Baked potato salad with beans and radishes
What you will need:
- 500 g of small potatoes
- 200 g of green beans
- 1 bunch of radishes
- 2 spring onions, thinly sliced
- olive oil
- salt
For the herb dressing:
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of fine mustard
- 1 teaspoon of honey
- juice of 1 large lemon
- 1 small bunch of herbs (e.g. parsley, basil, dill)
- grinded pepper
- salt
Approach:
1. Wash and dry the potatoes thoroughly. If they are large, cut them into smaller pieces, you can leave the small ones whole or cut them in half. Spread the potatoes on a tray lined with baking paper, drizzle with olive oil, salt and mix. Put them in a preheated oven at 200°C and bake for about 25-30 minutes or until golden and crispy.
2. Put the green beans in boiling salted water for 2-3 minutes, then cool them in ice water and let them drain. Wash the radishes and cut them into thin slices.
3. Mix olive oil, mustard, honey and lemon juice in a bowl. Add the chopped herbs and season with salt and pepper.
4. In a large bowl, combine the warm baked potatoes, blanched beans, radishes and spring onions. Pour over everything with the prepared herb dressing and mix gently. Serve the salad ideally still warm.
Do you know how to make American potatoes?>>>
Baked potatoes with herbs
What you will need:
- 1 kg of medium-sized potatoes
- 3 tablespoons of olive oil
- about 3 tablespoons of chopped fresh herbs (rosemary, thyme, oregano…)
- 2 cloves of garlic
- grinded pepper
- salt
Approach:
1. Wash and dry the potatoes thoroughly. You don’t have to peel them. Cut them into quarters or eighths.
2. Mix olive oil, chopped herbs, garlic, salt and pepper in a bowl. Add the diced potatoes and mix well to coat the potatoes evenly with the marinade.
3. Spread the potatoes on a baking sheet lined with baking paper, place in an oven preheated to 200°C and bake for about 25-30 minutes until golden and crispy. Stir them once during baking so that they cook evenly.
4. Remove the finished potatoes from the oven and you can serve them immediately. They are excellent on their own, accompanied by homemade tartare, or as a side dish to meat or vegetable dishes.
TIP: For extra crispiness, you can boil the potatoes in salted water for 10 minutes before baking. Dry them before mixing them with oil and herbs.
From Monday to Friday: 5 quick and original potato dinners
Baked stuffed potatoes
What you will need:
- 4 large potatoes, ideally floury, intended directly for baking
- 200 ml of whipping cream
- 100 g of grated cheese (e.g. Gouda or Cheddar)
- 2 cloves of garlic
- olive oil
- a piece of butter
- grinded pepper
- salt
- chopped fresh herbs (parsley, chives) for sprinkling
Approach:
1. Wash the potatoes thoroughly, dry them and cut each one crosswise on the top so as not to cut through. Spread the potatoes on a tray lined with baking paper, brush them with oil, put them in an oven preheated to 200 °C and bake for about an hour or until they are soft.
2. In a small saucepan, mix cream, grated cheese and chopped garlic. Bring to a boil, reduce heat and simmer gently until cheese melts and mixture thickens. Remove from heat and season with salt and pepper.
3. Take the baked potatoes out of the oven and let them stand for a while. Then use a tea towel to gently squeeze each one to open on the cut. Put a piece of butter in the resulting space and pour the prepared cheese-cream mixture on it. Return the potatoes to the oven and bake for another 15 minutes or so, until the filling is golden.
4. Remove the finished potatoes from the oven and let them rest for a while. Sprinkle with fresh herbs before serving.
Jacket potatoes with baked beans
What you will need:
- 4 large potatoes, ideally floury, intended directly for baking
- 2 tablespoons of olive oil
- 1 small onion
- 1 can of baked beans in tomato sauce (about 400 g)
- 100 g grated cheddar (or other favorite cheese)
- grinded pepper
- salt
- chopped fresh herbs for garnish
Approach:
1. Wash and dry the potatoes well. Prick each one in several places with a fork, brush with olive oil, salt and pepper. Spread the potatoes on a tray lined with baking paper, place in a preheated oven at 200°C and bake for about an hour, or until the potatoes are soft on the inside and crispy on the outside.
2. Fry the finely chopped onion in the remaining oil in a saucepan. Add the baked beans from the can, stir and heat through.
3. Remove the baked potatoes from the oven, let them stand for a few minutes, then cut each one so you don’t cut all the way through and carefully open them. Put a piece of butter in the center of each potato, add hot beans with a spoon and sprinkle with grated cheese. Garnish the potatoes with fresh herbs and serve immediately.
TIP: You can serve Jacket Potatoes with other ingredients, such as sour cream, smoked salmon and dill, roasted cherry tomatoes and crumbled feta cheese or, for example, sauteed mushrooms with thyme and a little cream.
6 kitchen helpers that can do more than you think
Baked potatoes with bacon, onion and cheese
What you will need:
- 4 large potatoes, ideal for baking
- 4 tablespoons of olive oil
- 200 g of bacon, cut into cubes
- 1 bunch of spring onions
- 150 g grated cheese (cheddar, gouda, etc.)
- a piece of butter
- grinded pepper
- salt
Approach:
1. Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork, brush it with olive oil, salt and pepper and wrap it in foil. Spread the potatoes on a tray, put them in an oven preheated to 200 °C and bake for about an hour until they are soft.
2. Meanwhile, cook the bacon in a pan until crispy. Take it out and let it drain on a paper towel. Lightly fry the finely chopped onion in the remaining baking powder in the pan.
3. Remove the finished potatoes from the oven and carefully unwrap them. Cut the top of each potato crosswise and use a tea towel to squeeze it open. Place a piece of butter in the opening, add fried bacon and onion and cover everything with grated cheese. Put the potatoes back in the oven or under the grill and wait a while for the cheese to melt. Give away immediately.
TIP: If you like a spicier taste, you can add some chili flakes, garlic or a few drops of your favorite chili sauce to the filling.
Hasselback potatoes with bacon and sour cream
What you will need:
- 8 medium potatoes
- 150 g cheddar, cut into slices
- 150 g of bacon, cut into smaller slices
- 4 tablespoons of olive oil
- 2 tablespoons of melted butter
- grinded pepper
- salt
To finish:
- 1 cup of sour cream
- 2-3 spring onions, thinly sliced
Approach:
1. Wash and dry the potatoes thoroughly. Put each one between two wooden spoons and cut them into so-called hedgehogs, i.e. into thin slices so that you don’t cut them all the way down (the wooden spoons on both sides prevent this). Spread the potatoes on a tray lined with baking paper, brush each one with a mixture of oil, melted butter, salt and pepper, put them in an oven preheated to 200°C and bake for about 45 minutes until the potatoes are soft and crispy. While baking, brush the potatoes again with the butter and oil mixture.
2. Fry the chopped bacon in a pan until crispy and let it drain on a napkin.
3. Remove the baked potatoes from the oven. Place a piece of cheddar and bacon in each slice, return to the oven and bake for another 10-15 minutes until the cheddar is melted.
4. Allow the potatoes to cool for a while, then decorate each one with a spoonful of sour cream, sprinkle with chopped spring onions and serve immediately.
You don’t just have to bake the potatoes, but also bake them>>>
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Šumava soups: cook lumberjack potatoes, peas with cruciferous vegetables, cumin or sour cream from Kvilda