Delicate young potatoes roasted to golden perfection and served with aromatic garlic butter — a classic appetizer in a Polish-modern twist. The dish combines the simplicity of rustic ingredients (young potato, butter, garlic) with several techniques that create a crispy skin and creamy interior. It pairs wonderfully as a warm appetizer for family gatherings, with grilled meats, or as a side for spring salads. The dish is visually striking with the golden potato skin and green accents of parsley; the aroma of garlic butter draws attention and encourages seconds.
💡 Kliknij na składnik aby oznaczyć jako użyty
Preheat the oven to 220°C (top-bottom). Take a large baking tray and line it with baking paper or lightly grease it with rapeseed oil. Preheating the oven usually takes 8-10 minutes — do not skip this step, a hot oven provides quicker browning.
Wash the potatoes under running water with a brush or vegetable sponge, do not peel them. Dry with a paper towel. Cut larger potatoes in half or quarters so that the pieces are of even size (about 2–3 cm thick). You can leave small new potatoes whole or cut them in half.
In a large bowl, mix the chopped potatoes with canola oil, half the amount of salt (about 3 g), and half the pepper. Stir with your hand or a spoon so that each piece is lightly coated with oil — this will help create a crispy skin.
Spread the potatoes in a single layer on the prepared baking sheet with the skin side up where they are cut. Place in the preheated oven and bake for 20–25 minutes. After 10–12 minutes, remove the baking sheet and gently turn each piece with a spatula to ensure they brown evenly.
While the potatoes are baking, prepare the garlic butter. If the butter is cold, cut it into pieces and place it in a bowl to soften faster. Peel the garlic and finely chop it or press it through a garlic press. In a small pan over low heat, melt the butter (about 1–2 minutes), add the garlic, and sauté very briefly — 30–60 seconds — just until the garlic starts to smell (do not brown). Remove from heat.
Remove the baked potatoes from the oven, check with a skewer or fork — they should be soft inside and golden and crispy outside. Transfer the potatoes to a large bowl or leave them on the baking sheet and drizzle with the prepared garlic butter. Gently mix/toss the potatoes with a spoon or spatula to coat each piece with the butter. Season with the remaining salt and pepper to taste.
Serve the potatoes hot directly from the bowl or transferred to a platter. You can garnish them with fresh parsley and sprinkle a bit of smoked paprika for a contrast of colors and flavors. Serve the dish immediately — the crispness of the skin is best maintained right after baking.
In Poland, potatoes have been present in the cuisine since the 18th century. In modern variations, they are often combined with herb or garlic butter, reminiscent of the traditional way of serving potatoes in the countryside — simple and delicious.
Serve immediately after mixing with garlic butter to maintain crispness. As a side dish, it pairs well with: roasted duck, pork chop with mushroom sauce, or spring salad with rhubarb. Serve with lemon slices on the side if you enjoy a bit of acidity.
Store leftovers in the refrigerator in a closed container for up to 24 hours. When reheating, it's best to use an oven or toaster (180°C, 8–10 minutes) to regain crispiness; the microwave will make them too soft.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Delicious appetizers are the perfect start to a May Day feast. Easy to prepare, they will delight your guests and complement the flavors of the main dishes.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment