Baked potatoes with herb salad

Name: Baked potatoes with herb salad - Amalia L.
Ingredients: Ingredients (for 4 people): 1kg small potatoes; 1 tablespoon coriander seeds; pepper; 4 tablespoons fine oil. For the salad: a few leaves of green salad (possibly arugula); 1/2 bunch of basil; 1/2 bunch of fresh parsley; a few leaves of sorrel; 2 sprigs of mint; 2 cloves of garlic; red onion; 6 tablespoons flavored vinegar; 3 tablespoons oil; sugar; 80g fresh telemea cheese.

Diverse - Baked potatoes with herb salad by Amalia L. - Recipia

Baked potatoes with herb salad are an excellent choice for a more sophisticated breakfast, as well as a delicious side dish for various meat dishes. This recipe is simple but full of flavors and textures that will delight the taste buds. To prepare this delicacy, you need the following ingredients: 500 grams of potatoes (ideally, you should use new potatoes, but regular ones are good too), 3-4 tablespoons of olive oil, salt and pepper to taste, as well as a mix of fresh herbs. You can opt for dill, parsley, basil, and oregano, all of which add a touch of freshness and flavor to the dish. Start by preheating the oven to 200 degrees Celsius. Wash the potatoes well under a stream of cold water to remove any impurities, then I recommend leaving them unpeeled to preserve the nutrients and flavor. Cut them into quarters or halves, according to your preference, and place them in a large bowl. Add the olive oil, salt, pepper, and mix well, so that each piece of potato is evenly coated. Transfer the potatoes to a baking tray lined with parchment paper, making sure they do not overlap. Bake for 30-40 minutes, or until they turn golden and crispy, turning them halfway through the cooking time for even browning. Meanwhile, prepare the herb salad. Wash the fresh herbs well and chop them finely. In a small bowl, combine the chopped herbs with 2-3 tablespoons of olive oil, a little lemon juice, salt, and pepper. Mix well to obtain a flavorful emulsion that will perfectly complement the taste of the baked potatoes. Once the potatoes are ready, take them out of the oven and let them cool slightly. Then, place them on a platter and pour the herb salad on top. This savory combination can be served immediately, alongside fried eggs or crispy bacon for a lavish breakfast, or as a side dish to a juicy steak. Enjoy this simple yet sophisticated recipe that combines the natural flavors of potatoes with the freshness of herbs!

Preparation

The potatoes are washed, drained well, coated with oil, and then rolled in a mixture of salt, pepper, and crushed coriander seeds. They are placed in a baking tray, put in the oven, and baked for 45-50 minutes. The salad is cleaned and washed, all the greens are washed and shaken well to remove water. The leaves are selected (the largest ones are torn into pieces), the onion and garlic are peeled and finely chopped. A marinade is prepared from two tablespoons of vinegar, oil, salt, and pepper, poured over the greens, mixed well, and crumbled cheese is sprinkled on top. The roasted potatoes are drizzled with the remaining vinegar and served with the salad. It will be served with the preferred sauce or alongside a meat dish.

Ingredients

Ingredients (for 4 people): 1kg small potatoes
1 tablespoon coriander seeds
pepper
4 tablespoons fine oil. For the salad: a few leaves of green salad (possibly arugula)
1/2 bunch of basil
1/2 bunch of fresh parsley
a few leaves of sorrel
2 sprigs of mint
2 cloves of garlic
red onion
6 tablespoons flavored vinegar
3 tablespoons oil
sugar
80g fresh telemea cheese.

Baked potatoes with herb salad

Preparation

Ingredients

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