You will need
- Potato small size
- 8-10 pieces;
- Vegetable oil;
- Garlic – 3-4 cloves;
- finely chopped greens;
- Coarse salt
- preferably sea – 1 pack.
The potatoes, rinse in lukewarm water, if necessary, use a brush for dishes to remove the dried clay. Each potato is dry with a kitchen towel or cloth.
Pour in the palm a little vegetable oil and brush over the each potato on all sides. The garlic cloves cut into slices with a thickness of 1 mm.
Cut from the roll of foil leaves, the size needed to wrap the potatoes. In the middle of each put 2-3 slices of garlic and a little coarse salt. Put the potato, sprinkle it with salt and wrap each in foil. Take a toothpick and make each fold a few holes.
Pour the remaining salt on a baking sheet or in a form, put it on a potato, wrapped in foil, and place in a preheated 200-220 degree oven. Leave it to bake for 50-70 minutes, depending on size of potatoes. Try his readiness with a fork.
Turn off the oven, remove the potatoes, unwrap the foil and place it on a dish, sprinkle with herbs.
Salt, in the form or pan, do not throw away. It can be used repeatedly when roasting any vegetables this way. It helps to create the optimal temperature regime.