On May 30th, the first ever RomaniaFEST (an event I made up) was a stunning success, mainly because it revolved around massive quantities of Romanian food. We had Mamaliga, Mici, Cozonac, Bere, Vin, Sarmalute, Placinta cu Dovlac, and more…
More Romanian food = more Party Success.
Here’s the recipe for one easy dish that I made for the party, based on a Mihiela (Constanta Apartment Landlady) recipe, but made CONSIDERABLY healthier because, it’s me.
The original involved deep fat frying the potatoes and smothering them in cheese, but it was surprising to find out how baking them with thinly sliced/cooked down zucchini and onion was just as super satisfying, with no artery clogging nonsense.
– Potatoes (1 kilogram or so, preferably tiny “new” potatoes)
– Olive Oil
– Onion (1, white, large)
– Zucchini (1, normal)
– Dill (fresh, one big bunch)
– Parsley (fresh, about 1/2 as much as dill)
Finely chop the onion and zucchini. Saute. While veggies saute, roughly chop potatoes.
Then pop both veggie/potato mixture into oven at 375 degree Fahrenheit, mixed with a splash of olive oil and a spoonful of water. (Disclaimer, my oven is ridiculous, I have no idea what temperature it actually was.)
Veggies will sort of melt away…Potatoes will brown (you can stir once every 15-20 min until potatoes are satisfactory)… and the final step is stirring in the chopped herbs that complement these potatoes perfectly!
Baked Potatoes are meant for fresh dill. Try it 🙂