1 kg small peeled potatoes, 5 tablespoons. tablespoons gheeor unsalted butter, 1 / 2 bayleaf, 3 cloves, 3 / 4 cup of liquid cream ormilk, 1 / 2 teaspoon black allspice, 1 pm teaspoon sea salt
2 tbsp. tablespoons chopped parsleyor coriander, 1 pinch ground red pepper.
Cut the potatoes into quarters and pierce eachslice in 2-3 places with the tip of a sharp knife. Heat onmedium-high heat oil in a large frying pan with reinforced bottom.Put the bay leaf, cloves - let them poshipyat inoil for a few seconds. Add potatoes and cook, occasionallyStir until half until it becomes golden.Pour the cream (or milk), reduce heat and simmer,stirring occasionally, until liquid has evaporated by half and notbecomes a thick sauce, and potatoes are tender.Sprinkle with pepper and salt. Remove the pan from the heat, coverCover and leave for 1-2 minutes. Then gently stir andremove cloves and bay leaf. Serve potatoeshot with herbs and pepper.