Wallachian Roasts
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Sliced or cubed potatoes, baked in the oven to dry, then mixed with lard, garlic and salt.
Ingredients:
Procedure:
1. Peel, rinse, dry and cut into slices or quarters
2. Place them on a baking tray greased with lard (use only a small amount of lard) and put them in the oven, bake at 200 °C until golden brown
3. Before the potatoes are baked, mash the garlic with salt and mix it with the lard
4. Mix the baked potatoes with the flavoured lard and serve as a side dish with the meat or as a separate course with sour milk or kefir.
Recommendation:
In the original recipe, the potatoes were baked dry, without greasing the baking sheet … In some recipes, smoked meat, onions or herbs were also added to the roasts.
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