Jacket boiled potatoes with cream fresh – a detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 15 min. Difficulty: easy Quantity: 12 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 small red-peeled potato tubers, not to clean
- Sea salt
- Fresh cream or fat sour cream for top
- Chopped greens for sprinkling (chives, dill, parsley)
Recipes with similar ingredients: potatoes, cream fresh, sour cream, chives, dill, parsley
Recipe preparation:
- Cut the potatoes in half and place in a pan, pour water, add coarse salt. Bring to a boil, and cook potatoes over medium heat until soft, 10 – 15 min. Drain the water then rinse the potatoes under cold water. Cut the bottom, and place the potatoes on a serving plate, cut side down, season with sea salt. Put cream fresh on top and sprinkle with chopped herbs.
