Sheet Pan Potatoes with Quince | Crispy spiced autumn side dish and one-pan meal
(0)
60 min
Under an hour
Kifli Kukták
Kívül ropogósra, belül krémessé sült fűszeres burgonyagerezdek és karamellizálódott édeskés-fanyar birsalmacikkek harmonikus találkozása. Kacsazsírral, fokhagymával, egész köménnyel és friss petrezselyemmel sütve igazi békebeli őszi köret vagy könnyű egytálétel.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C (conventional top and bottom heat). Thoroughly wash and peel the potatoes, then cut them into even, thicker wedges or batons.
Rub the fuzz off the quinces using a kitchen towel, wash them thoroughly, core them, and cut them into wedges the same size as the potatoes (there is no need to peel them, as the skin softens nicely and remains aromatic during roasting).
Peel the onions and cut them into thicker wedges, and peel the garlic cloves, leaving them whole or crushing them lightly with the flat side of a knife.
Chef's tip
The tart aroma of the quince naturally softens and caramelizes along with the potatoes during roasting; if you would like a more intense fragrance, you can also crumble a touch of thyme over it.
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