Crispy potatoes with Gruyère cheese
Serve the potatoes with the crème fraîche sauce.
These crispy potatoes are easy to make yourself and seasoned with homemade herb oil using Original Spice Blend - Traditional Blend for Potatoes/Fries. Served with a creamy dip of crème fraîche and fresh herbs, this is a dish to die for!
Preparation
Preheat the oven to 200°C.
Rinse the potatoes and bring a large pot of water to a boil. Cook the potatoes for 15 minutes.
Meanwhile, finely grate the Gruyère cheese. Cut the plum tomatoes into thirds. Halve the garlic bulb widthwise and mix the olive oil with the Original Spice Blend - Traditional Blend for Potatoes/French Fries.
Drain the potatoes and place them in a baking dish. Gently flatten them slightly with the back of a spoon.
Add the tomatoes and garlic to the potatoes. Drizzle the potatoes with the oil and herb mixture and sprinkle with the grated cheese. Roast for 30 minutes in the preheated oven.
Finely chop the parsley and oregano and mix them with the crème fraîche. Season with black pepper and sea salt to taste.
Serve the potatoes with the crème fraîche sauce.
Tip: The garlic bulb softens in the oven. It's delicious to mash a few cloves and eat them whole.
Variatietip
Maak het gerecht zuivel vrij door de kaas te vervangen voor vegan kaas en de crème fraîche voor plantaardige yoghurt.
Ingredients
- 1 kg iets kruimige aardappelen, klein
- 75 g Gruyère kaas
- 200 g trostomaten
- 1 bol knoflook
- 4 el olijfolie
- 2 el Original Spice Blend - Traditional Blend voor Aardappel/Frites
- 10 g verse peterselie
- 10 g verse oregano
- 200 g crème fraîche
- Zeezout, naar smaak
- Zwarte peper, naar smaak
Supplies
- Grater
- Oven
- Oven dish
