- Potatoes - 1 Kilogram
- Salt 250 Kilograms
- Olive oil - 120 milliliters (green moss)
- Green onion, bundle - 1 Piece (Green moss)
- Garlic - 3 Teeth (Green Moss)
- Ground cumin - 1 teaspoon (green moss)
- Wine vinegar - 3 items. spoons (green moss)
- Salt - To taste (green moss)
- Olive oil - 120 milliliters (Spicy moss)
- Marinated sweet pepper - 1 piece (Spicy moss)
- Garlic - 3 Teeth (Spicy moss)
- Ground cumin - 1 teaspoon (Spicy moss)
- Ground hot pepper - 1 Teaspoon (Spicy moss)
- Wine vinegar - 2 items. spoons (Spicy moss)
- Salt - To taste (Spicy moss)
1. Wash the potatoes. In a saucepan pour 1 liter of water and dilute all the salt in it. Peel the uncleaned potatoes and cook until cooked. 2. To prepare spicy moss, pickled peppers must be ground in puree. Add there the peeled garlic, salt, hot pepper and cumin. 3. Pour the puree into a separate bowl. Pour into it vinegar and olive oil. Stir with a corolla. 4. Now it will be necessary to prepare a green moss. To do this, the green onions must be washed, dried. In a special dish, pestle the onion in a mashed potatoes. Peel the garlic and finely chop it. Add garlic and cumin to the onions. Mix well. Without stopping to stir, pour in the olive oil and vinegar. 5. Pour out the water from the pot with the cooked potatoes. A pan with potatoes without water should be put on fire for 1-2 minutes. On the potato must form a thin salt crust. Potatoes are served in a uniform with sauces.
Servings: 4