Ruddy Apples
by Editorial Staff
The wonderful vegetable potato can provide millions of dishes. Be it salads, appetizers, main courses, or first courses. The main thing is to be able to present it correctly.
Ingredients
- Potatoes – 1 kg
- Carrots – 2 pcs.
- Vegetable oil – 100 g
- Onions – 1 pc.
- Parsley – 3 sprigs
- Garlic – 2 cloves
- Cloves – 6-8 pcs.
- Bay leaf – 1 pc.
- Ground red pepper
- Salt
Directions
- Select medium-sized, non-boiled potatoes, rinse, and peel.
- Boil water in a saucepan put bay leaf, peeled onion and garlic, 2 sprigs of parsley, salt, and boil potatoes until half cooked. Drain the water, and dry the potatoes over low heat.
- Peel the carrots, grate on a coarse grater and fry well in vegetable oil. Remove the overcooked carrots with a slotted spoon. Leave the orange oil in the pan.
- Put potatoes in a frying pan with prepared butter, fry, and bring to readiness.
- Put the finished potatoes on a dish. Sprinkle each potato with ground red pepper (make a ruddy side) and stick in a clove – “stalk”. Decorate with parsley.
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