The best potato recipes

Here you will find easy recipes with potato. Oven baked, roasted or as a delicious salad. There is probably a recipe for you.

Hasselback potatoes

27/11/2018 By Andréa Leave a Comment

Hasselback potatoes, potatoes sliced and baked in the oven until crispy. Served with Thyme, Parsley and sour cream. A delicious recipe

How fortunate I was cooking from the blog Lieziepeasy from Annelies for this months foodblogswap. Her blog (only in Dutch) contains delicious dishes that are nicely divided by category. And what a recipes: first I doubted about chopped figs with pecorino ( it sounds delicious), then the Indian curry with cauliflower (but that is such an obvious choice) and that's when I saw them: the Hasselback potatoes . That recipe I have on my to do list for so long.

The fact is that my husband is a real potato eater . He would like to eat it every day, in his case especially the boiled potatoes ( or not fired ). For me that is way to much. I do not want potatoes every day (max is up to two or three times a week) and also the simple cooked version is not really one of my favorites. I'd rather loved diced cubes, oven fries, rosti and potato pancake or baked potato. But after this delicious recipe there is another variant which I'm going to make: the hassel backed potato (also approved by my husband!). Tasty crispy outside with a lovely soft creamy inside.

It's a good taste!

Recipe Hasselback

potatoes

Did you make this Hasselback potatoes? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Hasselback potatoes

Hasselback potatoes, potatoes sliced and baked in the oven until crispy. Served with Thyme, Parsley and sour cream. A delicious recipe

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Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: persons

Calories: 312kcal

€3.25

Ingredients

800 grams potatoes organic and floury
salt and pepper at taste
3 tablespoons olive oil or flavored oil such as rosemary or thyme oil
3 tablespoons butter
15 grams thyme fresh
4 tablespoons sour cream optional garnish
15 grams parsley optional garnish

Instructions

Preheat the oven to 200 degrees Celsius.
Put the olive oil in a small pan with butter and put it on low heat until the butter has melted.
Turn off the heat source.
Wash the potatoes thoroughly.
Cut the potatoes until it reaches 1 cm above the bottom in slices as thin as possible.
Brush the potatoes with the butter / olive oil and place in the baking dish.
Season with salt and pepper.
Put the baking dish in the oven for 30 minutes and brush again after 30 minutes with the butter / oil mixture.
Put the dish back in the oven for another 30 minutes.
Remove the bowl, brush again with the butter / olive oil mixture and sprinkle with fresh thyme leaves.
Get the dish back in the oven for 10 minutes and serve.
It is wonderful to garnish the potatoes with sour cream and chopped parsley, although they are also delicious au Naturel!

Benodigdheden

convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
oven dish
brush

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Cuisine Amerikaans

Healthy French fries

25/11/2018 By Andréa Leave a Comment

Healthy French fries, baked crispy in the oven. When you use these tips it's a foolproof recipe. And by the extra vitamins under the peel it's even a bit more healthy. Only 2 ingredients.

Fries, my kids love them. But we all know, it's by far not the healthiest food. But I have now found a solution to make healthy French fries. I don't peel the potatoes so the vitamins are stored under the skin. And I also bake them crisp in the oven instead in the frying pan. Preparing is easy. Read it in the recipe below!

It's a good taste!

Recipe Healthy French

fries

Did you make this healthy French fries? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Healthy French fries

Healthy French fries, baked crispy in the oven. When you use these tips it's a foolproof recipe. And by the extra vitamins under the peel it's even a bit more healthy. Only 2 ingredients.

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: persons

Calories: 272kcal

Ingredients

1200 grams Red potatoes biological
2 tablespoons sunflower oil

Instructions

Preheat the oven to 220 degrees Celsius.
Place a baking sheet in the oven.
Put a large pot with about 3 inches of water on the stove and bring the water to a boil.
Meanwhile wash the potatoes thoroughly and cut into fries.
When the water boils, add the fries and bring your water to a boil again.
Cook for 10 minutes.
Place after 8 minutes a frying pan with sunflower oil on the stove and heat it. When the fries are cooked get them out of the water with a slotted spoon and put them in the hot skillet.
Fry quickly for 2 minutes.
Remove the hot baking sheet from the oven and spread the fries on the baking sheet.
Bake for 25 minutes until crispy.

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Cuisine Nederlands

Keyword healthy, potato dish, side dish

Potato gratin with Emmentaler

20/11/2018 By Andréa Leave a Comment

Creamy potato gratin, flavored with garlic, butter, milk and Emmentaler cheese. By using milk instead of cream this is a skinny version!

Last week we had Running Dinner. That's the way it's called at least with us, because I've seen several variations on it. In any case, it means that you eat your starter, main course and dessert at a different location. Where you are always sitting at the table with other people than the last meal. And you're ought to take care of the starter or main course or dessert. Both the starter and the dessert are the easy ones I think.

Because for the starter your guests come to you, but you are already at home yourself. That means in most cases an ideal preparation time. The dessert can often be made well in advance and in the extreme case you serve a delicious cheese plate and the preparation time (after shopping after) is nil.

But lucky me, I got the main course. Extremely exciting because you come from a different location and have about 20 to 30 minutes to put something on the table. And that requires some thorough planning.

Recipes for easy Entertaining:

dinner time

This time my menu consisted of delicious deer beef with bacon (well pre-prepared, just takes a minute to grill), with green beans rolled in bacon (just a little oven time) and red cabbage from the slow cooker. And then the potato dish. I decided, because the haricots were also in the oven, to make a gratin, which I "pre-baked" for an hour in the afternoon so that I just had to bake it in the oven for 30 minutes in the evening.

Fortunately, I can say, afterwards, that it worked. Everything was warm and on the table at the same time. So again a challenge completed. And do you have such a challenge soon? Perhaps this potato gratin (or one of the other recipes) works fine for you too.

Tips and

tricks

This potato gratin is much slimmer than the classic version because whole milk is used instead of cream. But it will also will tast great when prepared with semi-skimmed milk.
Use enough salt in this recipe. By using the milk, the salt taste is slightly softened and otherwise it quickly faints.

Preparation

Do you have a dinner just like me and do you have to prepare this recipe in a short time?

Make the potato gratin and bake it for 1 hour in the oven at 200 degrees Celsius (under an aluminum foil). Place in the refrigerator until use. When you need it, remove the aluminum foil and bake it for another 30 minutes at 200 degrees Celsius. You can prepare this part of the recipe the day before.

It's a good taste!

Recipe Potato gratin with

Emmentaler

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Potato gratin with Emmentaler

Creamy potato gratin, flavored with garlic, butter, milk and Emmentaler cheese. By using milk instead of cream this is a skinny version!

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Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: persons

Calories: 294kcal

€7.75

Ingredients

1 tablespoon butter to grease the oven dish
1 clove garlic
1200 grams potato slices pre-cooked
salt and pepper to taste
200 grams Emmental cheese grated
2 tablespoons butter room temperature

Instructions

Preheat the oven to 200 degrees Celsius.
Butter an oven dish with 1 tablespoon of butter.
Peel the garlic clove and cut it in half. Rub the baking dish with the sliced clove of garlic.
Divide ⅓ of the potato slices over the bottom.
Sprinkle with ⅓ of the cheese and season with salt and pepper.
Repeat this 2 more times (first a potato layer and then top with the cheese).
Carefully pour the milk into the oven dish.
Divide 2 tablespoons of butter into small parts and place them on the top layer.
Put an aluminum foil over the baking dish and put it in the oven for 1 hour.
Remove the foil from the dish and let it cook for another 15 minutes, so that the top layer of cheese becomes nicely browned.

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Easy recipe for roast potatoes with thyme and garlic

07/04/2017 By Andréa Leave a Comment

An easy recipe for crispy roast potatoes with garlic and thyme. Delicious, simple and it tastes great. Try this simple recipe itself!

Are you still looking for an delicious potato side dish for Easter? Or do you want to serve something special on the table tonight? This oven potatoes with garlic and thyme are really a super delicious recipe and easy to prepare. But you will be surprised by the result. You get a delicious crispy outside and soft inside. A hint of garlic combined with thyme and olive oil and you can imagine yourself in Italy on one of those lovely summer days. I certainly can.

When you take the potaotes out of the oven, you sprinkle them with some coarse sea salt for a touch of extra flavor. And serve with a delicious piece of meat. That's always great with this side dish.

Tips roast potatoes easy recipe with thyme and

garlic

By cooking the potatoes for 10 minutes in boiling water, they are quickly roasted in the oven and your oven time will be shorter. That way you serve this delicious potatoes on the table within 40 minutes. If you don't cook the potatoes before hand, you need to extend the oven time to one and a half hour.
Let a frying pan heat well on the stove and add the potatoes there after 10 minutes of cooking. Therefore, the water evaporates immediately and the potatoes will have, after they have been in the oven, a delicious crunchy exterior.
Leave the garlic in the husk in the oven. After baking, you can squeeze the garlic. When you mix with a little olive oil and salt you have a delicious dipper.
You can also use unpeeled potatoes for roasted potatoes. That way it'll contain more vitamins because these are found directly under the skin. If you can get a hand on a red potato, it looks very festive with the bright yellow inside. Make sure that you choose an organic potato if you leave the skin on.

It's a good taste!

Recipe Easy recipe for roast potatoes with thyme and garlic

Did you make this roast potatoes with thyme and garlic? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Easy recipe roast potatoes with garlic and thyme

An easy recipe for crispy roast potatoes with garlic and thyme. Delicious, simple and it tastes great. Try this simple recipe itself!

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: persons

Calories: 245kcal

€2.75

Ingredients

800 grams potatoes floury
1 bulb garlic
20 grams fresh thyme
4 tablespoons olive oil
coarse seasalt to taste

Instructions

Preheat the oven to 220 degrees Celsius.
Place the baking tray in the oven.
Bring a pan with about 5 cm of water to a boil.
Peel the potatoes (if you want) and halve them.
Cut each potato then into wedges (diagonal cut).
Boil the potatoes for 10 minutes in the hot water.
Put a frying pan with olive oil on the fire and heat well.
Remove potatoes with a slotted spoon from the pan (drain well) and put them in the hot frying pan.
Allow 10 seconds to heat well and then turn the heat off.
Remove the hot baking sheet from the oven (carefully and spread the potatoes on it).
Divide the garlic and thyme between the potatoes.
Bake for 40-45 minutes until the potatoes are golden.
Sprinkle with sea salt and serve immediately.

Benodigdheden

convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Baking tray
frying pan
slotted spoon

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Flemish stew with beer and French fries

19/11/2016 By Andréa Leave a Comment

Flemish stew, which is served at cafetaria in Belgium is a traditional stew. The meat, prepared in beer, melts on your tongue. Serve this with fries!

Slowly baking in the oven, delicious smells in the kitchen. Tender meat stewed in beer that melts on your tongue. A delicious taste combined with salty fries. I understand why Flemish stew with fries is so tasty. At my house the last bit was scraped off the pan. Approved!

It's a good taste!

Recipe Flemish stew with beer and French

fries

Did you make this Flemish stew with beer and French fries? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

-Vlaams stoofvlees met bier en frieten-Vlaams stoofvlees met bier en friet-Vlaams stoofvlees met bier en friet

Flemish stew with beer and French fries

Flemish stew, which is served at cafetaria in Belgium is a traditional stew. The meat, prepared in beer, melts on your tongue. Serve this with fries!

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Prep Time: 10 minutes

Cook Time: 10 minutes

Stew: 3 hours

Total Time: 3 hours 20 minutes

Servings: persons

Calories: 687kcal

Ingredients

750 gram chuck roast
3 tablespoons mustard
2 tablespoons flour
50 gram butter
2 onions sliced in rings
1 clove garlic minced
330 ml dark beer
150 ml beef stock
1 tablespoon vinegar
1 bay leaf
2 sprigs sprigs thyme
1.2 kg potatoes

Instructions

Preheat the oven to 140 degrees Celsius.
Cut the chuck roast into cubes 2 x 2 cm.
Put it in a bowl and spoon the mustard and the flour on top.
Stir together well.
Put an ovenproof Dutch oven on the stove over low heat and melt the butter.
Fry the meat on all sides brown and remove it with a slotted spoon.
Add the chopped onion to the pan juices and cook until translucent, about 3 minutes.
Then add the garlic and stir-fry for a minute.
Pour the beer, stock and the vinegar and bring to a boil.
Allow 2 minutes soft boil.
Put the meat back into the pan and top it with the bay leaf and thyme.
Put the lid on the pan and put it in the oven.
Allow the meat to stew for three hours.
Remove the lid and stir well.
Leave the lid of the pan (so the sauce thickens) and put it back into the oven for an hour. Check in between it it ain't thicken to much. Otherwise put the lid back on the pan.
Meanwhile, peel the potatoes and cut into thick fries.
Preheat deep fryer to 160 degrees Celsius and bake the potato for 5 minutes.
Remove the fries from the pan, drain well.
Just before serving you fry the fries at 180 degrees Celsius until you they are golden.
Serve the stew with French fries and a delicious salad.

Slowcooker recipe

Bake the roast, onions and garlic in a frying pan until brown. Put the meat with veggies in the slowcooker. Add the other ingredients and turn the slowcooker on low heat for 6-8 hours.

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Nutrition

Course Hoofdgerecht

Cuisine België

What did I use to prepare this

recipe?

Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

a good pair of knives
cutting board
Brushes, spatulas and other cooking utensils
Casserole
Slowcooker

Salad with baby potatoes and herbs

03/08/2016 By Andréa Leave a Comment

A delicious fresh salad with baby potatoes and flavored with spices. Lactose and gluten-free side dish for the barbecue. A great side dish.

During the Summer weeks are all sorts of recipes Summer discussed. Mostly bbq recipes and barbecue takes it (at least for us) not only meat and fish, but also to the sides. Now I blogged the delicious couscous salad with chives and cucumber earlier this week. A fresh salad that really is delicious with grilled meat or fish, but this salad with baby potatoes and herbs is just as delicious!

Baby potatoes and potato

salad

Baby potatoes you can probably find in the refrigerated section at the grocery store, where they already neatly peeled are waiting for you. But when they're in season, you can also find unpeeled potatoes at the potato section. And because they are in season, they are also great in flavor. And with these potatoes we're making a delicious potato salad. In the recipe you bring your salad to taste with sherry vinegar and a lick mustard. And also adds some herbs and a good olive oil (and buy a good olive oil, because that really is a taste maker). By adding the seasonings if the potatoes still a little warm, the taste becomes even more intense. And that now makes that little difference between a fine and a delicious salad!

It's a good taste!

Recipe Salad with baby potatoes and

herbs

Salad with baby potatoes and herbs

A delicious fresh salad with baby potatoes and flavored with spices. Lactose and gluten-free side dish for the barbecue. A great side dish.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Cooling time: 1 hour

Servings: persons

Calories: 475kcal

Ingredients

1 kg baby potatoes
3 tablespoons wine vinegar
1 tablespoon mustard
1 teaspoon salt
pinch ground pepper
125 ml olive oil extra virgin
10 stalks chives
10 stems parsley

Instructions

Wash the potatoes and clean them thoroughly.
Put the potatoes in a large saucepan with water (make sure the potatoes are just below water level).
Bring the potatoes to a boil and let it simmer for 15 minutes.
Drain the potatoes and let stand five minutes, until you just can touch them with your hands.
Cut the potatoes in half and place in a bowl.
In a second bowl, combine the vinegar, mustard and olive oil into a dressing and bring that to taste with salt and pepper.
Pour the dressing over the (still hopotatoes and mix well.
Let the salad, covered with plastic wrap, cool in the refrigerator (for at least 1 hour).
Cut the chives and parsley.
Just before serving toss the herbs with the potato salad.

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

German potato salad

25/07/2016 By Andréa Leave a Comment

A potato salad is always a welcome side dish to a barbecue. This recipe for German potato salad got a delicious flavorful dressing that's for sure!

The food blog swap, a monthly recurring phenomenon. Because I think it's a great idea and I just want to be part of it, because I think it's great fun to get to know new blogs (or get look a little bit better at a yet known blog). I always try to look for a recipe that I always wanted to make or I wouldn't thought of myself (and what still seems very tasty) or, as in this case, a recipe that fits my theme of that month. And since we are now, and that you have probably already noticed, midst of the summer season with plenty of barbecue. So it became a recipe with that subject.

Foodblogswap

The blog from Daisy, a Belgian lady who spends a lot of time in Brabant (the South of the Netherlands) (look, I already feel a kinship because I come from the same area) because of her boyfriend. She is the writer behind the blog lekkerhappen (Dutch blog) with a lot of recipes. And those recipes are nicely categorized by theme. They also eat out a lot, because there are quite a few restaurant reviews on her site (so if you're looking for inspiration).

When I went through her results, I came out with a recipe that appealed to me right away and was right in my theme. A German potato salad that was so tasty that Daisy immediately asked the recipe after eating it. And also because it is a very simple recipe, it seemed fun to make and share with you on my blog.

This potato salad is a terrific

side dish

Especially the sauce and the egg which is mixed in with this potato salad is that this is a delicious potato salad. The sauce is really very good with curry and paprika as flavor accent. The creamy mayonnaise and the pit of chives, make this just more special. An easy side dish for barbecue, which I certainly am going to make often as a side dish at a barbecue.

It's a good taste!

German Potato

Salad

German potato salad

A potato salad is always a welcome side dish to a barbecue. This recipe for German potato salad got a delicious flavorful dressing that's for sure!

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Prep Time: 5 minutes

Cook Time: 20 minutes

Rest time: 1 hour

Total Time: 1 hour 25 minutes

Servings: persons

Calories: 381kcal

€4.50

Ingredients

1200 grams potatoes slices
4 eggs
10 spring onions
3 dl mayonnaise
2½ teaspoon paprika
1 teaspoon curry powder
pepper and salt
chives chopped

Instructions

Clean the potatoes well and cut them into quarters.
Put them into a pan with water (about 2 cand cook them (TIP check if their done by pierce with a fork in the potato. If that goes easy then the potato is cooked). Let quickly evaporate excess water and cool the potatoes to room temperature.
Cook the eggs hard and cool with cold water.
Make the dressing by mixing mayonnaise, paprika, curry powder together and season with salt and pepper.
Peel the egg, slice into pieces and mix it with the dressing.
Cut the spring onions and chives into thin strips and toss with the dressing.
Stir finally the potatoes through the dressing. Eat immediately or let cool in the refrigerator (so that the taste even become better)

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Cuisine Duitsland

Potatoes with chives parsley butter and a pinch of seasalt

11/04/2016 By Andréa Leave a Comment

And this time in the spotlight a delicious floury potato, which gets his flavor by the adding of chives parsley butter and a pinch of seasalt. And that's all you need, believe me.

Potatoes are very popular as a side dish in the Netherlands (although pasta and rice are great runner ups). And maybe you ask yourself why potatoes are such a popular side dish, but that's because you can vary them in so many ways. Bake them, steam, fry, cook or mash them. And probably I forget a few preparations.

There are a lot of different kind of potatoes, each one which it's on characteristics and flavor. A small potnatie, new harvest a delicious Eigenheimer or an Opperdoezer. And the purple truffle potatoes. So you always find a potato that suits you best.

It's a good taste!

Potatoes with chives parsley butter and a pinch of

seasalt

Did you make this potatoes with chives parsley butter and a pinch of sea salt? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Aardappels met bieslook peterselie boter - potatoes with chive parsley butter-bewerkt

Potatoes with chives parsley butter and a pinch of seasalt

And this time in the spotlight a delicious floury potato, which gets his flavor by the adding of chives parsley butter and a pinch of seasalt. And that's all you need, believe me.

0 from 0 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: persons

Calories: 235kcal

€3.25

Ingredients

5 stalks parsley cut fine
5 stalks chives cut fine
½ teaspoon seasalt coarse
50 grams butter unsalted, room temperature
1 kg potatoes floury like Bintje

Instructions

Prepare the parsley chive butter by mixing the parsley, chives and sea salt through the butter.
Peel the potatoes and quarter them.
Wash them well.
Put them in a pan with 5 cm water and a pinch of salt. If needed add water until the potatoes are at least covered with 1 cm extra water.
Bring the water to the boil and cook the potatoes until they're done, in about 20 minutes. (You know when they're done when you prick the potatoes with a fork and you won't feel any resistance).
Drain the potatoes and put them back on the heat for 15 seconds (the potatoes will get a dry outside).
Add the herb butter and leave for about 1 minute.
Mix the butter through the potatoes.
Serve immediately

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course Bijgerecht

Cuisine Nederlands

What did I use to prepare this

recipe?

Baked potatoes with green herbs and garlic yogurt sauce

02/01/2016 By Andréa Leave a Comment

Crispy baked potatoes with fresh green herbs. So deliciously flavorful. And along with the garlic yogurt sauce it's also a delicious snack. Or you can eat them for dinner with roasted vegetables and fish.

A few times a week we eat potatoes. Just because we love potatoes. But I don't only cook them. No, I love some variety. Sometimes I make hasselback potatoes, sometimes healthy fries, oven baked potato and now I made these baked potatoes. Delicious flavored with green herbs and garlic sauce. We ate peas with carrots to go along and a very nice fish. So we could also use the sauce to eat with the fish. Verrry yummy!

Baked potatoes with green herbs and garlic yogurt sauce

Did you make this recipe? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Baked potatoes with green herbs and garlic yogurt sauce

Crispy baked potatoes with fresh green herbs. So deliciously flavorful. And along with the garlic yogurt sauce it's also a delicious snack. Or you can eat them for dinner with roasted vegetables and fish.

0 from 0 votes

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Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: persons

Calories: 266kcal

Ingredients

Garlic yogurt sauce

250 ml yoghurt whole
2 cloves garlic
pinch paprika ground
salt and pepper to taste

Potatoes with green herbs

1000 grams potatoes floury
1 tablespoon butter
1 shallot chopped finely
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon chives chopped
1 tablespoon thyme leaves
1 tablespoon parsley fresh, chopped

Metric - US Customary

Instructions

Garlic yogurt sauce

First make the garlic yogurt sauce so that the flavor can become even better.
Put the yogurt in a bowl and squeeze the garlic into the bowl.
Mix a pinch of paprika and some salt and pepper into the sauce and cover with plastic foil.
Store for at least an hour in the refrigerator.

Potatoes with green herbs

Peel the potatoes and cook them for 20 minutes until done.
Let them cool to room temperature.
Cut the potatoes into cubes.
Melt the butter in the pan and fry the shallots for 1-2 minutes.
Add the potato cubes, curry powder and salt and pepper to taste.
Bake the potatoes until crisp on the outside and soft on the inside.
Remove from heat and sprinkle fresh herbs over the potatoes. Mix well.
Serve with garlic yogurt sauce

Benodigdheden

convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Course side dish

Keyword a recipe for a side dish with potatoes, a recipe for oven baked potatoes, a side dish recipe

A potato gratin, skinny version

07/12/2015 By Andréa Leave a Comment

ForChristmas dinnerI made this delicious potato gratin recipea tasty but skinny version. Without cream and therefore very light and in one person bowls.Looks great!

As a side dish to the main course this year I served a delicious potato gratin. The thin wedges are delicious baked in the oven. They are topped with a flavorful herb oil and grated cheese. For the ultra skinny variant take a 30+ cheese. And it does not affect the taste. A top recipe so I say!

Because...

the potatoes must be cooked properly, so make sure you slice the potato wedges very thin.
you see that the cheese on the top is browning too quickly, cover it up with aluminum foil.
you don't have herbal oil in your pantry, make it yourself by heating olive oil with herbs such as rosemary, thyme or oregano until hot, turn the heat of and let stand for an hour, strain the oil and use him.

It's a good taste!

Recipe Potato gratin,

skinny version

Did you make this potato gratin, skinny version? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

Potato gratin, skinny version

For Christmas dinner I made this delicious potato gratin recipe, a tasty but skinny version. Without cream and therefore very light and served in one person bowls. Looks great!

0 from 0 votes

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: persons

Calories: 447kcal

€1.50

Ingredients

8 tablespoons herb oil with Italian herbs like rosemary, thyme or oregano
4 potatoes firm cooking and organic
75 grams cheese

Instructions

Preheat the oven to 220 degrees Celsius.
Brush the inside of the ramekin with the herb oil.
Slice the potatoes into thin wedges.
Put the potato slices in the ramekin while forming a circle.
Brush the top with the herb oil and sprinkle the potatoes with the remaining oil.
Grate the cheese and divide the cheese over the potatoes.
Put 25-30 minutes in the preheated oven. When the cheese is browning to quick, cover the ramekins with foil.

Benodigdheden

convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
4 ramekins or oven dishes
Grater
brush

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Course Bijgerecht

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raclette recipe potatoes

20/11/2015 By Andréa Leave a Comment

Besides meat, I always want to eat something vegetarian at my raclette dinner party. This raclette recipe potatoes are delicious flavored and therefor great to bake on the raclette.

I always love to vary the dishes I prepare for my raclette dinner party. Off course I serve as a side dish baguettes, creamy herb butter and a bowl with some fresh fruit salad (and the used fruit differs, while I always use fruits in season, they just have the best flavor), a great salad and sauces. The sauces will follow in the upcoming posts. And these potatoes are, together with the egg plant towers, always a winner.

Because....

you use prevailed potatoes, you won't have to bake them long on the raclette (or preboil them yourself, about 10 minutes in boiling water)
you flavor the potatoes an hour or more before baking, the flavors are al over
you use a marinate which contains oil, you don't have to add extra oil or butter on the raclette

It's a good taste!

Raclette recipe

potatoes

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Raclette recipe potatoes

Besides meat, I always want to eat something vegetarian at my raclette dinner party. This raclette recipe potatoes are delicious flavored and therefor great to bake on the raclette.

0 from 0 votes

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Cook Time: 5 minutes

Total Time: 5 minutes

Servings: persons

Calories: 129kcal

€1.50

Ingredients

2 tablespoons oil
1 teaspoon thyme dry
1 teaspoon oregano dry
1 teaspoon rosemary dry
450 gram potatoes pre-boiled
seasalt and pepper at taste

Instructions

Pre preparation

Mix in a big bowl the oil, thyme, oregano and rosemary.
Mix the potatoes through the oil mixture.
Cover the potatoes and store them in the refrigerator for about an hour (so the flavor will be in the potato and not only in the oil)

On the raclette

Melt butter in a raclette pan
Bake the potatoes in a pan.
Sprinkle some sea salt and pepper on top.

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Course Gourmetten en fondue

Oven baked potatoes with Italian herbs

16/11/2015 By Andréa 14 Comments

These oven baked potatoes do look so gorgeous and taste terrific, crunchy yet soft, creamy and salty. This is such a great recipe for Thanksgiving.

I was searching the web for inspiration for my Thanksgiving menu when I came across these oven baked potatoes at the website of Martha Stewart. Don't they look terrific. Just looking at this dish makes me thankful. And hungry to. Not only does it look terrific it tastes delicious. The outside of the potatoes are crunchy, yet the inside are soft. They're a bit buttery, but got a nice touch of salt and herbs. Yes, this is great for Thanksgiving.

Because....

you want your potatoes to be done, make sure you slice very thin. Don't slice through and through tough because then you get sliced potatoes instead of this beautiful dish.
you want color you choose a shallot. But every type of onion will do.
you want to get a crunchy crust, smear the outside of the potatoes with the butter.

It's a good taste!

Recipe Oven baked

potatoes

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Oven baked potatoes with Italian herbs

These oven baked potatoes do look so gorgeous and taste terrific, crunchy yet soft, creamy and salty. This is such a great recipe for Thanksgiving.

5 from 12 votes

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: persons

Calories: 546kcal

€3.25

Ingredients

12 potatoes biological, red skin for a beautiful color palette
3 tablespoons butter
3 tablespoons oil
1 shallot thinly sliced
2 teaspoons Italian herbs
sea salt flakes

Instructions

Preheat the oven to 375 degrees Celsius.
Wash the potatoes and scrub of mud and other filth.
Melt the butter and mix with the oil.
Brush the inside of the oven dish with the butter oil mixture.
Slice the potatoes as thin as possible, but not through and through.
Arrange them in the oven dish.
Brush with the butter olive oil mixture and sprinkle the rest on top.
Spread some shallot, herbs and salt on the potatoes and put the dish in the oven.
Bake for 40 minutes.

Benodigdheden

convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
oven dish

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Course Bijgerecht

Cuisine Amerikaans

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Christmas dinner: deer beef, green beans and mashed potato

11/12/2014 By Andréa Leave a Comment

Delicious deer steak with rosemary rolled in bacon, green beans in bacon and mashed potatoes with spring onions. A true Christmas dinner.

Hail and brain

freeze

This morning, around noon (it seems these thing always happens when I have to collect the kids at school) the air blacked. There was a storm and it began to hail real hard. So it seems to be the best to take the car to ride my youngest home form school (and stay a little dry) number 2 still remains in bed ill. When I just sat in my car I saw a flash immediately followed with a bang and I almost stood up right in my car. That wasn't far away. I drove to school and after a few minutes the hail became less and the sky turned blue.

It isn't that we have to walk far to get to school, but I just hate lightning. So I was glad I drove and not took my bicycle. Because I didn't want a brain freeze (as told by my oldest when the wind bangst through your forehead and everything gets colder and colder).

So I fired up the heat in the house, took a cup of tea and relaxed afterwards. Much better!

Christmas

dinner

I've already blogged quite a bit recipe for my Christmas dinner. Started with a delicious amuse-bouche of duck breast filet and cranberry followed by a tower of smoked chicken and avocado (really try that one!) and a creamy broccoli cappuccino. And last night I blogged a pomegranate spoom to neutralize it. Today we follow up with a main dish: delicious deer beef on a rosemary stick, green beans with herb butter and bacon and mashed potatoes.

Delicious, elegant and the dinner can be prepared in advance without having to much stress. And off course after the Christmas dinner recipes are done, you'll get a wrap up with a grocery list and time table, but lets start with this recipe.

Because...

you want to bake the deer beef even, take it out of the refrigerator 15 minutes before baking.
you cook the green beans in the oven, the stay crispy and not to soft. So don't cook them to long.
you want a smooth mashed potato, use warm milk. That way it stays creamy.

It's a good taste!

Recipe deer beef, green beans and mashed

potato

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Christmas dinner: deer beef, green beans and mashed potato

Delicious deer steak with rosemary rolled in bacon, green beans in bacon and mashed potatoes with spring onions. A true Christmas dinner.

0 from 0 votes

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: persons

€29.00

Ingredients

Deer beef with bacon

800 grams Deer beef
200 grams bacon
8 twigs rosemary fresh

Grean beans rolled in bacon

300 grams green beans
8 tablespoons garlic butter
150 grams bacon
12 stalks chives

Mashed potatoes with spring onions

1 kg potatoes floury
1 spring onion sliced fine
50 ml milk
25 grams butter
salt and pepper at tastes

Instructions

Deer beef with bacon

Cut the beef in cubes of about 2 x 1 cm
Wrap a slice of bacon around each cube.
With a skewer punch a hole in a cube.
Take the needles of the rosemary twig (only leave the end needles on) and prick the cubes on the twig
Heat some oil and bake the beef on both sides for about 3 minutes.

Green beans rolled in bacon

Preheat the oven to 200 degrees Celsius.
Cut the ends of the beans and rinse them well.
Fill a pan with about 5 cm water and bring to the boil.
Add the beans and cook for 5 minutes (not longer) and rinse them with cold water to stop the boiling proces. Drain in a colander.
Take a slice of bacon and put a teaspoon garlic butter in the middle.
Put 3-4 beans on the bacon and roll the bacon around the beans.
Use a sprig of chive to bind everything together.
Lay in a oven casserole and bake for 15 minutes.

Mashed potatoes with spring onion

Peel the potatoes and cook them until they are done. Drain.
Warm the butter and milk in a pan until it almost cooks. Turn of the heat.
Mash the potatoes and mix the buttermilk through.
Add the spring onion and whisk well.
Taste and add, if necessary, salt and pepper.

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Course Hoofdgerecht

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Baked potatoes light with cottage cheese and marble bags for the kids

30/04/2014 By Andréa Leave a Comment

With potatoes you can vary in many ways. And I do endlessly. What I really like is to bake them and then fill . But yeah creme fraiche does not make you slim. Of course you can use a light version, but I'm not in favor of . They often replace a substance by something artificial or it just does not taste the same. So I looked for alternatives to creme fraiche. And I liked cottage cheese. Somewhat less calories and tastes great. And together with chives and ham in your potato. Yummy!

A gorgeous thing

This week in a gorgeous thing: marble bags of old jeans. Yes, the marble season has started and additional disadvantage is that the pants will get holes in the knees. When playing with marbles they are mostly crawling on their knees. Shoes wear down, pants get holes and marble bags out of the store quickly get holes. So I got myself an old pair of jeans with two additional ventilation holes on the knees and cut of the pipes. I sewed a seam so that it gave a nice jeans short for the summer and the pipes I have transformed into:

knikkerzakken — 4Pure: marble bags for the kids

Requirements:

1 old pair of jeans;
Needle and thread (but of course you can use the sewing machine);
A lace or wire to close the bag;
Two large beads;
Decorations such as: applications, ribbons, sequins.

How do you make it ?

Cut a piece of pipe (without hole) so you will got about 15 to 20 cm. Cut out from another part of the pipe which is still whole a circle with the size of the hole of the pipe. Place both inside out in front of you and sew the circle onto one side of the pipe . Use double and solid wire, because marbles are heavy and the bag will suffer. On the other side you make a vertical cut in the pipe of about 3 cm. At the lower side of the vertical slice, cut both ways horizontal about 0.3 cm. Fold the flap you will get ( on both sides ) and sew it tight. Fold the top 3 cm inside and sew the bottom edge, so you get a tunnel, where you can put a cord, rope or shoelace in. Decorate the bag now. I have attached an application to one side (gold because my boys are just Magpies ) and on the other side with sequins made the 1st letter of their name. At the top I have a tire fixed a ribbon. Pull a cord through the tunnel and tie two large beads at the end of both sides of the cord ( so that the cord can not be pulled out).

Recipe: Baked potato with cottage cheese

Ingredients ( 4 people)

4 large potatoes , floury;
4 sprigs of parsley;
4 sprigs of chives;
4 slices cooked ham;
125g low-fat cottage cheese;
salt and pepper.

Materials:

Baking plate.

Preparation:

Preheat the oven to 200 degrees Celsius. Scrub the potatoes thoroughly. Prick them a few times with a fork and place on the baking sheet in the oven. Bake them in about 1 hour.

Make the filling: cut the ham into small strips. Chop the herbs finely Mix the cottage cheese with ham and herbs. Taste and season with salt and pepper. Store in a refrigerator until use.

When the potatoes are baked ( prick them with a fork just to check if there done, the fork shoul easy slide in when done) and remove them from the oven. Slice into the upper side a V- shaped notch. Spoon the cream cheese in the notch. Serve immediately !

gepofte aardappel met kwark (2) — 4Pure: baked potato light with cottage cheese

Skinny potato salad

01/02/2014 By Andréa Leave a Comment

A creamy potato salad with yogurt therefor it becomes a skinnier version of the normal salad I make. Delicious at a bbq. Real comfort food.

My potato salad is made up by myself from vegetables and other ingredients from this season.
The broad beans were the suprise act. By removing the skin of the broad beans they were not sticky but great and tender in the salad. And ain't broad beans beautiful just by themselves?

If it's skinny enough? I used yoghurt and just a little bit of mayonnaise (if you look at the size of the bowl). And furthermore lots of fresh and healthy vegetables. We thought it was a good side dish for a healthy barbecue. See for yourself.

It's a good taste!

Recipe skinny potato

salad

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Skinny potato salad

A creamy potato salad with yogurt therefor it becomes a skinnier version of the normal salad I make. Delicious at a bbq. Real comfort food.

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Cook Time: 30 minutes

marinate and cooling time: 2 hours

Total Time: 2 hours 30 minutes

Servings: persons

Calories: 226kcal

Ingredients

500 grams potatoes new
100 grams broad beans
100 gram cherry tomatoes
500 ml chicken stock room temperature
8 twigs parsley fresh
1 tablespoon sugar
100 ml vinegar
1 onion chopped very fine
2 tablespoons yoghurt mayonaise tablespoons
2 tablespoons yoghurt light see above
200 grams smoked chicken

Instructions

Make sure all your ingredients are at hand. This makes the preparing of the salad quite simple
Peel the potatoes, wash them very well and slice them 0,3 cm thick.
Get the broad beans out of their jacket and carve the outer skin. Remove the skin carefully. (By removing the skin the broad beans don't get that leathery bite.)
Chop the parsley.
Slice the smoked chicken in cubes and quarter the tomatoes.
Bring the potatoes with the chicken stock to a boil on high fire. Let it boil for 3 minutes.
Add the sugar, vinegar, onion and broad beans and cook for another 3 minutes.
Turn the heat of and let the pan (with the lid on it) stand for another 10 minutes. Then drain.
Let it cool down for about 2 hours in the refrigerator.
Mix the mayonnaise with the yoghurt and parsley and pour it over the potatoes.
Add the tomatoes and smoked chicken. Mix well and let the flavors optimize for at least an hour in the refrigerator. Serve cold.

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Course Bijgerecht

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Roast potatoes with thyme, shallots and garlic

20/05/2012 By Andréa Leave a Comment

This recipe for roast potatoes with thyme, garlic and shallot makes a really delicious side dish. Great with chicken or a beef dish.

With 9 different sorts of thyme plants I got myself a new problem. Which one can I use for this recipe. I took the one with the strongest thyme smell. I thought that would be great odor in the house. And when I put the roast potatoes with thyme, shallots and garlic in the oven, I knew:
It really is. The dish did not only taste quite good, but smelled similar.

I took small potatoes (don't know how to pronounce this kind in English) and brushed them to clean them. My children love them when they are peeled, but the most vitamin are just underneath it, so I prefer to eat them unpeeled.
With this kind of potato you almost don't notice the skin because it is so thin.

The potatoes were delicious and the whole bowl was empty afterwards, which was special because I had to buy more then usual because you can only buy these by the pound.

It's a good taste!

Recipe roast potatoes with thyme, shallots and

garlic

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krieltjes uit de oven met knoflook, tijm en sjalotjes

Roast potatoes with thyme, shallots and garlic

This recipe for roast potatoes with thyme, garlic and shallot makes a really delicious side dish. Great with chicken or a beef dish.

0 from 0 votes

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: persons

Calories: 241kcal

Ingredients

2 pounds potatoes small
2 cloves garlic sliced very thin
3 shallots quartered
2 sprigs thyme only leaves
3 tablespoons olive oil
salt

Instructions

Preheat the oven to 200 degrees Celsius (or 390 degrees Fahrenheit). Put the oven dish already in so it becomes very hot.
Heat a pan with water on the stove.
Brush the skin of the potato and rinse them carefully.
Cook the potatoes for 10 minutes.
Drain them carefully
Put them in the hot oven dish. Therefor the skin will dry very quickly and they become more crisp. Combine it with the garlic, shallots, thyme and olive oil and mix well. Add enough salt to get the right taste.
Place the dish in the oven for 20 minutes.

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Nutrition

Course Bijgerecht