- Potatoes young - 10 pieces
- A bunch of green onions - 1 piece
- A bunch of parsley - 1 Piece
- Fennel bunch - 1 Piece
- Sprig of basil - 3 pieces
- Garlic - 2 Teeth
- Salt - 1 teaspoon
- Vegetable oil - 5 items. spoons
All greenery should be thoroughly rinsed, dried on a napkin and finely chopped. Garlic clean and also finely chop. Young potatoes are mine, but do not clean, then put in a pan, pour water and put on fire. Cook for about 15 minutes after boiling, then drain the water, and each potato is cut into four parts. Shredded herbs and garlic are mixed with vegetable oil. Solim and mix well. Each potato should be well dipped in a marinade with greens and butter. Put the potatoes on a baking sheet, top with a marinade again and send it to the oven, heated to 190 degrees. Bake until golden brown. Done!
Servings: 3-4