Baked Potatoes on Salt
Baked potatoes on salt is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 large potatoes
- 1 medium fresh chanterelle mushrooms
- 1 small eggplant
- 0.5 red bell pepper
- 1 sprig rosemary
- 250 g crème fraîche (room temperature)
- Sea salt
- freshly ground pepper
- extra virgin olive oil
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wrap the potatoes in aluminum foil and bake in the hot oven for 50 minutes.
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3.
Meanwhile, wash the eggplant, cut crosswise into slices and fry the slices in 3-4 tbsp of oil on both sides until golden brown. Drain on paper towels and season with salt and pepper. Set warm. Cut the bell pepper into strips and steam covered in 1 tbsp oil for 4-5 minutes. Season with salt and pepper and set warm.
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4.
Slice the chanterelle mushrooms finely and quickly sauté in 1 tbsp oil, season, then set warm.
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5.
Remove the finished potatoes from the foil and halve them onto a preheated plate. Mix the crème fraîche with salt, pepper and 1 tbsp oil, then spoon 1 tbsp onto each potato half. Distribute the vegetables individually on top, sprinkle with a little salt and garnish with rosemary before serving immediately.
