Recipe (english)



Various potatoes from the oven offer an alternation as a side dish for grilling. Preheat the oven to 200°. Cut half of a semi-solid boiling variety of potatoes fan-like up to the middle. Melt butter, season with salt and chilli powder. Brush an ovenproof dish with a little butter. Put the potatoes in the pan and pour the remaining butter over them. Cut the second half of the potatoes into slices, season with 1 tablespoon olive oil, salt and chilli powder and spread in one corner of the dish. Cut small triplets of potatoes in half. Place in the mould with the cut surface facing downwards. Sweet potatoes peel, in somewhat thicker slices cut and with 1 tablespoon olive oil, salt, chili powder and chopped rosemary twigs mix and put aside. Place the pan on a baking tray and bake on the middle shelf for 30 minutes. Grate Emmentaler, mix with 1 tablespoon olive oil, pepper, salt and finely chopped basil. After 30 minutes, turn the triplets over and spread the Emmentaler over them. Sweetly spread the potatoes on the baking tray next to the pan and bake for another 20 minutes. Grate the gouda, sprinkle over the slices and bake for another 10 minutes. Sweet potatoes also in the form fill and serve.

Servings: 4, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
485 kcal
58 g
13 g
24 g

(C)opyright by Marions Kochbuch