Baked potatoes with leurdă and gogoșari in tomato sauce

Name: Baked potatoes with leurdă and gogoșari in tomato sauce
Ingredients: 1 kg potatoes; 50 ml oil; 1 teaspoon Vegeta seasoning; 1/2 teaspoon ground pepper; 1 teaspoon paprika; 300 g gogoșari in tomato sauce; 15 g leurdă (wild garlic); 3-4 sprigs fresh parsley

Season - Baked potatoes with leurdă and gogoșari in tomato sauce by Mirabela F. - Recipia

Baked potatoes with leurdă and gogoșari in tomato sauce brown at the edges, then soften a little under the sauce. I got the idea from Merișor and used the jar of gogoșari, Romanian sweet peppers, in tomato sauce that I still had; the leurdă goes into a sauce that slips between the slices. I eat them warm, with a spoonful of sauce clinging to each slice. Preparation: 20 minutes. Cooking: 80 minutes. Total time: 100 minutes. Serves: 4. Approximately 350 kcal and 5 g protein per serving.

Ingredients

1 kg potatoes
50 ml oil
1 teaspoon Vegeta seasoning
1/2 teaspoon ground pepper
1 teaspoon paprika
300 g gogoșari in tomato sauce
15 g leurdă (wild garlic)
3-4 sprigs fresh parsley

Preparation

1. Peel the potatoes, wash them and cut each into 6-8 lengthwise wedges. 2. Put them in an ovenproof dish and pour over 50 ml of oil. 3. Sprinkle with 1 teaspoon of Vegeta seasoning, 1/2 teaspoon of pepper and 1 teaspoon of paprika. Toss the wedges so they’re coated on all sides. 4. Bake the potatoes at 180 °C for 1 hour, until nicely browned. 5. Wash the leurdă and chop it finely. Mix it with the gogoșari in tomato sauce. 6. Take the dish out of the oven, pour the gogoșari mixture over the potatoes and stir. 7. Put the dish back in the oven for 15-20 minutes, until the sauce seeps between the wedges and the potatoes are soft. 8. Chop the parsley and sprinkle it over the potatoes.

Notes

You can replace the leurdă with 2 chopped garlic cloves, adding them to the sauce instead. Floury potatoes soften more, while waxy ones hold their shape better when you mix them with the sauce. Cut them as evenly as you can, since thin slices dry out before the thicker ones brown. Taste the sauce from the jar before adding the Vegeta; if it’s already salty, use 1/2 teaspoon instead of the full teaspoon and keep the amounts of pepper and paprika the same. Sometimes the thicker pieces are still firm after the first hour; leave the dish in the oven longer, until a fork goes easily into the middle. Keep any leftover potatoes covered in the fridge for up to 3 days, and reheat them in the oven. In texture, they’re a little like peasant-style potatoes, except the red sauce stays between the slices here. I serve them with a thinly sliced raw cabbage salad.