Crumpled Potatoes Baked with Suluguni Cheese and Garlic
by Editorial Staff
An effective, tasty, and easy-to-prepare side dish that can be prepared from simple products – boiled potatoes baked with butter, garlic, and fresh herbs, under a cheese crust. Try it!
Ingredients
- Young / thin-skinned potatoes – 1 kg
- Garlic – 4 cloves
- Green onion – 1 pc.
- Fresh parsley – 15 g
- Fresh dill – 15 g
- Butter – 70-90 g (to taste)
- Suluguni cheese – 100 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare ingredients according to the list. Choose young or thin-skinned potatoes for cooking, as they cook in their skins. Try to match potato tubers to the same size so they cook at the same time. Wash potato tubers thoroughly.
- Without peeling the potatoes, place in a saucepan, pour 1.5 liters of cold water and bring to a boil. Add 2-3 generous pinches of salt to boiling water and boil the potatoes over low heat until tender (usually 20-40 minutes, depending on size).
- Peel the garlic. Finely chop the green onions, garlic, dill and parsley. Grate the suluguni cheese on a coarse grater.
- Melt the butter and stir in the minced garlic.
- Turn on the oven to heat up to 200 degrees.
Drain the boiled potatoes. Drain the potatoes and place them in a baking dish (in this case, a mold with a diameter of 28 cm). Pierce the skin of each tuber with a fork in several places, and then press down lightly with a pusher so that the flesh cracks slightly. - Drizzle melted garlic butter over each potato tuber and season with salt and pepper to taste.
- Sprinkle the chopped herbs over the potatoes, keeping 2-3 pinches of green onions to garnish.
- Place a few pinches of grated suluguni on each potato tuber.
- Place the potatoes with cheese in the oven and bake for 7-12 minutes to melt the cheese and brown appetizingly.
- The potatoes baked with suluguni cheese are ready. Sprinkle the remaining green onions over the dish and serve.
Enjoy your meal!
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