You can buy fresh potatoes all year round: from November to May you can buy local stock. Imported, very tender new potatoes are available as early as March and free-range produce from our own land in June at the latest. That's why it's hard to imagine our menu without the delicious tubers, especially since they are incredibly versatile in the kitchen.
Which potato recipes are easy to prepare?
As simple and delicious potato recipes, we recommend potato sandwiches with Gouda and salami as well as fan potatoes with vegan yoghurt dip. Both dishes use simple ingredients and preparation steps and are highly customizable.
Potato sandwich
This quick dish goes wonderfully with a crisp salad. It's a great way to use up leftovers if you have potatoes left over from a dish the day before.
Ingredients for 3 sandwiches
- 3 peeled and cooked potatoes
- 50 g breadcrumbs
- 30 g finely grated Parmesan
- 2 eggs and one yolk
- 6 slices of medieval Gouda
- 6 slices of spicy salami
- clarified butter
Preparation
- Halve the potatoes lengthways.
- Set up the breading process: Mix the breadcrumbs with Parmesan in a bowl and beat the eggs in another bowl.
- First pull the potato slices through the eggs and then through the Parmesan-breadcrumb mix.
- Fry breaded potato slices in clarified butter on both sides until crispy.
- Top each sandwich with a potato slice with Gouda and salami.
- Place a potato slice on top.
- Put the sandwiches in a baking dish and bake in the oven at 180 degrees for 15 minutes.
Fan potatoes with vegan yogurt dip
These sliced potatoes are not only pretty to look at, they also taste incredibly good. Crispy like fries, you bring very few calories to your plate.
Ingredients for 4 people:
- 1 kg waxy potatoes
- 2 tsp s alt
- Olive oil
Dip:
- 400 ml soy or coconut milk yoghurt
- 4 garlic cloves
- 2 pinches of s alt
- 2 pinches of pepper
- A little ground chili or fresh herbs to taste
Preparation:
- Preheat oven to 180 degrees fan.
- Peel potatoes.
- To make the fan cut, insert a shish kebab skewer into the lower part of the potato and cut the tuber evenly with a sharp knife. This prevents the potato from being completely cut through.
- Place on a baking tray lined with baking paper, drizzle with olive oil, s alt and pepper.
- Roast in the preheated oven for 40 minutes until the potatoes are cooked through. The slices should come apart easily and be golden brown.
- Meanwhile, mix the yogurt with the garlic passed through a press and the spices.
Tip
Be sure to cut out any green spots on the potatoes because they contain a lot of the unhe althy neurotoxin solanine. The content increases with potatoes that have been stored for a long time. If you want to eat the peel, you should use the freshest tubers possible.
