Sides
Trumfes al Caliu (Ember-Roasted Potatoes) (Trumfes al Caliu)
Ingredients
- - Medium potatoes, whole, skin on — 800g (6 medium)
- - Olive oil, for serving — 40ml (3 tbsp)
- - Coarse salt, for serving — 5g (1 tsp)
Method
- Preheat oven to 220°C (425°F) if not using an open fire.
- Wrap each potato loosely in foil if roasting in the oven, or place directly in hot embers if using a fire.
- Roast for 40-45 minutes until the skins char and the interior is completely tender.
- Let cool slightly, then split each potato open.
- Drizzle with olive oil and a generous pinch of coarse salt before serving.
Introduction: Whole potatoes roasted until the skins char and the interior turns creamy, traditionally cooked directly in the embers of a fire.
Cultural Background: Trumfes al Caliu reflects Andorra’s rustic mountain hearth cooking, where whole potatoes were once buried directly in hot embers, resulting in a smoky, tender side dish.
Tips: If using an open fire, turn the potatoes occasionally so they char evenly. Serve immediately after splitting open, while the interior is still steaming hot.
Variations: Top with a spoonful of alioli for extra richness. Serve with local cheese melted over the split, hot potato.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a rustic side to roasted or grilled meats.
Storage: Refrigerate for up to 2 days; texture is best enjoyed fresh.
Reheating: Reheat in the oven until warmed through; avoid microwaving as it can make the skin soggy.
Nutrition: 180 kcal | Protein 3g | Carbs 32g | Fat 5g
FAQs:
Q: Can this be done without an open fire? A: Yes, a hot oven achieves a similar tender interior, though with less of the authentic smoky char. Q: What potato variety works best? A: A starchy, medium-to-large potato variety holds up well to the long roasting time.
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