Although this dish is quite simple, it has an amazing aroma. Egg-oil sauce envelops potato wedges, giving it a more delicate and soft taste. A boiled egg prevents the butter from rolling off the potatoes, leaving the whole sauce in place. Even more appetite kindles the pleasant aroma of garlic and dill.
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You will need
- For the dish:
- - salt - 0.5 tsp;
- - potatoes - 1 kg.
- For the sauce:
- - lemon juice - 2 tsp;
- - pepper;
- - salt - 0.5 tsp;
- - garlic - 1 clove;
- - capers - 1 tsp;
- - vegetable oil - 100 g;
- - boiled egg yolk - 2 pcs.
Instruction manual
1
Be sure to take non-digestible potatoes. Peel the tubers, rinse in water and cut into large washers. The thickness of each should be at least 1.5 centimeters. Wash chopped potato starch in water.
2
Transfer the potato pieces to the pan and fill with water so that their water barely covers. Pour 0.5 teaspoon of salt. Bring to a boil over high heat, then lower the heat and simmer for 15 minutes until soft.
3
Start making the sauce while the potatoes are being cooked. Remove the yolks from the boiled eggs, add a teaspoon of salt to them and mash, then mix.
4
Enter the vegetable oil in four doses, after each introduction, whisking the mass well. The result should be a pale yellow homogeneous emulsion.
5
Finely chop the dill and capers, add the garlic squeezed through the press and stir it all into the sauce. Add pepper and lemon juice.
6
Drain the potatoes, leave to stand without a lid on the cooling off cooking zone for 2 minutes. Put the potatoes on a dish and pour the sauce. Shake a little to evenly distribute the sauce over the potatoes.
Useful advice
If you wish, you can marinate the onion rings in weak vinegar, and when serving put them on the potatoes - it will be very tasty. If the squirrels from the eggs have nowhere to put, grate them on a fine grater and mix in the sauce.