Oven-Baked Stewed Potatoes

A complete hearty main course for lunch or dinner. This is a recipe for stewed potatoes, but not in a frying pan or pan, but in the oven. The perfect side dish for any occasion! The potatoes turn out very tender, aromatic, soft and crumbly.
cook time: 1h 30 min
Isla Thatcher
Oven-Baked Stewed Potatoes

Nutrition Facts (per serving)

87
Calories
4g
Fat
11g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Bouillon (chicken or vegetable) 300 ml
Potato (5-6 pcs.) 600 g
Carrot 1 pc
Paprika 1 tsp
Dill (2-3 branches) 5 g
Sunflower oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to stew potatoes in the oven? Prepare all ingredients. Wash the vegetables well, dry and peel. Also wash and dry the greens.

Step 2

Step 2
Cut the potatoes into medium cubes and the carrots into small strips. You can change the cutting methods to suit your taste.

Step 3

Step 3
Finely chop fresh dill.

Step 4

Step 4
Heat vegetable oil in a frying pan, add carrots and paprika. Fry together for 1 minute. Adjust the intensity of the fire yourself.

Step 5

Step 5
Add potatoes to the pan and stir. Fry for about 5-7 minutes.

Step 6

Step 6
Transfer the potatoes and carrots to a baking dish.

Step 7

Step 7
Salt and pepper the potatoes.

Step 8

Step 8
Pour hot broth into the mold with potatoes. Stir.

Step 9

Step 9
Cover the mold with a lid and place in an oven preheated to 180°C for 40 minutes. Determine the exact baking time based on your oven. Place the finished potatoes on plates and sprinkle with chopped dill.

Additional rubrics

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