Ingredients with Measurements:
- 2 lbs. small potatoes, washed and halved
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup kumis (fermented mare's milk)
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. In a large bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
4. Arrange the potatoes in a single layer on the prepared baking sheet.
5. Roast the potatoes in the preheated oven for 25-30 minutes or until golden brown and tender.
6. Remove the baking sheet from the oven and drizzle the kumis over the potatoes.
7. Return the baking sheet to the oven and roast for an additional 5-7 minutes or until the kumis is heated through and bubbly.
8. Serve the Kumis-Roasted Potatoes immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 180
- Fat: 5g
- Carbohydrates: 31g
- Protein: 4g
- Fiber: 3g
- Sodium: 300mg
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- You can substitute kumis with yogurt or sour cream.
Variations:
- You can add chopped herbs such as rosemary, thyme, or parsley for extra flavor.
- You can add chopped garlic or onion for a savory twist.
Tips and tricks:
- Make sure to toss the potatoes with enough oil to prevent them from sticking to the baking sheet.
- Use a spatula to flip the potatoes halfway through cooking to ensure even browning.
- Drizzle the kumis over the potatoes just before serving to prevent them from getting soggy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Kumis-Roasted Potatoes on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Kumis-Roasted Potatoes in a large bowl or on a platter for a rustic look.
- Garnish with chopped herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped herbs such as rosemary, thyme, or parsley
- Paprika
Pairings:
- This recipe pairs well with grilled meats, roasted vegetables, or a simple green salad.
Suggested side dishes:
- Grilled steak or chicken
- Roasted carrots or Brussels sprouts
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the potatoes are not browning evenly, try rotating the baking sheet halfway through cooking.
- If the kumis is too thick to drizzle, you can thin it out with a little bit of milk or water.
Food safety advice:
- Make sure to wash the potatoes thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Kumis is a traditional fermented drink made from mare's milk that is popular in Central Asia.
Flavor profiles:
- The Kumis-Roasted Potatoes have a slightly tangy and creamy flavor from the kumis, which pairs well with the crispy and savory potatoes.
Serving suggestions:
- Serve the Kumis-Roasted Potatoes as a side dish for a family dinner or a casual gathering with friends.
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