Never tried it with pears?

Backet patatos with pears

This recipe I recommend it to you especially when you want to combine ”the  always good” baked potatos with meat like lamb, pig, wild boar, deer … basically any meat with strong flavor. I had the idea from my friend Cecilia years ago and I passed it to you! more I have to say that having married an Englishman now I prepare the potatoes in a different way from the classic … however if you’re interested I’ll give you the recipe.     
Serves 4      
       

4 large potatoes
2 pears Williams
Rosemary
2 cloves garlic
O.E.V oil
Salt and pepper      

       
How it works:      
Cut the potatoes into medium sized squares and boil in water, when the potato is lightly cooked (you see the color: the outside is yellow while the inside remains white) drain and place a lid over the colander. Now with the heavy barrel, you have to blast the potatoes inside, this will soften the outside that will be much more crisp at the end of cooking (the English !!!). In a baking dish pour potatoes, peeled and sliced pears the same size. pour plenty of olive oil and mix with your hands to do everything. Combine now the two jacketed cloves of garlic, rosemary, salt and pepper. In the oven for 40 minutes at 200 degrees (although this is all relative because every oven is different!)