Delicious recipe ideas for every taste

Potato sandwich

This quick dish goes wonderfully with a crunchy salad. It is great for using 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
• 30 g 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 lengthways.
2. Setting 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 and breadcrumbs mix.
4. Fry the breaded potato slices in clarified butter until crispy on both sides.
5. Cover a potato slice with Gouda cheese and salami on each sandwich.
6. Place a potato slice on top.
7. Put sandwiches in a baking dish and bake in the oven for 15 minutes at 180 degrees.

Fan potatoes with vegan yogurt dip

These sliced ​​potatoes are not only pretty to look at, they also taste incredibly good. As crispy as French fries, you put very few calories on your plate.

Ingredients for 4 persons:

• 1 kg of waxy potatoes
• 2 teaspoons of salt
• olive oil

Dip:

• 400 ml soy or coconut milk yogurt
• 4 cloves of garlic
• 2 pinches of salt
• 2 pinches of pepper
• Depending on your taste, some ground chilli or fresh herbs

Preparation:

1. Preheat the oven to 180 degrees circulating air.
2. Peel potatoes.
3. For the fan cut, stick a kebab skewer in the lower part of the potato and cut the tuber evenly with a sharp knife. This prevents the potato from being severed completely.
4. Place on a baking sheet lined with baking paper, drizzle with olive oil, season with salt and pepper.
5. Cook in the preheated oven for 40 minutes until the potatoes are cooked through. The slices should come apart easily and should be golden brown.
6. Meanwhile, mix the yoghurt with the garlic and spices that have been put through a press.