Caramelized baked potatoes with or without their skin peel
1 kg small potatoes with their skin
1/4 cup teaspoon olive oil
2 tbsp. spicy mustard
2 tbsp. sugar
1/4 cup of white wine tea
2 sprigs of rosemary or oregano
juice of 1-2 lemons
1/2 cup water
salt and enough freshly ground pepper mixture
Preheat the oven to 180 degrees C. Wash the potatoes well with a brush or sponge and put them on a pot with water to cover them. Boil them as they are with the peel them for 10 minutes (time counts from the moment the water starts to boil). Drain them and put them in a small fireproof dish. Put in the blender all the other ingredients except the rosemary and the Beat until creamy, pour over the potatoes. Add the rosemary or oregano. Bake them in the preheated oven, on the upper grill, for about 30 minutes
minutes or until caramelized.
2. Without skin
Wash and clean the potatoes, cutting them into small round pieces. Place them in a pan and pour the cream over them. Add the rosemary and put them in a preheated oven 180 degrees C for the first twenty minutes and then at 160 degrees C for Bake slowly for about an hour and a half, always on a low staircase.