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Side Dish: Potatoes with Cousous Crust and Basil

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Side Dish: Potatoes with Cous Cous Crust and Basil

The perfect side dish: potatoes with cous cous crust and basil recipe with a picture and simple step-by-step instructions.

  • 4 Cooked potato
  • 3 tbsp Couscous
  • 4 leaves Fresh basil
  • 0,5 tsp Ordinary table salt
  • Rapeseed oil
  1. Cook the potatoes, peel them and cut them in half.
  2. Spread the couscous in a flat plate, roll over the cooked potatoes in it, no matter (Styrian: don’t care) whether soft or waxy K.
  3. Finely chop the basil leaves and sprinkle over the potatoes.
  4. Brown the prepared potatoes in a pan with hot rapeseed oil.
  5. This side dish to any main course – I had fried chicken pieces sh. Photo – is simply tasty!
Dinner
European
side dish: potatoes with cous cous crust and basil

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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