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Baked potato with kurt

Kazakh Edition
Oven-baked potato wedges in their skins, scattered with grated kurt, on a plain pale plate

grated kurt on top

Golden wedges baked in their skins, under grated kurt

The hot wedges are scattered with grated kurt, which brings salt and the sourness of fermented milk, so the recipe itself takes little salt.

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Servings
4
Time
55 min
15 min of it active

Baked potatoes. Kurt has outgrown road snacks: this hard, salty dried curd of strained fermented milk is grated straight over the hot wedges.

Ingredients

  • 900 g potatoOrdinary potatoes; tubers of a similar size cook evenly.
  • 60 ml sunflower oilSunflower oil, a neutral-tasting oil.
  • 1.25 ml fine saltFine table salt.
  • 1.25 ml black pepperFreshly ground black pepper, added at the end.
  • 30 g kurtHard, dried pieces of strained fermented milk (ayran or katyk); kurt comes salted or unsalted.

Method

  1. Heat the oven to 190 °C and line a baking tray with baking paper. Scrub the potatoes well: they bake in their skins.

  2. Cut each potato in half lengthwise, then cut each half into three wedges.

  3. Put the wedges in a bowl, pour over the oil, add the salt and toss until every wedge is coated.

  4. Lay the wedges skin side down on the tray in one layer, not touching. Bake for about 40 minutes, until golden and soft inside: a skewer should slide in easily.

  5. While the potatoes bake, grate the salted kurt on the finest side of the grater.

  6. Move the hot potatoes to a dish, season with pepper, scatter the kurt over at once and serve.

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