Festive potatoes
in the oven
ingredients for the recipe:
1 kilo baby potatoes
1 quince
1 green pepper
1 orange bell pepper
1 yellow bell pepper
100 g mushrooms
200 gr chestnuts AGROCRETA
375 gr Moschofilero wine*
Olive oil, salt, pepper
If you want, add a little fresh oregano, a little garlic
Execute recipe:
In a bowl add the potatoes, the oil, salt, pepper, and mix
Add them to a baking pan. In the same bowl add the quinces, peppers, mushrooms, chestnuts and mix with whatever oil the bowl has and put them in the baking pan with the potatoes and mix them all together, add extra oil, oregano and finally the wine.
Cover it with aluminum foil and put it in a strong oven until the potatoes are tender, then remove the aluminum foil and continue baking until the potatoes are golden.
*The hub of the late-harvested Moschofilero variety is the Peloponnese and the Mantinia Plateau in particular. Over there, high on the cold, mountain terrain of the area, the Moschofilero-Mantinia works miracles, yielding the PDO Mantinia (ΠΟΠ Μαντινεία) still and sparkling whites. Just pick up your glass and raise it to your nose. This is all it takes for Moschofilero to become generous with its gifts of delicate and expressive aromas laced with notes of citrus, green fruits and rose petals. One sip suffices: the mischievous mood that its light body and titillating acidity, generate sweeps you away: characteristics which Moschofilero does not forsake even when it is vinified in the traditional Champenoise or charm method to yield delicate sparkling wines; not even when it is macerated to render its rosés (rose cannot bear the PDO indication); and not even when it is oaked during those rare occasions when wine growers decide that it be fatty and full.