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Baked Caraway Potatoes with Radishes and Egg Salad

Baked Caraway Potatoes with Radishes and Egg Salad
600
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the potatoes
1 kilogram Potatoes (Predominantly waxy)
2 tablespoons Olive oil
Salt
freshly ground pepper
2 tablespoons Caraway
200 grams Emmentaler cheese
Parsley (for garnishing)
For the salad
1 Lettuce
1 bunch Radish
2 hard boiled Eggs
1 box Cress
1 bunch Chives
3 tablespoons White vinegar
Salt
Pepper
1 pinch Sugar
5 tablespoons Vegetable oil
2 tablespoons Pumpkin seeds
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Preparation steps

1

For the potatoes: Scrub potatoes thoroughly and halve lengthwise. Arrange, cut side up, on a lined with parchment paper baking sheet. Brush with olive oil and season with salt, pepper and caraway seeds. Bake in preheated oven at 200°C (gas mark 3; convection oven 180°C) (approximately 400°F) for about 45 minutes.

2

For the salad: Rinse and spin dry lettuce, tear into bite-sized pieces.  Rinse, trim and chop radishes. Cut eggs into eighths. Chop cress.  Rinse, shake dry and cut into thin rings chives. Whisk vinegar with oil and season with salt, pepper and sugar. Combine all prepared salad ingredient and toss carefully with the dressing. Sprinkle with pumpkin seeds.

3

Transfer potatoes into serving ramekins and top with thinly sliced cheese. Bake under a hot broiler until cheese melts, watching carefully. Sprinkle with parsley and serve with salad.