I heard on an agrarian TV show (or on the news) the other day a news claiming that it’s not healthy to eat really large potatoes, because they accumulate a lot of solanine, which is a dangerous substance. A Romanian agriculturalist was saying that this may apply only to foreign potatoes, which are grown with plenty of artificial fertilizers, which determine potatoes to accumulate solanine. He also said that in Romania, agriculturalists don’t have money to buy fertilizers, which is why very large potatoes are scarce (one to every sack) and cleaner/drier. I don’t know what to say about this, maybe just that I don’t panic that easily and when I saw two huge potatoes over a pile of smaller ones, I took them. I turned one of them in a meal for two.
First, I used the instrument from the photo, which is a container with holes, very useful if you want to wash vegetables, drain water from pasta or from boiled potatoes, which ca be found at Ikea, where you can find other relatives of this container and where I could spend a full day wandering and crying next to the shelves. Getting back: I washed the potato along with a few slightly raw tomatoes and a pepper.
I put the tomato, the tomatoes and the pepper (the whole potato, the tomatoes and the pepper should be chopped) in a heat resistant container. I added a branch of rosemary to this scenery, I drizzled olive oil, I dusted coarse salt and put the container into the oven, for 35-40 minutes at 180 degrees Celsius.
Meanwhile, I made a garlic sauce. Simple, from garlic, salt and parsley.
I thickened it with olive oil.
I tamed it with a tablespoon of fat yogurt.
There’s a great match between the sauce and the potato.
Without yogurt, you can eat this while fasting.
That’s all for today. Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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facebook.com/oana.bodnariuc