Potatoes in salt crust
very easy
30 mins
30 mins
Ingredients
- 300–350 g coarse sea salt
- 1.5 kg young potatoes
- 1 big tomato
- 1 Shallot
- 250 g Cream curd
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2-3 TEASPOONS Capers (glass)
- 2 Garlic cloves
- 100 g soft butter
- 7-10 Tbsp Peel from 1⁄2 Organic lemon
- 1 red chilli pepper
- 200 g roasted peppers (jar; can be found in the supermarket near the olives)
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Put sea salt on a baking tray. Wash the potatoes thoroughly (you don't need to rub them dry this time!) and spread them on the baking tray.
- 2
Turn in sea salt and bake in a hot oven for 50-60 minutes.
- 3
For the tomato-caperon curd, wash and quarter the tomato, remove the flesh and finely dice the quarters. Peel and finely dice the shallot. Mix the quark and shallot. Season with salt, pepper and 1 pinch of sugar.
- 4
Drain the capers and stir into the quark together with the diced tomatoes. Sprinkle with some pepper. Put it in a cold place.
- 5
For the garlic butter, peel the garlic and chop finely. Butter, approx. 1⁄3 Mix garlic and lemon peel. Season with salt. For the paprika salsa, clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop them coarsely.
- 6
Drain the roasted peppers. Put them into a high mixing bowl with chilli and the rest of the garlic and puree them finely with a hand blender. Season to taste with salt and pepper. Pour dips and butter into bowls.
- 7
Remove the potatoes. Serve immediately with garlic butter and dips. So easy!.
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