Baked Potato Loaf with Fresh Herbs | Tender and Aromatic
(0)
Under an hour
Sezamo
Un preparat tradițional românesc plin de savoare și nostalgie. Cartofi rumeniți la cuptor, îmbogățiți cu telemea cremoasă, mărar, pătrunjel din plin și o crustă fină de pesmet auriu.
Preparation method
Ingredient preparation
Boil the potatoes in their skins in lightly salted water for about 25 minutes, until tender. Allow them to cool slightly, peel them, and roughly mash them with a fork or grate them using the large holes of a grater.
Finely chop the yellow onion and sauté it in a pan with 2 tablespoons of sunflower oil until translucent and golden. Add the crushed garlic cloves and cook for another minute to release their aroma.
Finely chop the green onion, fresh dill, and fresh parsley. Crumble the cow's milk telemea cheese with a fork in a bowl.
Chef's tip
For neat, compact slices, allow the loaf to cool completely before slicing. It is also excellent the next day, kept in the refrigerator.
If you would like extra color and texture, you can add a few small dices of roasted red pepper into the mixture.
15 min
Under an hour
