Baked Potato Stew | Traditional and Aromatic
(0)
70 min
Under an hour
Sezamo
Cartofi fragezi scăzuți la tavă într-un sos bogat de roșii, ceapă dulce, usturoi și cimbru aromat. Un preparat tradițional românesc de post, plin de savoare și reconfortant.
Preparation method
Preparing the vegetables
Peel the potatoes, wash them well, and cut them into large cubes or equal quarters. Peel and finely chop the onion, dice the red bell pepper, and thinly slice the garlic cloves.
Preheat the oven to 190°C (medium-high). Prepare a baking dish or deep ovenproof casserole dish.
Cooking the sauce and assembly
Heat the sunflower oil in a large saucepan over medium heat. Add the onion and bell pepper, sautéing for 5-6 minutes until soft and translucent. Add the sliced garlic and sauté for another 1 minute.
Chef's tip
For an even more aromatic sauce, you can add a few sprigs of fresh thyme or a sprig of rosemary to the dish before baking.
If the sauce reduces too quickly before the potatoes are fully cooked, cover the dish with a piece of dampened baking paper for the first 20 minutes of baking.
25 min
Under an hour
