You can buy fresh potatoes all year round: you can get local stock from November to May. Imported, very tender early potatoes are available as early as March and free-range goods from our own countries by June at the latest. Therefore, the delicious tubers are an integral part of our menu, especially since they are incredibly versatile in the kitchen.

Fan potatoes cook faster and look pretty

potato sandwich

This quick dish goes wonderfully with a crunchy salad. It is great for using up leftovers if there are potatoes left over from a dish the day before.

Ingredients for 3 sandwiches

  • 3 peeled and cooked potatoes
  • 50 g breadcrumbs
  • 30g finely grated Parmesan
  • 2 eggs and one yolk
  • 6 slices of medieval Gouda
  • 6 slices of spicy salami
  • clarified butter

preparation

  1. Halve the potatoes lengthwise.
  2. Set up the breading line: Mix the breadcrumbs with Parmesan in a bowl and whisk the eggs in another bowl.
  3. First pull the potato slices through the eggs and then through the Parmesan-breadcrumb mixture.
  4. Fry the breaded potato slices in clarified butter on both sides until crispy.
  5. Cover a potato slice with Gouda and salami on each sandwich.
  6. Place a potato slice on top.
  7. Place the sandwiches in a casserole dish and bake in the oven at 180 degrees for 15 minutes.

Fan potatoes with vegan yoghurt dip

Not only are these sliced potatoes pretty to look at, they taste amazing too. As crispy as fries, they put very few calories on the plate.

Ingredients for 4 persons:

  • 1 kg waxy potatoes
  • 2 tsp salt
  • olive oil

dip:

  • 400 ml soy or coconut milk yoghurt
  • 4 cloves of garlic
  • 2 pinches of salt
  • 2 pinches of pepper
  • ground chili or fresh herbs to taste

Preparation:

  1. Preheat the oven to 180 degrees circulating air.
  2. Peel potatoes.
  3. For the fan cut, stick a skewer into the bottom part of the potato and cut evenly into the tuber with a sharp knife. This will prevent the potato from being cut all the way through.
  4. Place on a baking sheet lined with parchment paper, drizzle with olive oil, salt and pepper.
  5. Bake in the preheated oven for 40 minutes until the potatoes are done. The slices should separate easily and be golden brown.
  6. Meanwhile, mix the yoghurt with the garlic that has been passed through a press and the spices.

tips

Be sure to cut out green areas on the potatoes, as they contain a lot of the unhealthy nerve toxin solanine. The content increases with potatoes that have been stored for a long time. If you want to eat the peel, you should therefore use the freshest tubers.

Category:

Vegetable garden