Baked Potatoes with Roasted Peppers | Golden and Savoury
(0)
Under an hour
Sezamo
O mâncare tradițională reconfortantă de toamnă, cu straturi generoase de cartofi fragezi, fâșii dulci de ardei copți, telemea aromată și smântână cremoasă, rumenită la perfecțiune în cuptor.
Ingredients
Preparation method
Ingredient preparation
Wash the potatoes and boil them in their skins in lightly salted water for about 20-25 minutes, until almost tender but still firm. Let them cool, then peel them and slice them into medium-thick rounds.
Drain the roasted peppers thoroughly and cut them into wide strips. Crush the garlic cloves and finely chop half of the bunch of fresh parsley.
In a large bowl, whisk the eggs with the sour cream, crushed garlic, dried thyme, sweet paprika, salt, and ground black pepper until you obtain a creamy, smooth mixture.
Chef's tip
For an even richer flavour, you can add a little grated smoked cheese on top during the last 10 minutes of baking.
The dish keeps excellently in the refrigerator for up to 3 days and can be reheated in the oven or in a frying pan with a knob of butter.
27 min
Under an hour
