Quick Potatoes in the Oven, with Beets, Carrots and Mushrooms

Oven-baked potatoes with beets, carrots, and mushrooms are a very appetizing and bright dish. The potatoes are crumbly and aromatic. Due to the fact that potatoes are baked in the oven at the maximum temperature, in a form covered with foil, the dish is cooked quickly.

Ingredients

• Potatoes – 800 g
• Beets – 1 pc.
• Carrots – 1 pc.
• Forest mushrooms – 100-150 g
• Garlic – 2-3 cloves
• Salt to taste
• Refined vegetable oil – 2-3 tablespoon.

Directions

1. We prepare the ingredients for quick potatoes in the oven-baked with carrots, beets, and mushrooms. Pre-boil the forest mushrooms and cut them into pieces.

   

2. We turn on the oven to the maximum temperature (for an electric oven – 250 degrees). We clean all the root crops from the peel, cut each potato tuber into 6-8 parts, put it in a mold, after watering it with vegetable oil.
3. Cut the beetroot and carrot pieces into small cubes and add to the potatoes.
4. We cover the form with foil, we try to close it carefully. We send vegetables to a hot oven. We are waiting for 18-20 minutes. During this time, the potatoes will become soft.
5. Fry the prepared mushrooms in a saucepan with a little oil. Then we put them in a mold with potatoes, beets, and carrots. Add chopped garlic, salt, mix all the ingredients.
   Cook the potatoes in the oven for another 5-7 minutes, removing the foil.
6. After the pieces of vegetables are lightly browned, put them on a dish.
   Quick potatoes in the oven, with beets, carrots, and mushrooms, ready!

   

7. Serve the baked potatoes with carrots, beets, and mushrooms immediately.

Bon Appetit!