Baked Potatoes with Quince and Rosemary
by Editorial Staff
Potatoes can be baked with autumn quince. The combination of sweet and sour quince with baked potatoes turns out to be incredibly tasty. Rosemary, olive oil, and garlic add sophistication and flavor. Active cooking takes a minimum of time, and you get an excellent independent vegetable dish or a side dish for meat dishes.
Ingredients
- Potatoes – 600 g (4 pcs.)
- Quince – 300 g (1 pc.)
- Olive oil – 2 tbsp
- Fresh rosemary – 2-3 sprigs
- or dried rosemary – 0.5 teaspoon (to taste)
- Garlic – 1 head
- Salt – 1/3 teaspoon
Directions
- Prepare all ingredients. Wash the potatoes and quince very thoroughly with a brush (or a hard part of a kitchen sponge), as we will bake them with the peel, and dry them. Fresh rosemary can be substituted for dried rosemary. Turn on the oven to heat up to 180 degrees.
- Cut the quince into slices and peel the seedbox. Cut the head of garlic into two pieces across the cloves (so that each clove is cut in half).
- Cut the potatoes into wedges.
- Place prepared garlic, quince, and potatoes in a baking dish. Season with salt, add rosemary sprigs, and pour olive oil over everything. Bake potatoes with quince in an oven preheated to 180 degrees for 35 minutes (be guided by the characteristics of your oven).
- Potatoes baked with quince and rosemary are ready.
- Transfer the potatoes to a plate, garnish with fresh rosemary and serve. The hot side dish looks delicious and tastes delicious!
- An excellent dish turned out – baked sweetish potatoes combined with a slight sourness of quince.
Enjoy your meal!
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