Baked Potatoes with Quince | Traditional Autumn Recipe
(0)
70 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, cu parfum deosebit: cartofi rumeniți la cuptor alături de felii aromate de gutui, ceapă dulce caramelizată, usturoi și cimbru. Contrastul dulce-sărat și aroma inconfundabilă a gutuilor coapte transformă acest preparat simplu într-o adevărată sărbătoare culinară.
Preparation method
Preheat the oven to 190°C. Peel the potatoes, wash them thoroughly, and cut them into medium cubes or thick slices of about 2 cm.
Wash the quinces well to remove the fuzz from the skin. Cut them into quarters, remove the core with seeds, and slice them into generous wedges. Peel the onion and slice it into strips, and lightly crush the garlic cloves with the flat blade of a knife.
In a large bowl, mix the sunflower oil with the dried thyme, sweet paprika, wildflower honey, salt, and ground black pepper until you get an aromatic emulsion.
Chef's tip
Quinces do not need to be peeled if they are fresh and well washed, as the peel provides structure and an intense burst of aroma during roasting.
For an even deeper flavor, you can also add 2-3 bay leaves or a few splashes of dry white wine to the dish before placing it in the oven.
15 min
Under an hour
