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–+ servings

Potatoes baked in kefir

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 servings
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Ingredients

  • 700 g potatoes
  • 500 ml plain milk kefir Unsweetened and full-fat.
  • 2 onions
  • 2 garlic cloves
  • 1 bunch of fresh dill
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 1 tbsp vegetable oil For greasing the dish.

You will need

  • Oven
  • Shallow ovenproof baking dish, about 20 × 30 cm
  • Large mixing bowl
  • Knife and chopping board
  • Measuring jug

Instructions

  • Preheat the oven to 200°C (400°F).
  • Wash and peel the potatoes, then slice them into even rounds or half-rounds about 0.3 cm thick.
  • Prepare the aromatics: peel and finely chop the onions and garlic; wash, drain and chop the dill.
  • Toss the potatoes, onions, garlic and dill in a large bowl with the black pepper and 1 tsp salt.
  • Stir in the milk kefir until all the vegetables are coated.
  • Lightly grease the base and sides of the baking dish with vegetable oil.
  • Pour the vegetables and all their liquid into the dish, spreading them evenly with a spoon.
  • Bake for about 40 minutes and test a potato slice in the centre with a knife. It is ready when the knife slides through easily; if the potato is still firm, keep baking and test again before serving.

Storage and safety

Refrigerate leftovers promptly in shallow containers within 2 hours, at 4°C (40°F) or below. Eat within 2–3 days. Reheat until the centre reaches 74°C (165°F).