Ovnstegte

Ovnstegte is a cooking term used in Danish and Norwegian cuisine to describe foods prepared by roasting or frying in an oven. The word combines ovn (oven) with stegte (the past participle of stege, to fry or roast). In everyday usage, ovnstegte refers to items cooked with dry heat in an oven, typically after a light coating of oil, butter, or fat and seasonings.

Common examples include ovnstegte kartofler (oven-roasted potatoes), ovnstegt kylling (oven-roasted chicken), and ovnstegte grøntsager (oven-roasted vegetables). The technique aims for a crisp exterior with a tender interior, often achieved by spreading pieces in a single layer and cooking at moderate to high heat, with occasional turning.

Preparation guidelines typically involve preheating the oven (around 200°C / 390–425°F), tossing the ingredients with a small amount of oil and seasonings, spreading them on a baking sheet in a single layer, and roasting until browned and cooked through. Cooking times vary by ingredient and cut, and finishing touches may include herbs, garlic, or citrus zest.

Variations exist, such as adding breadcrumbs for extra crunch or finishing with fresh herbs. The term can also denote foods finished in the oven after brief pan-searing. Ovnstegte is a common, practical descriptor in home cooking for oven-roasted dishes.