Baked potatoes with tarragon | Transylvanian tradition
(0)
60 min
Under an hour
Sezamo
O rețetă tradițională ardelenească de toamnă, plină de savoare: cartofi fragezi copți la cuptor într-un sos bogat de smântână fermentată, aromatizați cu tarhon uscat, ceapă rumenită și usturoi. Simplu de pregătit și perfect pentru masa în familie.
Ingredients
Preparation method
Ingredient preparation
Peel the potatoes, wash them well, and cut them into even cubes or slices of about 2-3 cm. Finely chop the yellow onion and crush the garlic cloves.
In a spacious frying pan, heat the sunflower oil and half of the butter. Sauté the chopped onion over medium heat for 4-5 minutes until translucent, then add the crushed garlic and sauté for another minute.
Assembly and baking
Preheat the oven to 190°C. In a large bowl, mix the sour cream with the dried tarragon, salt, ground black pepper, and the sautéed onion and garlic. Add the potato pieces and gently mix until combined.
Chef's tip
For an even browner crust, you can add 50 g of grated telemea or cașcaval cheese on top during the last 10 minutes of baking.
Dried tarragon gives the signature flavor of Transylvania; if you prefer a more subtle note, start with half a tablespoon and adjust to taste.
27 min
Under an hour
