Transylvanian Baked Potatoes with Pork Cracklings and Red Onion | Golden and Aromatic
(0)
55 min
Under an hour
Sezamo
O mâncare tradițională ardelenească de toamnă, consistentă și plină de savoare: cartofi rumeniți la cuptor până devin aurii și crocanți, îmbogățiți cu jumări fragede de casă, ceapă roșie dulceagă, usturoi și cimbru aromat.
Preparation method
Preparing the potatoes and ingredients
Peel the potatoes, wash them thoroughly, and cut them into even large cubes or quarters. Boil them in lightly salted water for 8-10 minutes, just until slightly tender on the outside (parboiling), then drain them very well.
Peel the red onion and cut it into thick half-moon slices. Lightly crush the garlic cloves from the head with the flat of a knife blade, leaving their skins on so they do not burn while baking. Cut the pork cracklings into bite-sized pieces if they are too large.
Seasoning and baking in the oven
Preheat the oven to 200°C. Place the parboiled potatoes in a large bowl or directly into a spacious baking tray. Add the sunflower oil, sweet paprika, dried thyme, salt, and ground black pepper. Toss gently to evenly coat all the potatoes in the seasonings.
Chef's tip
Parboiling the potatoes for 8-10 minutes followed by draining and drying them thoroughly is the secret to a perfect texture: creamy on the inside and extremely crispy on the outside.
If the pork cracklings are already very crisp, you can add them to the tray during the last 15 minutes of baking to prevent over-browning.
15 min
Under an hour
