoes, wash out it in water. Cut on not really big pieces and put in a bowl of the big sizes. Pour in sour cream, fill up spices and salt. It is possible to add 2 tablespoons of tomato sauce if desired. Properly mix everything and place in capacity with densely closed cover.
2. Prepare coals for roasting. The sense is that they have to be calcinated, but without open flame. Divide potatoes into 4 parts. Previously merge all liquid from potatoes.
3. Spread a foil and lay potato parts so that pieces settled one layer. Inwrap a foil, make so that it wrapped potatoes in three layers. Otgrebite something coals aside, put in a framed aperture of convolutions with potatoes and fill up it from above with coals.
4. Check readiness, puncturing with a knife a foil. If the dish soft and when piercing doesn't creak, means it is possible to take out packings from a fire.
5. Mix ready potatoes with sauce and you can serve the dish to a table together with, for example, tomato and cucumber salad.