Potato in Selyansky - the name itself suggests that the dish is simple, without frills, rustic. Its ingredients are simple and even rude - it’s enough to say that the classic recipe for such a potato involves the use of unpeeled potatoes. But what a masterpiece can be obtained at the exit, if the rough skin of young potatoes is seasoned with herbs, spices and fried greaves! Wow, enough words, it's time to business!

Selyansky potato in the oven - a traditional recipe

A traditional village-style potato is being prepared in the oven - this is important, because this dish has nothing to do with any American fries and Russian fried potatoes in a pan. Only baked with peel does it have that unimaginable crunch and a slightly earthy aftertaste of baked potatoes in a fire. It is also worth cooking it in the oven because the dish will not be burdened with excess calories of oil, while the crust will be as crispy as if cooked with a fair amount of oil. However, for those who do not have an oven, the topic is not closed at all - there are recipes for peasant potatoes and in a pan. About them will be below.

So, to make a classic baked potato, we need:

  • potatoes (5-7 tubers) - ideally young, but in winter you can use potatoes from storage. In the latter case, the potatoes will have to be cooked a little longer, covered with foil on top, or boiled a little before baking;
  • vegetable oil (4 tbsp. tablespoons) - it is better to take olive or unrefined sunflower. Moreover, the more fragrant the oil, the brighter will be the taste of potatoes;
  • seasoning to taste - there are no proportions, no exact recommendations, since all peoples have tried to cook potatoes in a rural way at home at all times, and this dish has become truly international. Because the spices are laid by those that have - Europeans love Provence herbs, Asians would add curry and coriander, and it would be nice for Russians to dill or ground pepper potatoes. You can take it all together;
  • salt.

Cooking:

  1. Rinse the potatoes under running water, brush and very high quality.
  2. Cut the potatoes lengthwise into four pieces. Tip: Some cut and otherwise, somewhat randomly, which is acceptable and the taste is not particularly affected. However, in restaurants rustic potatoes are served in the form of chopped boats along the boat, beautifully and appetizingly.
  3. Make a sauce for dipping potatoes. Sauce is a mixture of all spices, slightly diluted with vegetable oil. Part of the spices should be dry - it will go to sprinkle potatoes on a baking sheet.
  4. Now dip each slice in spiced oil and put on the baking sheet with the skin down. Sprinkle with dry spices.
  5. Send to the oven, heated to 200 degrees, potatoes for baking for 30 minutes. Take a look so that the potatoes do not dry.

Potato is ready in the country!

Garlic Recipe

 

Based on the classic recipe, you can cook other types of the famous peasant potatoes. Here, for example, another delicious recipe - potatoes with garlic.

It is done like this:

  1. Cook and chop the potatoes in the same way.
  2. Fold in a small saucepan, where to add fragrant homemade vegetable oil, a little minced garlic, garlic, favorite spices and seasonings, salt.
  3. Cover, gently but vigorously shake several times so that the oil and spices are spread over the potatoes.
  4. Lay the slices on a baking sheet and put into the oven 220 degrees. Bake until potatoes are cooked.

Tasty recipe:french fries in the oven

Potato in a slow cooker

Potato in a country cooker in a slow cooker is nothing but a cooking method, different from the previous one. The same ingredients, the same sequence of actions. Only we will bake it not in the oven, but in a slow cooker in the “Baking” mode. After half an hour of cooking in this device, we get potatoes that are very reminiscent of the one that grandmothers once cooked in a Russian oven.

Selyansky potato with bacon

 

Selyansky potatoes in a pan with lard - yes, it's fat, it's high-calorie, even harmful if you care about the figure. But it is so tasty that any feast with a drink simply asks for plain, but such Russian and mouth-watering potatoes, but in fat!

So, for a good company of four people you need to cook:

  • a dozen and a half potatoes;
  • 1 teaspoon finely chopped red pepper;
  • 200-300 g of unsalted fat with a good layer of meat;
  • some vegetable oil;
  • a small bunch of celery in the leaves;
  • salt.

Washed and dried on a towel potatoes cut into slices. Finely chop the greens with a knife, put the potatoes together with pieces of potatoes in a plastic bag, adding spices there, and then mix everything thoroughly until the potatoes are evenly coated.

Heat the oven to 200 degrees. Put prepared potato slices on a baking sheet in one layer, lay thinly sliced ​​lard on them - one per slice. For half an hour send to the oven. The dish is ready!

Selyansky Chicken Potato Recipe

Absolutely tasty and always successful dish - baked potatoes with chicken in the village style. And although ingredients such as mayonnaise and Japanese sauce were unlikely to be on the rustic table, yet the simplicity of preparation justifies such freedom in terms.

Fast to prepare, fairly simple and satisfying, the dish can be an ordinary dinner and served to guests.

We will need:

  • with a dozen peeled potato tubers;
  • mayonnaise - 100 g;
  • medium sized chicken;
  • sesame oil and a pinch of dried marjoram;
  • fennel - 1 pc.;
  • teriyaki sauce;
  • Bulgarian pepper - 1 pc.;
  • onions - 1 pc.;
  • ground pepper and salt to taste.

Wash the chicken, cut into pieces. Some people like to cook whole chicken by overlaying a carcass with chopped potatoes. How to cook is unprincipled; in any form, the chicken is good. Rub the pieces with salt, then with mayonnaise, add spices and oil to it, leave for half an hour to lie in this marinade. Meanwhile, peel the potatoes, cut them into longitudinal slices, cook the marinade from oil, pepper, marjoram. Add the marinade to the potatoes and pour the onion chopped in half rings there.

Separately, chop the peeled peppers and fennel in half rings, divided into parts.

Read also:minced potatoes in the oven - recipe

For baking, you can use a special sleeve in which to place chicken, potatoes, fennel and pepper. First cook with the knotted ends of the sleeve for an hour, then open the chicken and potatoes and brown.

Selyansky potato with mushrooms

A traditional autumn dish made from natural forest mushrooms. However, ordinary champignons, although they are inferior to white ones, are quite suitable for cooking potatoes with mushrooms at any time of the year.

Would need:

  • potatoes - 6 pieces;
  • fresh mushrooms - half a kilo;
  • turnip onion - 1 pc.;
  • ground pepper and salt;
  • half a liter of cream;
  • a couple of tablespoons of flour;
  • vegetable oil;
  • greenery.

Tip: If you don’t have the right amount of cream on hand, sour cream, diluted to the desired consistency, will also work perfectly.

For this dish, it is better to cut the potatoes smaller - for example, with small sticks or straws. Just strips must be chopped and onions. Mushrooms are cut into plates.

In a frying pan in vegetable oil, fry the mushrooms and onions, then add a little flour, frying it for a couple more minutes.

On a greased baking sheet we put the potatoes, then - fried mushrooms with onions, pour all the cream, do not forget to pepper and salt.

At 180 degrees, we will bake potatoes and mushrooms until a pleasant crust forms. Serving on a table, sprinkle with chopped fresh herbs.

What to serve and how to decorate a dish?

 

Whatever potatoes are cooked, always a win-win decoration and addition will be fresh greens - chopped parsley, chopped dill. Simple potatoes can be slightly improved with new notes by sprinkling strings of tomato sauce on it. Fresh salad leaves can also be a decoration of the dish - catchy greens will perfectly emphasize the juicy brightness of the yellow-brown baked potato.

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