Baked Potatoes with Cream and Vegetables
Baked potatoes with cream and vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tbsp coarse sea salt
- 4 Tbsp sunflower oil
- 4 large purple potatoes (about 250 g each)
- 1 Garlic clove
- 350 g sour cream
- Salt
- 1 tsp lemon juice
- 4 Cherry Tomatoes
- 1 small red onion
- ground chili pepper (e.g., piment d'Espelette)
- parsley for garnish
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Coarsely crush coriander and cumin in a mortar, mix with salt and oil. Wash potatoes thoroughly and pat dry. Place on four large pieces of foil, pour the spice oil over them and brush all around. Wrap tightly in foil, place on a baking tray and bake for about 1 hour. Test doneness by poking with a knife or fork; if it slides out easily, they are cooked.
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3.
Peel garlic and press into a bowl. Add sour cream and season with salt and lemon juice. Wash, clean, and halve the tomatoes. Peel and dice the onion small.
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4.
Remove potatoes from oven, unwrap, carefully cut lengthwise (use heat-resistant gloves). Place on a plate, gently squeeze apart, then fill with some sour cream. Distribute tomatoes and onions over them, sprinkle chili, garnish with parsley, and serve. Offer remaining cream separately.
