Roasted Potatoes with Wild Mushrooms | Traditional
(0)
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, reconfortantă și plină de savoare. Cartofii rumeniți la cuptor se împletesc armonios cu aroma intensă a ciupercilor de pădure călite cu usturoi, ceapă și cimbru, finisate cu verdeață proaspătă.
Preparation method
Preparing the ingredients
Preheat the oven to 200°C and line a large baking sheet with parchment paper or grease it with a little oil.
Peel the potatoes and cut them into large cubes or thick slices about 2-3 cm thick. Wash them in cold water to remove excess starch and dry them thoroughly with a clean paper towel.
Clean the wild mushrooms with a damp cloth or a brush and cut them into medium-sized pieces. Finely chop the onion and crush the garlic finely.
Chef's tip
For an even crispier crust, you can switch the oven to the fan-assisted or grill function during the last 5 minutes of baking.
If using dried mushrooms, rehydrate them in warm water for 20 minutes before cooking, and you can add the remaining infusion liquid to the baking tray for extra flavour.
15 min
Quick
