A few days ago one of my friends put on Facebook an article entitled “10 things that Poles must explain to foreigners.” I looked at with curiosity and it turned out that I never had to explain any of these to anyone 🙂
But I thought more on one of the points – “why Poles eat so much potatoes.” This point was never the problem for me, because I eat lots of potatoes only in the summer. New potatoes, that kind that you only need to wash instead of peel. The best are those small, walnut-sized… Yes, that potatoes are the basis for my summer diet.
And there are about a million ways to serve them.
The best are thesesimply cooked. Sprinkled with fresh dill. With kefir or sour milk. Potatoes with green beans. Potatoes with cauliflower. Potatoes with broad beans.
But then baked, grilled, stewed with vegetables or marinated. And today it is this last option – new potatoes marinated in yogurt. Of course, the recipe can you save for the future and try in autumn when the potatoes are slightly less new and a bit more flour(ish). But it’s worth keeping 🙂
I’ve used vegan, homemade coconut yoghurt (recipe is on queque, I promise!). If you do not have the time or desire to produce such, in some stores (certainly in Tesco) you can buy soy yoghurt.
For people who restrict/exclude lactose, but not giving up milk products – you can buy yogurt and cheese without lactose, they were even in Biedronka 🙂 Although the mere fact of the fermentation of milk already limits the lactose content. Of course you can also supplement normal yoghurt with lactase in pills.
For all of you whom these restrictions do not apply to – plain, dairy yogurt will be perfect. 🙂
Preparing the potatoes are just a few minutes. Baking takes about 1 hour, so you need to plan your potatoes.
Catch the recipe!
1 kg of young, small potatoes
2 – 3 tablespoons of yogurt (I had vegan coconut yogurt, but you can use your favorite one)
2 tablespoons liquid coconut oil (or good butter) + a little for greasing dish
1 teaspoon smoked sweet paprika
0.5 tsp cayenne pepper
1 teaspoon pepper (I’ve used a mixture of black pepper with lemon zest)
1 teaspoon salt
- Wash the potatoes. Take off (peeling) the outer film, but don’t peel.
- Again, rinse in cold water and dry.
- Combine all of the marinade ingredients.
- Add the marinade to the potatoes, mix so that the marinade thoroughly covered all tubers (best to do it manually).
- Heatproof dish smear with oil and translate potatoes into.
- Warm up the oven to 210 – 220C (410 – 428F).
- Potatoes bake for approx. 1 hour.
Serve hot, sprinkled with fresh dill. Bon Appetit!