Cologne (dpa) – If you have some boiled potatoes left over from a meal, then try this tasty recipe for your leftovers. Mash them and brush them with melted butter. Season the butter well with salt, fresh garlic and paprika powder. Then sprinkle a little finely grated Parmesan cheese over the potatoes and pop them in the oven. Bake them until they are crispy and brown. If you serve these baked potatoes without other side dishes, try adding a sour cream dip, with some fresh or frozen herbs. It is ready in no time. Ingredients for 4 2 tbsp butter 2 tbsp olive oil 1 clove of garlic 1 tsp paprika powder Salt Pepper 800 g potatoes (cooked) 35 g Parmesan 300 g sour cream 1 tbsp chives (frozen) 1 tbsp parsley (frozen) 1/2 tbsp dill (frozen) 1 tsp Dijon mustard 1 tsp lemon juice 10 g parsley (optional) Method Melt the butter and mix with the olive oil. Peel the garlic and press it into the fat using a garlic press. Season with paprika powder, plenty of salt and pepper. Preheat the oven to 180 degrees Celsius (fan). Lightly brush the baking tray with the seasoned fat. Place the potatoes (cut in half depending on their size) on the baking tray, press them down lightly with a cup (or similar) and brush them with the seasoned fat. Finely grate the Parmesan and sprinkle about three quarters of it over the potatoes. Bake for about 35 minutes until the potatoes and cheese are crispy and brown. Use the time in between to make your dip. Mix the sour cream with the frozen herbs and season with mustard, lemon juice, salt and pepper. Wash the parsley, shake it dry and sprinkle the leaves over the potatoes before serving. These are more for visual appeal than taste. Serve your crispy potatoes with the dip. The following information is not intended for publication dpa/tmn ueh xlt cwg tsn xxde arw
(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)
