Oven-baked potato stew with olives | Authentic taste
(0)
65 min
Under an hour
Sezamo
Cartofi fragezi gătiți la cuptor într-un sos bogat de roșii cu ceapă călită, măsline negre, cimbru și foi de dafin. O rețetă tradițională românească de toamnă, scăzută domol până când sosul devine dens și aromat, iar cartofii se rumenesc îmbietor la suprafață.
Preparation method
Preparing the vegetables
Peel the potatoes, wash them well, and cut them into large cubes or thick slices about 2-3 cm thick. Slice the yellow onion thinly into feathers, and crush the garlic cloves lightly and mince them finely.
Preheat the oven to 190°C. Drain the black olives from the brine and rinse them briefly under cold running water if they are too salty.
Sautéing the aromatic base and assembling
In a spacious saucepan, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 5-6 minutes with a pinch of salt until translucent and sweet. Add the minced garlic and dried thyme, stirring for 1 minute to release the aromas.
Chef's tip
For an even more aromatic sauce, you can replace 50 ml of the water in the sauce with good-quality dry white wine.
If you notice the sauce reducing too quickly before the center of the potatoes is completely tender, cover the dish with a piece of dampened baking paper for the first 25 minutes of baking.
25 min
Under an hour
