John Myers
Champion Pan with Baked Potatoes
The perfect champion pan with baked potatoes recipe with a picture and simple step-by-step instructions.
- For the baked potatoes
- 6 Jacket potatoes
- 4 tablespoon Extra virgin olive oil
- Garlic salt
- Colored pepper coarsely ground
- Rosemary freshly finely chopped
- For the mushroom pan
- 500 g Fresh mushrooms
- 1 Onion
- 2 Garlic cloves
- Fat to fry
- 1 teaspoon Vegetable broth
- 5 tablespoon Milk
- Freshly chopped parsley frizzy
- Thoroughly scrub the potatoes and pre-cook them in salted water for 15 minutes. Now cut the potatoes into quarters. Season the oil with salt and pepper. Place the potato skins on a baking sheet lined with baking paper and drizzle with the oil. Finally sprinkle with rosemary and let brown in the oven for 30 minutes.
- During this time … clean the champagne with a brush and cut into slightly thicker slices, peel the garlic and cut into slices as well. Heat a little vegetable cream in the pan, add the onions, the garlic and the champis and stir everything frequently fry until the champis have turned a nice brown color. Now add the milk or, if you like, cream, add 1 teaspoon of vegetable stock and simmer for 5 minutes. During this time, chop the parsley and sprinkle over it.
- Now serve the baked potatoes with the champis.
- My husband wanted meat with it … but tastes good without it.
Facebook Comments