Peasant-Style Potatoes for Christmas Eve
Lenten roasted potatoes with onion, carrot and paprika, oven-baked for the Christmas Eve table.
🍳 Cook: 35 min
Ingredients
| 2 kg | potatoes | |
| 1 | onion | |
| 1 | carrot | |
| 1 tbsp | 15 ml | flour |
| 1 tbsp | 15 ml | red paprika |
| 5-6 | black peppercorns | |
| 1 | bay leaf | |
| pinch | ground black pepper | |
| pinch | savory (chubritsa) | |
| to taste | salt | |
| 50 ml | oil | |
| 600 ml | warm water |
Instructions
- In the tin in which the potatoes will be baked, sauté the chopped onion and carrot.
- To them add the peeled, washed potatoes cut into larger pieces (in this case cut into four lengthwise).
- Fry the potatoes a little more, until a slight change of color, stirring constantly of course.
- Next comes the flour (you can also skip it), fry for 1-2 minutes and add the paprika to it.
- Stir the potatoes well so they get coated in the paprika, and pour in the warm water.
- The water should cover the potatoes, because we have added flour to them.
- Add salt to taste, ground black pepper, the black peppercorns, bay leaf and 2-3 pinches of savory (the idea is to add a little more savory than usual).
- Leave the tin on the hob until the water boils and then immediately place it in the preheated oven.
- Bake the potatoes for about 30-35 minutes, until fully done. Watch them - if they run out of water and are not done, add hot water.