香蒜蘑菇烤土豆
香浓的烤土豆搭配蘑菇、蒜和香草，是鸡肉的简单配菜，或一道丰盛的蔬菜主食。
- 烹饪时间
- 45 分钟
- 份量
- 356 kcal
- 材料
- ≈ $1.72
- 蛋白质
- 11 g
材料
- 1 Potatoes≈ $2.19 每千克 260 克
- 2 Button mushrooms≈ $7.50 每千克 120 克
- 3 Garlic≈ $10.00 每千克 5 克
- 4 Sunflower oil 12 毫升
- 5 Dried thyme 1 克
- 6 Fresh rosemary包装 20 克 约等于 $2.00 2 克
- 7 Salt 2 克
- 8 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将土豆切成厚片，蘑菇切成半片或薄片。
将土豆和蘑菇与油、细蒜、百里香、迷迭香、盐和胡椒混合拌匀。
在烤盘上铺成单层。
200°C烤35–40分钟，中间翻动一次。
烤至土豆内软外焦金黄时取出。
小贴士
- 为什么这样做
- Add the garlic and herbs after mixing with the oil, so they coat the potatoes and mushrooms evenly. If added right away, the salt dries them out and they lose their aroma.
- 可替换食材
- Swap the button mushrooms for oyster mushrooms (120 g). They are softer and not bitter. Replace the rosemary with dried (0.5 tsp), using half the amount.
- 常见错误
- If the potatoes only turn pale and don't brown, there isn't enough oil. Add another 6 g and toss before the second bake.
- 保存与加热
- Keeps in the fridge for 3 days. Reheat in the oven at 180 °C for 10 minutes with a splash of water, so it doesn't dry out.
- 搭配建议
- Serve with boiled chicken, or on its own with a simple cucumber and sour cream salad.
评论 0
登录 以便发表评论。
还没有评论。