Baked Potatoes with Smoked Brisket, on Skewers
by Editorial Staff
Prepare an original dish with two main ingredients – potatoes and smoked brisket. The meat will give the potatoes a subtle smoked flavor. And oil with fresh herbs, black pepper and Provencal herbs will make the taste of the dish even more interesting.
Cook: 1 hour
Servings: 3
Ingredients
- Potatoes – 600 g
- Smoked brisket – 250 g
- Fresh dill – 3 branches
- Fresh parsley – 2 sprigs
- Garlic – 1-2 cloves
- Salt – 0.25 teaspoon
- Dried Provencal herbs – 0.25 teaspoon
- Ground black pepper – a pinch
- Sunflower oil – 70 ml (about 4.5 tablespoons)
Directions
- Let’s prepare the products. It is advisable to take potatoes of an elongated shape and of the same size so that they bake evenly. For cooking, you will also need bamboo skewers for the number of potatoes. I have 5 pcs. Preheat the oven to 200 degrees.
- Cut the brisket into pieces (0.5 cm thick) so that they are the same size as the potatoes.
- Pour sunflower oil into a deep bowl, add garlic passed through a press, salt, pepper, and dried Provencal herbs.
- Rinse the parsley and dill under running water, shake and chop finely. Add chopped herbs to the butter.
- Mix everything until smooth.
- Peel the potatoes, rinse and cut into slices about 1 cm thick.
- On bamboo skewers we string potato slices, alternating them with pieces of brisket. Then put on a baking sheet covered with foil.
- Pour the aromatic mixture on top of the potatoes with brisket on skewers and put them in the oven for 40 minutes (be guided by your oven).
- Baked potatoes with smoked brisket, on skewers, serve hot. The dish goes well with fresh vegetables, herbs, and sauces.
Bon Appetit!
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