Roasted potatoes and quinces with prunes and rosemary
A wonderful, simple recipe for any festive table / buffet as a side dish - it may accompany any kind of meat - or even as a vegetarian main dish. Simple ingredients, rich flavor ... At the same time it is a nutritious dish as the quince contains valuable vitamins and nutrients that make it one of the most healthy fruit. As for the prunes, they provide us with a total of 80 % of the RDA of seven key nutrients including magnesium and potassium . Enjoy!
4 large potatoes (about 1kilo/1pound )
1-2 oranges, juice
1 lemon, juice
10-12 pitted prunes
3/4 cup olive oil
1-2 cloves garlic
1 sprig rosemary
salt and freshly ground pepper
Wash the quinces, then quarter and core, cutting each quarter into two or three slices depending on size. Sauté in a pan with a little olive oil until soften a bit and turn gold. Peel the potatoes and cut them into pieces (quartered). Then, sauté in the pan until slightly browned. Scatter the quince slices, potatoes, pitted prunes, rosemary, cloves of garlic into the baking dish and pour the orange and lemon juice. Season with salt and pepper and drizzle with olive oil. Roast in a preheated oven at 220oC/425oF for about an hour or until tender and beginning to brown around edges.