It is believed that eating potatoes with a peel is very useful, especially young potatoes. Moreover, when cooking in uniform the pulp retains many useful trace elements. Do not cook before cooking forget to thoroughly wash the tubers by rubbing them with the hard side sponges. Boil whole without peeling, and gently mash with a nibble, so that the potato remains coarsely crushed. Add more taste by pouring crushed potatoes with fragrant olive oil. For pre-fry garlic, lemon zest in oil, thyme and rosemary. Such an oil will revitalize the taste of potatoes and its аромат все сбегутся к столу. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. red potatoes (about 6 tubers)
- 0.5 tbsp. olive oil and optionally for serving
- 3 cloves of garlic, crushed
- 2 wide strips of lemon peel (peeled by a peeler)
- 2 sprigs of thyme
- 1 sprig of rosemary
- 1 tbsp. l chopped chives
Recipes with similar ingredients: red potato, lemon zest, garlic, chives, thyme, rosemary
Recipe preparation:
- Put potatoes in a large pot and pour cold water 2.5 cm above its level. Add a large pinch of salt, bring boil and cook until the potatoes are easily pierced with a knife, about 40 minutes. Cast separately 0.5 tbsp. cooking liquid drain the rest.
- Meanwhile, in a small pan, mix the olive oil, garlic, lemon zest, thyme and rosemary and put on medium the fire. Fry until the garlic begins to sizzle for about 30 seconds. Reduce heat to moderately low and cook until garlic softens and does not brown, another 2-3 minutes. Remove from the stove and get a lemon peel and greens with a slotted spoon.
- Add garlic and oil to the potato pan, pour ¾ h. l salt and a little pepper. Crush slightly, gradually adding delayed cooking fluid as needed. Transfer to a serving dish and drizzle with olive oil; sprinkle with mashed potatoes just before serving chives.
