Cartofi la cuptor rumeniți până la perfecțiune aurie, îmbogățiți la final cu un sos cremos și picant din smântână, hrean proaspăt ras, usturoi și mărar proaspăt. O reinterpretare savuroasă a aromelor tradiționale românești, ideală ca fel principal reconfortant de toamnă.
Ingredients
Preparation method
Potato preparation
Preheat the oven to 200°C. Wash the white potatoes thoroughly, peel them, and cut them into generous cubes or thick slices about 2-3 cm thick. Place them in a large bowl.
Pour the sunflower oil over the potatoes, sprinkle with dried thyme, iodized salt, and ground black pepper. Mix vigorously so that each piece of potato is evenly coated in seasonings.
Baking in the oven
Arrange the potatoes on a large baking sheet lined with baking paper, in a single, well-spaced layer without overlapping them. This ensures even browning and crispy edges.
Chef's tip
If you prefer a milder horseradish heat, mix the grated horseradish with a teaspoon of lemon juice before adding it to the sour cream.
For extra crispy potatoes, pat them dry with a paper kitchen towel after cutting, before adding the oil.
27 min
Under an hour
