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Crusty potato boats

March 2024

Potatoes fried in butter and a bit of coarse salt and pepper is a delicacy in itself. An excellent basis for a lovely dish. These tasty potato boats can be eaten at any time and on any occasion.

Entrée or side dish, serves 4. Preparation time: approx. 25 minutes (plus 45 minutes in the oven).

• 4 large, firm potatoes
• 250 grams of chestnut mushrooms
• 1 red onion
• 3 tablespoons of pine nuts
• butter
• salt, pepper
• 1 tablespoon of dried thyme
• 3 tablespoons of raisins
• 100 grams of soft goat’s cheese

Preheat oven to 220°C.
Scrub the potatoes under cold running water. Dry them. Pierce them all around with a fork and bake in the pre-heated oven for approx. 45 minutes until done.
Clean and slice the mushrooms. Peel the onions and slice into thin rings. Toast the pine nuts in a dry frying pan. Remove from pan.
Remove potatoes from the oven and turn on the grill to its highest mark. Halve the potatoes lengthways. Scoop out the flesh with a spoon or a small ice-cream scoop. Coat the inside with a little butter. Place under the grill for a few minutes until brown and crusty.
Heat some butter in the frying pan and sauté the onions for 1 minute. Add the mushrooms and the thyme and fry for another 2 to 3 minutes. Spoon the raisins through the filling and fill the boats. Divide the goat’s cheese over the mushroom filling and grill briefly until lightly coloured and nicely hot. Sprinkle with pine nuts and serve.

Tip: Delicious as a starter, side dish, for a buffet lunch or dinner, or as a snack. You can prepare the boats beforehand. Fill and grill at the last moment in a hot-air oven.


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