Cartofi la cuptor cu parmezan si usturoi verde/Parmesan, green garlic roasted potatoes


Carui roman nu ii plac cartofii? Eu, pana acum, nu am intalnit acea persoana. Ca este un obicei alimentar sanatos sau nu, ca o facem din ratiuni financiare sau din obisnuinta, aceasta leguma este “a doua paine a romanului”. Si de ce n-ar fi? Eu consider cartoful una dintre cele mai versatile legume. Se gatesc atat de usor si in atat de multe feluri, incat eu, ca si responsabilul cu gatitul in casa, chiar nu stiu ce m-as face fara ei. Sunt foarte gustosi ca si garnitura, dar sunt extrem de buni si ca o masa principala, fara vreun pic de carne alaturi. Ca si aceasta reteta foarte simplu de facut si cu o aroma deosebita.


Ingrediente:

  • circa 1,5 kg cartofi albi, fainosi
  • 4-5 fire usturoi verde, tocat
  • 50 ml ulei masline
  • 60 g parmezan ras
  • sare, piper

Preparare

Se aprinde cuptorul la 200°C/treapta 6 si se unge tava cu unt. Cartofii trebuie neaparat sa fie pusi intr-un singur strat, asa ca va trebuie o tava incapatoare.

Cartofii se curata si se taie cuburi de circa 2 cm. Se pun la fiert in apa rece cu o lingurita de sare si se tin pana la primul clocot, apoi se lasa la scurs. Daca folositi alt tip de cartofi, inainte de a stinge focul, asigurati-va ca sunt semifierti.

Intr-un bol mai mare, se amesteca uleiul, usturoiul verde, parmezanul, sare si piper. Se pun in bol cartofii scursi si se amesteca usor, astfel incat sa fie toti acoperiti cu sos. Daca vi se pare ca mai este nevoie, mai adaugati putin ulei.

In puneti apoi in tava, asezandu-i intr-un singur strat si ii coaceti 25 de minute, pe sina de jos a cuptorului. La jumatatea timpului, intoarceti cu grija cartofii, pentru a se rumeni cat mai uniform. Pentru a capata o crusta usor crocanta la suprafata, in ultimele 5-6 minute, porniti functia de ventilat a cuptorului. Daca folositi cuptor pe gaz, in ultimele minute dati flacara aragazului aproape de maxim. Serviti imediat, eventual alaturi de o salata verde cu ceapa verde, bineinteles 😀.


Parmesan, green garlic roasted potatoes

I am romanian and like all romanians, I just love potatoes. Believe me, you will not meet a romanian that does not love potatoes. Healthy or not, this vegetable is Romania’s “second bread”. It’s just like pasta for italians.Wether they’re steamed, baked, fried or part of our traditional dishes, we eat potatoes every day. And why shouldn’t we? I think potatoes are one of the most versatile vegetables. You can cook them so easy and in so many different ways that, without potatoes, being the “chef” of the house, I don’t know what I would do. This parmesan and green garlic potatoes are so flavoured, that you can eat them as a main dish, without having to add meat beside.

Now, about the green garlic. In North of Italy, for example, I have never seen it in three years since I’ve been living here. I got some from my mother in law, also romanian, who planted some in her garden. Green garlic, as well as garlic in general, is widely cultivated in Romania, but not so sure in other parts of Europe. So, if you are one of the unfortunate people who do not have this amazing plant, I think you could replace it with a little bit of minced garlic and some chopped green onions.

Ingredients (4-5 servings):

  • about 3 1/3 lb waxy or all purpose potatoes
  • 4-5 green garlic stalks, chopped
  • 1/5 cup olive oil
  • 5/8 cup grated parmesan cheese
  • salt, pepper

Method

Preheat oven at 400°F/gas mark 6 and grease a baking sheet with butter. Peel potatoes and cut into 0,8 inch cubes. Parboil in cold water with 1 tsp salt, for 5-7 minutes. Drain in a strainer and leave dry.

In a larger bowl mix together oil, minced green garlic, cheese, salt and pepper. Add in drained potatoes and gently stir to coat. If too dry, add 1-2 Tbsp oil.

Transfer to the baking sheet, on a single layer and roast for 25 minutes on the lower shelf. Halfway through, turn the potatoes, to help them roast evenly. In the last 5 minutes, to get that crisp golden crust, cook on grill or ventilated position. If you don’t have that option, just turn the heat on high.

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