Oltenian-Style Baked Potatoes with Leeks | Golden and Aromatic
(0)
Under an hour
Sezamo
O mâncare tradițională oltenească reconfortantă de toamnă, cu straturi generoase de felii de cartofi rumenite la cuptor și praz dulce călit aromatizat cu boia dulce, cimbru și usturoi.
Preparation method
Preparing the potatoes and leeks
Peel the potatoes and cut them into medium-thick round slices (about half a centimeter). Place them in a pot of cold water with a pinch of salt, then bring to a boil for 5–7 minutes until slightly softened, but without breaking apart. Drain well.
Wash the leeks thoroughly under cold running water to remove any dirt and slice into rounds of about 1 centimeter (both the white and light green parts). Peel the garlic cloves and crush or finely chop them.
Sautéing the aromatics and assembling in the dish
In a large pan, heat 2 tablespoons of sunflower oil. Add the sliced leeks and sauté over medium heat for 6–8 minutes, until soft, translucent, and sweet. Add the minced garlic, sweet paprika, and dried thyme, stirring quickly for 1 minute to release the flavors without burning the paprika.
Chef's tip
For an even crispier golden crust, you can switch the oven to the grill function for the last 5 minutes of baking.
Leeks sautéed over gentle heat become exceptionally sweet and, combined with thyme, form an aromatic sauce that coats the potato slices perfectly.
15 min
Under an hour
