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Ingredients
Baked Potatoes with Cream and Vegetables
- Ingredients
- 1 tsp Coriander
- 1 tsp Caraway
- 1 Tbsp coarse Sea salt
- 4 Tbsps sunflower oil
- 4 large, purple potatoes (250 grams each)
- 1 garlic clove
- 350 grams Sour cream
- salt
- 1 tsp lemon juice
- 4 Cherry tomatoes
- 1 small, red onion
- ground chili peppers (such as, Espelette)
- parsley (for garnish)
Preheat the oven to 180°C (approximately 350ºF).
Crush the coriander with the caraway seeds coarsely in a mortar. Mix with the salt and the oil.
Rinse the potatoes thoroughly and pat dry. Place on 4 sufficiently large pieces of foil, drizzle the spice oil over them and wrap them up. Place on a baking sheet and bake for about 1 hour. Check with a knife or a fork. If it pierces the potato easily, it is cooked.
Peel and crush the garlic into a bowl. Add the sour cream and season with salt and lemon juice.
Rinse, trim and halve the tomatoes. Peel and finely dice the onion.
Remove the potatoes from the oven and unwrap the foil. Carefully cut them open (best to use barbecue gloves) and place on a plate.
Fill the potatoes with the sour cream mixture. Distribute the tomato and onion on them and season with chili powder.
Serve garnished with parsley and with the rest of the cream in a separate dish.