Cartofi Prăjiți cu Telemea
Cartofi Prăjiți cu Telemea·(car-TOAF pruh-ZHEETS koo teh-leh-MYA)
Sunday Grătar: The Romanian Backyard BBQ
In Romania, french fries aren't fast food—they're profound comfort food. The magic happens when hot, oil-glistening potatoes are pulled from a heavy cast-iron pan and instantly buried under an avalanche of salty, tangy sheep's milk cheese. To get that violently crispy crust and fluffy interior without the hassle of a deep fryer, we rely on an old village secret: parboiling the potatoes with a splash of vinegar to lock in their structure. Use a good block of Greek feta to stand in for traditional telemea, and never skip the mujdei—a sharp, creamy garlic sauce that cuts right through the richness.
Before you start
Prepare the mujdei cu smântână.
Crush the garlic cloves with a generous pinch of coarse salt in a mortar and pestle until it forms a fine paste. Vigorously stir the garlic paste into the sour cream and set aside to let the flavors meld.
Ingredients
- Russet potatoes2 lb
- white vinegar1 tbsp
- kosher salt1 tbsp
- sunflower oil1/3 cup
- bacon grease1 tbsp
- sheep's milk feta cheese4 oz
- eggs4 large
- garlic cloves3 med
- full-fat sour cream1/2 cup
Method
- 01
Boil the potatoes with vinegar.
Place the cut potatoes in a large pot, cover with cold water, and add the kosher salt and white vinegar. Bring to a boil over medium-high heat and cook for exactly 5 minutes so they soften slightly but hold their shape firmly.
- 02
Dry the potatoes completely.
Drain the potatoes carefully and spread them out on a paper towel-lined baking sheet to pat dry. Moisture is the enemy of a good crust, so let them sit in the fridge for 10 minutes to flash-dry if you have the time.
- 03
Fry until blistered and golden.
Heat a large cast-iron skillet over medium-high heat and add the sunflower oil and bacon grease. Add the potatoes in a single layer—working in batches if your pan is crowded—and let them fry undisturbed for 3 to 4 minutes before gently turning. Cook for 10 to 12 minutes total until deeply browned on all sides.
- 04
Grate the cheese and serve immediately.
Transfer the hot potatoes to a warm platter and immediately grate the block of feta directly over them using the large holes of a box grater. The residual heat will soften the cheese. Crown with the fried eggs and serve with the mujdei on the side.
Notes
Why the vinegar?
Boiling the potatoes with a splash of vinegar lowers the pH of the water, which stabilizes the pectin in the potato. This ensures a creamy interior without the exterior turning to mush before it hits the hot oil.
The bacon grease is optional but essential.
Traditional Romanian rural cooking relies heavily on rendered pork fat (untură). Cutting the neutral sunflower oil with just a tablespoon of bacon grease adds a massive depth of savory flavor that mimics the homeland authentic taste.
From Cook Romanian in America.