New potatoes in the oven - 9 recipes for delicious baked potatoes

Baked baby potatoes in the oven (from young small potatoes)

During the season of young potatoes, they are usually boiled with dill, sour cream, and butter. Here, of course, a lot of time is spent peeling vegetables. Small tubers are especially difficult to peel. I offer a recipe for making very tasty baked new potatoes; due to their small size they are called baby potatoes. For this dish, use only the smallest tubers. There is no need to clean them here at all, just rinse them well. The prepared vegetables will turn out tender and soft inside, and the outside will be covered with an appetizing and golden-brown delicious crust.

This is a recipe for whole baked baby potatoes in the oven. It is simple and quick, resulting in a universal side dish for any meat and fish dishes.

Preparation

Prepare small new potatoes for baking in advance. Pour the tubers into a saucepan with coarse salt and fill with cold water. After one hour, the vegetables can be washed quite easily, all dirt will quickly come off. It is not necessary to peel the thin skins of the vegetables; just wipe the tubers with a kitchen sponge.

Use cinnamon as an aromatic ingredient; you won’t need much of it. I recommend using Himalayan or sea salt.

In a bowl, mix vegetable oil with soy sauce and Himalayan salt. Grate a piece of cinnamon stick and add it to the bowl using the tip of a knife. It is important not to overdo it with spice. To ensure that the potatoes have a beautiful golden brown crust, also add a little liquid bee honey (1-2 tsp) to the sauce.

Place the new potatoes in a saucepan, pour the mixture from the bowl and mix well. Cover a baking sheet with parchment or foil and preheat the oven to 180 degrees. Place the potatoes in the sauce on a baking sheet and smooth them out to form one layer. Place the dish in the oven to bake for 30 minutes.

When the potatoes are almost ready, remove the baking sheet and sprinkle the vegetables generously with finely chopped garlic and dill. You can also add a little butter or ghee to the vegetables. Mix the ingredients and return the pan to the oven for another 10 minutes.

Serve ready-made delicious vegetables as a separate dish or with meat, fish, or vegetable salad.

Cooking tips:

Source

How to make baked baby potatoes

Use cinnamon as an aromatic ingredient; you won’t need much of it. I recommend using Himalayan or sea salt.

New potatoes in the oven - 9 recipes for delicious baked potatoes

Good afternoon, dear readers! In our country, everyone loves potatoes, and young potatoes doubly so. And as soon as the first root vegetables appear, we rush to prepare them. And there are a lot of ways to do this. The simplest one is to cook and serve whole or in pieces with butter and dill. Yummy!

Today I offer 9 ways to cook young potatoes in the oven, that is, bake them. This can be done with the peel, or without it. You can add various spices and meat. Look in more detail in the contents, where you can choose the option that you like most.

Country-style young potatoes with garlic and dill: a recipe up your sleeve

Cooking in a sleeve allows you to retain more nutrients; food is evenly cooked in it and soaked in all the spices. Baking potatoes this way is as easy as shelling pears. You will have to peel the vegetables for the longest time, and then the oven will handle it itself.

So take:

for the sauce:

1.Prepare the dressing first. Finely chop the garlic (3 cloves) or squeeze it through a press. Place in a bowl. Chop the dill and add to the garlic. Pour in vegetable oil, salt and pepper to taste.

2. Mix everything well and leave to infuse for now.

3. Peel the potatoes and chop them into slices. The average tuber can simply be cut lengthwise into 4 parts.

4.Add dressing to the slices and mix well.

5.Place the prepared vegetables into a baking sleeve, sealing the free edge. Using a toothpick, make several holes in the top of the bag to allow steam to escape. Otherwise, the sleeve may simply explode. You can make a small cut with scissors.

6.Place the workpiece on a baking sheet, level it so that the pieces lie preferably in one row. Place in an oven preheated to 180º for 30-40 minutes.

7.While the side dish is baking, make the sauce. To do this, simply mix sour cream, mayonnaise, mustard, chopped dill and garlic.

10 minutes before cooking, cut the top of the bag and let the slices brown a little.

Country-style potatoes are ready. Soft inside, slightly crispy outside. Delicious and easy to prepare.

Potato dishes: 10 healthy recipes for children

Potatoes on our table are a familiar and even ordinary product. So much so that some mothers consider it too simple to include in their baby’s menu. And in vain, because potatoes contain many useful substances, and dishes made from them can be original and very tasty.

Potatoes are a real storehouse of healthy fiber, vitamins and minerals. This root vegetable contains a lot of potassium, ascorbic acid, B vitamins (choline and folic acid), K and E, as well as calcium, magnesium, phosphorus, sodium, iron, iodine, copper, fluorine and zinc.

And if you combine potatoes with lean fish and meat, dairy products or other vegetables, it will be doubly tasty and healthy!

Green cream soup with potatoes

Source: Shutterstock

Take: 1 liter of vegetable broth or water • 200 g of spinach • 100 g of arugula • 1 bunch of lettuce • 2 potatoes • 2 onions • 4 cloves of garlic • vegetable oil • salt • pepper • croutons

Peel the potatoes, onions and garlic and chop finely.
Heat oil in a saucepan, add onion and garlic, fry over medium heat until soft (10 minutes).
Add potatoes, pour in hot broth (water), bring to a boil, cook until potatoes are soft.
Chop the spinach, arugula and lettuce, place in a sieve, place on a pan of boiling water, cover with a lid and steam for 3 minutes.
Add the greens to the soup, add salt and pepper, bring to a boil, remove from heat.
Grind in a blender until smooth and serve, garnished with croutons.

Age – from 2 years.

Gnocchi with tomatoes

Source: Shutterstock

Take: 700 g potatoes • 1–2 eggs • salt • 1–2 tbsp. spoons of flour • olive oil • 100 g arugula • 1 sprig of cherry tomatoes

Boil the potatoes in their skins, peel and mash.
Salt, add eggs and a little flour, mix.
Roll the resulting mass into sausages and cut into pieces.
Roll them into balls and flatten them.
Boil in boiling salted water for 5–7 minutes, drain in a colander, and let drain.
Place in a saucepan, drizzle with olive oil, stir.
Place on plates and garnish with arugula and tomatoes.

Age – from 3 years.

Potato roll with meat

Source: Shutterstock

Take: 1 kg of potatoes • 500 g of spinach • 40 g of melted butter • 250 g of flour • 4 eggs • 500 g of minced meat • 1 onion • 1 slice of bread • salt • grated nutmeg

Mix the minced meat with a pre-soaked and squeezed slice of bread and a finely chopped onion.
Boil the potatoes, peel and mash.
Add butter, salt and nutmeg, and 3 eggs to the cooled potatoes.
Mix everything until smooth, add flour and knead the dough.
Place the dough 1cm thick on a floured towel.
Sprinkle with spinach and meat in an even layer.
Roll into a roll, place on a greased baking sheet and bake for 50 minutes at 200°C.
Brush with beaten egg and bake for another 10 minutes.

Age – from 3 years.

Potato and fish pudding

Source: Shutterstock

Take: 400 g cod pulp • 2 potatoes • 2 eggs • 3-4 tbsp. spoons of milk • 15 g butter • 4 allspice peas • bay leaf • parsley, 1 onion

Boil the potatoes, mash, mix with hot milk.
Boil the fish fillet with allspice, onion and bay leaf.
Cool and grind the fish in a blender, mix with puree.
Add butter, beaten eggs, chopped herbs.
Place the mixture in a greased baking dish and steam for 20 minutes (you can bake in the oven in a water bath).

Age – from 1.5 years.

Casserole with pink salmon

Source: Shutterstock

Take: 10 cherry tomatoes • 1 leek • 4 tbsp. tablespoons vegetable oil, 600 g boiled potatoes • 500 g fillet of any fish • 100 g grated cheese • salt

Wash the cherry tomatoes, dry them and cut each one in half.
Cut the leek into rings and lightly brown in vegetable oil.
Cut the potatoes into strips or grate them on a coarse grater.
Cut the fish fillet into thin layers and add salt.
Preheat the oven to 180°C.
Line a baking pan with oiled parchment.
Place grated potatoes tightly on it (about 1.5–2 cm layer), leeks, fillet, tomatoes and cheese.
Bake for 40 minutes.

Age – from 3 years.

Potato soup

Source: Shutterstock

Take: 3 medium potatoes • 200 g cauliflower • 1 carrot • 1 onion • 1 clove garlic • 3 tbsp. spoons of sour cream • 100 hard cheese • 1–15, liters of water • salt • ground pepper

Peel the potatoes and cut into cubes.
Divide the cauliflower into florets.
Pour water into a saucepan and bring to a boil.
Add potatoes and cauliflower and cook until tender.
Peel the carrots and grate on a coarse grater.
Peel the onion and garlic and chop finely.
Fry carrots, onions and garlic in vegetable oil.
Add to soup and cook for another 3-5 minutes.
Remove from heat and blend with an immersion blender.
Put it back on the heat, add sour cream, bring to a boil, add salt and pepper.
Remove from heat, pour into bowls and serve sprinkled with grated cheese.

Age – from 1.5 years.

4 ways to teach your child to eat vegetables. Nutritionist advice

Omelette with potatoes

Source: Shutterstock

Take: 3 chicken eggs • 150 g potatoes • 3 tbsp. spoons of milk • 20 g of cheese • butter for greasing the pan

Boil potatoes in their skins, peel and grate on a coarse grater.
Grease a heatproof dish with oil and place the potatoes in it.
Lightly beat the eggs, add salt, add milk, mix.
Pour this mixture over the potatoes.
Sprinkle with grated cheese.
Bake in the oven until done.
Can be served with sour cream.

Age – from 2 years.

Potato casserole with meat

Source: Shutterstock

Take: 500 g minced beef or chicken • 1 kg potatoes • 1 carrot • 1 onion • 2 tomatoes • 100 g green peas • 100 butter • 100 ml vegetable broth or water

Peel the potatoes, cut into cubes and boil until tender.
Mash into a puree with a little butter added.
Grate the carrots on a fine grater.
Finely chop the onion.
Place minced meat, carrots and onions in a frying pan and fry for a few minutes.
Add vegetable broth or water, add salt, boil and simmer covered for 15 minutes.
Boil green peas in salted water for 5 minutes.
Cut the tomatoes into pieces.
Place the tomatoes in the pan, and top with minced meat and vegetables.
The third layer is green peas, on top of which is mashed potatoes.
Place pieces of butter on top of the potatoes.
Bake in the oven for about 1 hour.

Age – from 3 years.

Potato soufflé

Source: Shutterstock

Take: 800 g potatoes • 4 eggs • 100 g butter • 100 g cream • parsley • salt

Boil the peeled potatoes, drain the broth and strain.
Mash the potatoes, mix with egg yolks, cream and whites whipped to strong peaks.
Place the resulting mass in a greased form, place it in boiling water and boil for about 40 minutes.
Place the finished product on a plate and pour over melted butter.

Age – from 2 years.

Top 5 ways to cook vegetables tasty and healthy

Potatoes baked in the oven with cheese

Source: Shutterstock

Take: 0.5 kg of potatoes • 2 tbsp. spoons of sour cream • one small onion • dill (or other herbs) • 100 g hard cheese • salt

Peel the potatoes, cut into thin slices.
Finely chop the onion, fry, add to the potatoes.
Add sour cream and dill here.
Add salt, stir and let sit for about half an hour.
Place in an ovenproof dish and bake for about 40 minutes.
About 5 minutes before cooking, sprinkle with grated cheese to melt.

Age – from 3 years.

IMPORTANT! Potatoes contain a lot of starch and carbohydrates, so they are undesirable in the diet of diabetics and overweight children.

The editors' opinion may not coincide with the opinion of the author of the article.

Source: https://www.moirebenok.ua/mother/pitanie-mother/blyuda-iz-kartofelya-10-luchshih-retseptov-dlya-detej/

Whole potatoes in the oven - Lenten recipe with mushrooms (champignons)

This potato with mushrooms will not leave anyone indifferent. In addition to the main products, there will be an interesting dressing, which will make the dish original.

Ingredients:

2. Wash and dry young potatoes; no need to peel or cut them. Pour the resulting dressing over the tubers.

3.Mix well and place on a baking sheet greased with vegetable oil. Moreover, do not pour out the remaining dressing, leave it in a bowl.

How long should you bake? At a temperature of 180º for 1 hour. But the exact time will depend on the size of the fruit and the variety.

4.Now you need to prepare the mushroom component. To do this, grate one carrot on a coarse or “Korean” grater. Finely chop three green onions. Cut small tomatoes in half.

6. Place the tomato halves on top.

7. To prepare the sauce, cut one large bell pepper into large pieces, place in a chopper and sprinkle with lemon or lime juice. Puree.

10.Sprinkle with finely chopped herbs. It’s also good to add young garlic - either squeeze out a clove or chop the arrow. Garnish with basil leaves and serve.

This dish looks very beautiful and smells nice. And it should definitely be prepared during the season of young vegetables.

Stuffing potatoes for the holiday table

We offer you a more complex cooking method. These are stuffed potatoes, which we suggest baking in the oven. This dish can become a table decoration for a holiday.

Potato boats are a beautiful and satisfying dish

To prepare it, take the following products:

1 kg of potatoes;
200 g smoked meat;
cream;
2 tbsp. l. vegetable oil;
100 g cheese;
salt, spices.

To make stuffed potatoes, peel large potatoes and cut them in half. Salt the halves and grease with vegetable oil, and then bake until done at a temperature of 180-220 degrees. While the potatoes are baking, you can finely chop any smoked meat and grate hard cheese on a coarse grater.

After removing the baked root vegetable from the oven, carefully cut out its core. The result should be “boats”. Mash the pulp by adding meat to it. To ensure that the stuffed potatoes are not dry, add cream to the mixture. We introduce them gradually, making sure that the mixture does not turn out to be too liquid.

Now fill the “boats” with the filling. Top each potato half generously with grated cheese. All that remains is to bring the stuffed root vegetable to readiness. To do this, you need to bake it for 10-15 minutes until the cheese crust acquires a pleasant golden color. You need to understand that the calorie content of such a treat is higher, but it is also much more satisfying.

Recipe for potatoes with garlic, baked with smoked lard

Who doesn't love lard? Many people like to fry potatoes in a frying pan with it. I suggest changing the cooking method and doing it in the oven. It will be tasty, although greasy. It is better to take smoked lard, and even with a meat layer, it will be tastier and more aromatic.

What is necessary:

1.For this dish, take small tubers. Clean them in a convenient way. This can be done using a metal sponge. Or you can put all the potatoes in a bag, add coarse salt, tie them up and grind them. This way the thin skin will peel off, all that remains is to rinse.

How to deliciously cook new potato slices in the oven with cheese

Cheese can be used in many dishes. And the taste will always be advantageously emphasized, a certain creaminess will appear. It also goes well with potatoes, try it!

Take:

1. Potatoes need to be peeled and cut into slices. Each fruit is about 6 parts. This can be done with a curly knife, you will get beautiful pieces.

2.Place the slices in a baking dish, add salt, seasoning and stir.

3.Spread pieces of butter evenly on top and place in an already preheated oven at 180º for 30 minutes.

4.Take out the almost finished dish and sprinkle it with grated cheese. Return to the oven for another 5 minutes.

Cooking potatoes with sour cream in the sleeve (recipe with peel)

New potatoes and sour cream are two good friends that complement each other wonderfully. We will use a sleeve for baking. Take from the products:

1. Wash the potatoes well; there is no need to peel them. You can rub it a little with a kitchen sponge (the hard side on the other side). Place the tubers in a bowl.

2.Season with spices (dried garlic, salt and coriander). You can take a complex seasoning for vegetables or other favorite spices.

3.Add sour cream and stir.

4.Place the seasoned new potatoes into the sleeve and tie the free edge. Place the sleeve on a baking sheet and bake in the oven at 180º for 40-50 minutes. The time will depend on the size of your vegetables.

You can check readiness by piercing the root vegetable with a wooden skewer through the bag.

5. There is no need to cut the sleeve. Take out the finished dish and sprinkle it with finely chopped dill.

This is how you can make a delicious side dish with maximum simplicity, and moreover, it will retain as many useful substances as possible. Especially potassium, which we lack so much.

Creative experiments with your favorite vegetable

Now we will offer you not just a recipe, but a real field for creative experiments. Since you can safely change the ingredients, preparing the dish at your discretion. Using this recipe, you will prepare whole stuffed potatoes, to which you can add any filling. Experienced chefs use both boiled and raw vegetables for cooking. We will take raw and unrefined.

You can also stuff potatoes with mushrooms or boiled meat.

To use this recipe, select large fruits - a small vegetable will be very inconvenient to stuff later.

Wash the root vegetables thoroughly and clean them with a brush. Pat them dry with a paper towel before baking.

Now you need to preheat the oven to 200 degrees to bake vegetables in it. Place the potatoes on a baking sheet and sprinkle a little vegetable oil on top. Bake the root vegetables in the oven for an hour.

For now, let’s prepare the filling, which will make the baked stuffed potatoes very tasty. And in this you can give your imagination complete freedom. If you are not afraid of the high calorie content of the dish, then combine the following ingredients:

1 can of canned tuna;
1 can of canned corn;
3 tablespoons of mayonnaise.

The fish needs to be thoroughly mashed, mixed with corn and mayonnaise. As a result, we will get a nutritious and very tasty filling. When the potatoes are ready, you need to cool them a little, then cut them in half and carefully remove the middle.

Instead, generously put the filling inside. Top each baked stuffed root vegetable with chopped herbs. This dish is very tasty to eat hot.

As you might guess, you can easily modify this recipe. For example, to reduce calories, make a vegetable salad. They can be either fresh or baked. Cut them into cubes or slices and combine with vegetable oil. If you want to serve the dish at the holiday table, then simply prepare your favorite salad, which will be used as a filling.

Finally, feel free to use grated cheese in your cooking. Sprinkle the grated cheese over the stuffed potatoes, and then place the dish in the oven for a few minutes. How delicious the potatoes looked. True, the calorie content of the treat will be higher.

Do you want to truly surprise your guests? Nothing could be simpler: new potatoes with spectacular vongole shells and creamy sauce look very festive, don’t take long to cook, and are eaten even faster!

Author of the publication

Journalist by profession, cook by vocation. Cooks quickly while the kids are sleeping. Appreciates spectacular presentation and sophisticated author's style in cooking. Tells how to disarm the most picky guest with an exquisite but easy-to-prepare dish.

Recipe author: Olsan Uvarova
After cooking you will receive 2
Cooking time: 45 min

Step-by-step recipe for cooking new potatoes with chicken

Like regular potatoes, young ones can be baked with chicken. This recipe shows how to do this with chicken legs. But you can also take a whole carcass, cutting it into portions.

Compound:

1.Wash chicken drumsticks and thighs and place in a bowl. Take any quantity, according to the number of eaters. Salt, pepper, add paprika and a mixture of spices to the bird.

2.Add sour cream and stir thoroughly. If desired, you can squeeze a couple of cloves of garlic here for piquancy and aroma. Place in the refrigerator to marinate for at least 3 hours, up to a whole day.

3. Wash the potatoes and cut into 4 parts to make wedges.

4.Sprinkle the pieces with turmeric (this will make them bright), oregano, and salt. Mix very well with your hands.

5.Place the potatoes in a baking dish and pour a little vegetable oil over them. Place the chicken pieces on top, which should already be marinated by this point.

6.Place in the oven to bake for 1 hour 20 minutes. The standard temperature is 180°.

Look and check readiness. The potatoes should be soft and the juice should flow clear from the chicken.

https://youtu.be/F4kSbAZ9DC0

Cooking method

Wash the new baby potatoes thoroughly, cut into thick slices and place on a baking sheet. Season with vegetable oil, Provençal herbs and salt, stir. Bake in the oven for 35 minutes.

Bring 1 liter of water to a boil in a small saucepan on the stove. Wash the shells and place them in a ladle of boiling water for 10 minutes, adding salt and adding bay leaves.

Prepare the cream sauce: Melt the butter in a frying pan over medium heat. Stirring continuously, add flour.

When the flour is completely mixed with the butter and acquires a homogeneous viscous consistency, pour in the cream, stirring continuously. Season the sauce with Provençal herbs, add salt and simmer for another 5 minutes.

Pour the boiled vongole into the sauce, add chopped garlic and lime juice, stir and simmer for another two to three minutes.

Place the finished potatoes on a plate.

Place vongole terminals on top and pour cream sauce over them. If desired, the dish can be decorated with herbs.

Potatoes with vongole

ready! Bon appetit!

– A pumpkin the size of a small ball, a small pineapple, corn the size of a little finger—these mini-vegetables and fruits take their rightful place on the shelves of many supermarkets. Such products are also called dwarf or baby vegetables and fruits, and they are often used in modern cooking. Cooked tiny vegetables and fruits look very festive and original; they can be used to decorate a variety of dishes.

Production start

Mini-vegetables and fruits gained popularity already in the late 60s of the 20th century, when one of the most famous Swiss companies received a request for their production from the Japanese.

The enterprising Japanese immediately began to focus on their practicality, and one of the experiments conducted in supermarkets pushed them to this. When vegetables and fruits cut into two or four pieces appeared on the shelves of Tokyo grocery stores, demand for them increased significantly.

The bulk of buyers were single people who preferred to buy a minimum of food so that in the future they would not have to throw away what they didn’t eat. Swiss breeders immediately found a solution to the problem and began supplying the Japanese food market with mini radishes and dwarf-sized cauliflower.

Single buyers immediately appreciated such products, and Japanese entrepreneurs began to expand the existing range and entered into an agreement with a Swiss manufacturing company. Over time, mini-products became popular among buyers from other countries.

Currently, almost all vegetables and fruits have younger “relatives”. They can be divided into 2 types - these are mini-vegetables and fruits grown from ordinary seeds, and artificially bred dwarf fruits. The first option involves growing crops from ordinary seeds, which are sown close to each other. In this case, the crop is harvested at an early stage. This way you can get mini squash, mini zucchini, mini eggplant.

Dwarf varieties

- These are crops grown through selection, for example, the popular cherry tomatoes.

Baby vegetables and fruits are small in size but have a more pronounced taste. If we talk about benefits, then some controversial issues arise here. Some believe that regular vegetables and fruits are much healthier than their mini counterparts, while others, on the contrary, prove that baby fruits are rich in various beneficial vitamins. In addition, there is no need to cut mini-vegetables, which means they will retain more of their benefits during cooking.

Gherkins

Gherkins, which refer to certain varieties of cucumbers, can be considered one of the most popular baby products. As a rule, the normal length of a gherkin reaches 3-5 cm.

Unlike other types of mini-vegetables, gherkins are not an innovation, as they were in demand back in the 19th century. These vegetables were used to prepare pickles, an English appetizer that contained chopped pickled vegetables seasoned with spices and herbs. Mini cucumbers are an excellent option for pickling and canning.

Cherry

Cherry tomatoes are also in demand among the population and are included in many recipes. In 1973, Israeli scientists worked on their cultivation. Cherry tomatoes are named after their mini size and shape. The weight of mini tomatoes ranges from 10-30 g. Their main advantage over regular tomatoes is that they do not spoil so quickly when fresh. Cherry tomatoes are used in the preparation of salads, all kinds of snacks, cocktails, and are also used to decorate dishes.

Pearl bow

This type of onion is very similar to leeks. The tiny pearl bulbs resemble heads of garlic, but have a very sweet and delicate taste. It is worth noting that they acquire sweetness only after two to three months of storage. But baby vegetables are very capricious, and storing them is quite difficult, so most often they are simply canned. Small pearl onions are an excellent addition to salads, side dishes and snacks.

Mini carrots

The world saw baby carrots in the 80s. Today it is very popular in America and Europe. These mini-carrots are included in various salads, stews, and are also a good snack between traditional meals. In addition, baby carrots are often pickled. Carrot snacks are an excellent food that replaces unhealthy chips and crackers.

Baby potatoes

In the 70s, after the success of Swiss breeders, Japanese specialists developed not only baby radishes and baby cauliflower, but also baby potatoes. Dwarf potatoes are grown without any chemical fertilizers or genetic engineering. This type of potato differs from regular potatoes only in its size. Another advantage is its ease of preparation.

Mini corn

Baby corn is a common variety of corn that has not yet matured. Its cobs are 4-10 cm long. Baby corn is widely used in preparing Asian dishes. Dwarf corn can be eaten raw, added to salads, soups, served with sauce, and also fried in a pan. In Russia, mini-corn is used to prepare marinades, which can be a good substitute for canned cucumbers.

Video recipe for potato nests made from young potatoes with minced meat

This recipe is different from all previous ones. Here, young potatoes are baked not whole, not in slices, but in a puree form. The filling will be minced meat. These nests look beautiful and taste just as good.

Watch the video on how to prepare this treat. For convenience, I will write a list of necessary products:

That's all. See my other recipes. For example, roast potatoes with meat, French chicken and others.

Be healthy, cook with pleasure and everything will be delicious! See you in the next article!

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