🍽️ Crispy Oven Potatoes with Creamy Cheese Dip and Sides

Name: Crispy Oven Potatoes with Creamy Cheese Dip and Sides
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g firm-boiling potatoes; 2 tbsp olive oil; sea salt; 400 g grey bread; 150 g pearl onions; 150 g gherkins; 250 g finger noodles; 3 carrots; 1 clove garlic; 300 ml dry white wine (e.g. Riesling); 300 g Emmental; 300 g Gruyère cheese; 1 tsp cornstarch; salt; pepper (from the mill); 1 drop lemon juice

1109 kcal · 30 min · 4 servings

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Ingredients

400 g firm-boiling potatoes
2 tbsp olive oil
sea salt
400 g grey bread
150 g pearl onions
150 g gherkins
250 g finger noodles
3 carrots
1 clove garlic
300 ml dry white wine (e.g. Riesling)
300 g Emmental
300 g Gruyère cheese
1 tsp cornstarch
salt
pepper (from the mill)
1 drop lemon juice

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the potatoes thoroughly and pat them dry with a kitchen towel.
3. Line a baking tray with baking paper and place the potatoes on it.
4. Drizzle the potatoes with olive oil and sprinkle with sea salt.
5. Bake the potatoes in the preheated oven for 40 minutes.
6. Meanwhile, cut the bread into 2-centimeter thick slices.
7. Cut the bread slices into bite-sized cubes.
8. Let the onions and cucumbers drain well in a sieve.
9. Distribute the drained onions and cucumbers onto small bowls.
10. Cut the potato dumplings diagonally into 1.5-centimeter wide pieces.
11. Distribute the potato dumplings onto small bowls as well.
12. Peel the carrots and cut them diagonally into bite-sized pieces.
13. Add the carrot pieces to the onions and cucumbers.
14. Peel the garlic cloves and halve them.
15. Rub the fondue pot with the garlic halves.
16. Pour the wine into the pot, but keep 3 tablespoons aside.
17. Bring the wine in the pot to a boil.
18. Grate the cheese coarsely.
19. Add the grated cheese to the boiling wine.
20. Melt the cheese over low heat, stirring constantly.
21. Bring the thick cheese mixture to a boil.
22. Stir the cornstarch into the 3 tablespoons of reserved wine.
23. Thicken the sauce with the wine-cornstarch mixture.
24. Season the cheese sauce with salt, pepper, and a splash of lemon juice.
25. Place the sauce on a chafing dish to keep it warm.
26. Skewer vegetables, oven potatoes, bread, or dumplings onto fondue forks.
27. Dip the food items through the hot cheese sauce.

Nutrition per serving

kcal: 1109
Protein: 55 g · Fett/Fat: 54 g · Carbs: 86 g