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Potatoes with wild garlic and sheep's cheese crust

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 bunch of wild garlic
  • 3 m.-large tomato(s), preferably Roma tomatoes
  • 100 g sheep’s cheese (or feta)
  • some olive oil
  • Salt
  • Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on and let cool. Peel them if desired, halve them lengthwise, and place them in a baking dish greased with a little olive oil. Season with salt and pepper. Wash the wild garlic and cut the leaves into thin strips. Dice the tomatoes (preferably Roma tomatoes), break up the sheep’s cheese or feta cheese with a fork, and mix everything together in a bowl, seasoning with salt and pepper. Preheat the oven to 200°C. Place the potatoes on the middle rack of the preheated oven and bake for about 20 minutes, until the cheese is lightly browned. Tastes great with pan-fried meat or on its own with a quark dip.

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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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