Oven-Baked Braised Potatoes in Borș | Autumn Tradition
(0)
Under an hour
Sezamo
O mâncare tradițională moldovenească de toamnă, cu cartofi fragezi scăzuți la cuptor într-un sos aromat de borș proaspăt de tărâțe, ceapă călită, cimbru și leuștean verde.
Ingredients
Preparation method
Preparing the potatoes and sautéing the vegetables
Peel the white potatoes and cut them into thick slices of about 1 cm or large rustic cubes. Peel the yellow onion and finely chop it. Crush the garlic cloves and mince them finely.
In a large pot or deep skillet, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and lightly golden. Add the garlic, sweet paprika, and dried thyme, stirring quickly for 30 seconds to release the aromas.
Assembling and braising in the oven
Add the cut potatoes over the flavored onion mixture, sprinkle with iodized salt and ground black pepper, then toss well so that every potato piece is coated in the seasoned oil.
Chef's tip
Fresh borș provides a subtle and authentic tangy note, helping the starch in the potatoes create a velvety sauce without needing any flour.
If you prefer a crispier crust on the potatoes, increase the temperature to 200 °C for the last 10 minutes of baking.
15 min
Under an hour
