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Mladi krompirići  iz rerne su toliko ukusni da nestanu pre mesa!
Krompiriće nije potrebno ljuštiti – to sam naučila od Skandinavaca koji prilikom prženja i pečenja ne ljušte  mladi krompir samo ga dobro operu – a ukus je fantastičan !!

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POTREBNO:

  • 1 kg mladih krompirića ( neoguljen) ,
  • 2 kašike ulja,
  • suvi začin,
  • 2 pera mladog crnog luka,
  • 2 pera mladog belog luka,
  • 1/2 kg mesa po izboru,
  • biljni začini po želji – nisu neophodni,
  • papir za pečenje

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PRIPREMA:

Krompir dobro oprati, prepoloviti ga (zavisi od veličine, sitan kropmir ostavit ceo), prosušiti ga krpom, a onda preliti uljem i lagano izmešati. Dodati i suvi začin i još jednom promešati da se začin ravnomerno rasporedi. Krompir redjati u posudu obloženu papirom za pečenje. Iza krompira u posudi ostane mešavina začina i ulja i u nju uvaljati meso a po potrebi dodati još malo ulja ukoliko je mesno posnije – za odreske od vrata, rebarca i batake sa kožuricom nije potrebno. Meso poredjati preko krompira a preko svega cele struke mladog luka (izvaditi ga pred služenje pošto dobije tamniju boju a stavlja se zbog aromatičnosti). Peći u rerni zagrejanoj na 200C približno 30-40  minuta što zavisi od rerne. Slobodno probati krompir viljuškom da li je pečen. Na polovini pečenja okrenuti meso da i sa druge strane dobije lepu zlatnu boju.

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