Mountain pots, flounder pots, flattened pots. Name five, but the tongue they take.
The oven crunches the woodpeckers. Mari Moilanen
The mashed pots are simply small, preferably floured, boiled potatoes which, after cooking, are flattened (for example, at the bottom of a glass) and then baked in an oven, accompanied by oil and garlic.
Every cooked shine, that sweet taste, was dabbled in the old people’s saying.
The mountain potties are good as is, crunchy in the oven, but you can get a real treat with a few gimmicks.
1. Herbs
Fresh herbs give the pots flavor and color to the meal.
2. Cold smoked salmon
A whole meal of mushroom pots is created when, in addition to a cloud of herbs, cold smoked salmon is served with pots coming from the oven. A spoonful of sour cream does no harm either.
Ripe potatoes can be flattened, for example, by pressing with a glass of water. Mari Moilanen
3. Bacon
Crispy bacon slices placed on top of the potatoes make this potato dish suitable for brunch.
4. Cheese
Potato and cheese are like created for each other. Grate your tasty favorite cheese on top of the flattened potatoes and let it melt and slightly crumble in the oven heat.
Cheesey mashed pots
(For 4 people9
1 kg of small potatoes
5 cloves of garlic crushed
3 tablespoons olive oil
1 teaspoon of finger salt
½ teaspoon black pepper
Grated 150 g of Comte cheese
2 tablespoons chopped parsley
1. Boil the potatoes with their peel in well-salted water. Crush the garlic cloves and mix with the olive oil.
2. Flatten the still hot potatoes with the bottom of the glass on the flame. Season with a mixture of garlic and olive oil, salt and pepper. Bake at 225 degrees until golden brown and crispy, about 15 minutes.
3. Grate Comte cheese. Add the grated cheese on top of the potatoes and fry for about another 5 minutes until the cheese melts. Garnish with chopped parsley and serve immediately.