Baked Potatoes with Sauerkraut | Traditional and Golden-Brown
(0)
60 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, plină de savoare și reconfortantă. Cartofii rumeniți la cuptor se împletesc perfect cu aciditatea plăcută a verzei murate călite cu ceapă, boia dulce și cimbru aromat. Un preparat rustic de post, sățios și ușor de pregătit, ideal pentru mesele tihnite de familie în zilele răcoroase.
Preparation method
Preparing the ingredients
Wash and peel the potatoes, then cut them into large cubes or thick slices about 2 cm thick. Boil them in salted water for 10 minutes, just until slightly softened on the outside, then drain them well.
Drain the sauerkraut of its brine. If it is too salty or sour, rinse it briefly in cold water and squeeze it well with your hands, then shred it thinly.
Peel and finely chop the onion, and crush and finely mince the garlic cloves.
Chef's tip
For an even crispier crust, you can turn on the oven's broiler (grill) function during the last 5 minutes.
If you want an even more rustic touch, you can add half a teaspoon of caraway seeds while sautéing the sauerkraut.
15 min
Under an hour
