oliahercules House Food의 어머니 Taralezhkova의 감자. Olia가 말했듯이 이것은 감자를 준비하는 매우 특이한 방법이지만 얼마나 맛있습니다. 조리법은 불가리아 유산에 뿌리를 두고 있으며 동유럽 주방의 더 많은 뉘앙스를 발견하게 되어 기쁩니다. 나는이 요리를 주중에 만들었으므로 완벽한 빠른 주중 저녁 식사였습니다. 하지만 감자, 세상에, 버터에 오븐에 구운 감자는 믿을 수 없을 정도로 맛있고, 바삭바삭하고, 위로가 되며 감자가 가져다 줄 수 있는 모든 장점을 가지고 있습니다. 굽는 껍질을 벗기지 않은 감자는 반으로 썰고 버터 조각을 얹고 소금과 후추를 뿌려 약 30분 동안 200C 팬에서 굽습니다. 그런 다음 뒤집고 얇게 썬 면이 더 갈색이 되도록 하고 쟁반에서 녹은 모든 버터에 거품을 냅니다. 스퍼드에 얹은 소스를 건너뛸 수 없습니다. 죽은 태아, 그릭 요거트, 파, 다진 마늘, 딜, 파슬리, 잘게 썬 당근입니다. 맛있고 영양가가 높으며 바쁜 저녁에 이 요리를 확실히 반복할 것입니다. 소스는 다음날에도 맛있지만 감자 자체는 오븐에서 바로 제공되는 것이 가장 좋습니다. 여러분 모두 즐거운 일요일 보내시기 바랍니다. 평화롭고 건강하게 지내세요🧡🧡🧡 __________________________________ See Extra
This dish was the best potatoes I had ever had I think and so said my son, until I made Joe’s potato boulangere. Then it is a tough decision between the two. Though with this it practically a meal in itself containing protein and veg along with the most delicious crispy potatoes.
In my gayest voice, “GURL! FABULOUS!😍😂
I love the reading of recipes from other countries. It’s funny how a border between countries leads to variations of the same dish. Like Spain and Moroccan foods have slight variations. Here, Bulgaria borders Greece and Turkey so you know everything is going to be exquisite!
I’m definitely making this one! Thanks Darlin’!😘
The potatoes look so tempting. Perfectly golden brown delicious. And the sauce must be an explosion of flavour with the dill and garlic and feta. So many wonderful flavours. To me it reads like a fabulous variation of potato salad. 👏😍👏. Have a wonderful Sunday ❤️❤️
That looks absolutely delicious!! I tend to think that everything baked in butter tastes divine so I am not surprised that it elevates in the oven the rather humble potatoes. And the sauce sounds like an Eastern European take on tzatziki. I seem to remember that the Bulgarian feta is much more briny than the Greek one, and it has a higher content of sheep milk, really spectacular. Maybe @auntie_bulgaria Claire can tell us? 😘😘😘 What an another treat, dear Oksana, and always beautifully photographed. 😍😍😍😘😘😘
We were just talking about how we should make these again! ❤️
Looks inviting 😋 at first I thought it was Macedoine on the side. I do like a good side sauce, I will try this one 👍
We’re Olia buddies today, Oksana 🤩 Baked spuds are always a good idea 😋 and this buttery method sounds delicious 👌🏼The sauce reminds me a bit of the curd cheese with herbs I made last week for brunch – so fresh, crunchy and yet creamy 😍
Did you say butter😍😍😍 this sounds great and I’m sure would be fav here even with my picky eater! ( as long as she doesn’t notice the dill 😂😂😂)
Slavic cooking: tuber, butter, sour cream/yogurt, chives, onion/garlic, dill. I grew up on that. Tastes great with anything, including carrots, turnips, even beets.
Another Olia dish ❤️❤️. The sauce on the side sounds like a delicious combination with the spuds 🥔 ❤️. Are the carrots cooked or raw?
Butter is probably mandatory here to get the potatoes taste amazing 🤩?
One of the recipes I would like ti prepare NOW 😂😂😂😂 @oksanaritchie it’s amazing, my friend Oksana 😍😍😍😍😍😍
For me, this is heaven on a plate. 😍 I could live off potatoes with some sort of dairy sauce or just śmietana, chopped herbs and veggies. Those potatoes are golden beauties! Wonderful looking dish that makes the Eastern European part of my heart jump of joy. 😍
❤️ That looks amazing! Bulgarian cuisine is wonderful and I am glad it’s slowly discovered. I would recommend you try kyopolou(кьопоолу), it goes perfect with good feta and freshly baked bread.
Ooh thanks for reminding about this one. I’ve had it marked and haven’t gotten to it!
Thank you for sharing this Oksana – it’s Olia’s latest book isn’t it? I love this process. Sounds delicious and really plays to the texture and comfort that the potato offers.