Although this dish is quite simple, it has an amazing aroma. The butter and egg sauce envelops the potato wedges for a softer, softer flavor. A boiled egg keeps the butter from rolling off the potatoes, leaving all the sauce in place. The pleasant aroma of garlic and dill whet even more appetite.
It is necessary
- For the dish:
- - salt - 0.5 tsp;
- - potatoes - 1 kg.
- For the sauce:
- - lemon juice - 2 tsp;
- - pepper;
- - salt - 0.5 tsp;
- - garlic - 1 clove;
- - capers - 1 tsp;
- - vegetable oil - 100 g;
- - boiled egg yolk - 2 pcs.
Instructions
Step 1
Be sure to take non-boiling potatoes. Peel the tubers, rinse in water and cut into large washers. The thickness of each should be at least 1.5 centimeters. Wash starch off of the sliced potatoes in water.
Step 2
Transfer the potato chunks to a saucepan and cover with water so that the water barely covers them. Add 0.5 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes until soft.
Step 3
Start making the sauce while the potatoes are boiling. Remove the yolks from the boiled eggs, add a teaspoon of salt to them and mash, then stir.
Step 4
Introduce vegetable oil in four steps, beating the mass well after each introduction. The result should be a pale yellow homogeneous emulsion.
Step 5
Chop the dill and capers finely, add the garlic pressed through a press and stir in the sauce. Add pepper and lemon juice.
Step 6
Drain the potatoes, leave the lid off on the hotplate to cool down for 2 minutes. Put the potatoes on a dish and pour over the sauce. Shake slightly to distribute the sauce evenly over the potatoes.
