🥗 Fan potatoes with chili mayo and orange-carrot salad

Name: Fan potatoes with chili mayo and orange-carrot salad
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 1 kg; honey 2 tsp; oil 2 tbsp; salt pinch; pepper, black ground pinch; rose paprika 1 tsp; ginger, fresh 10 g; mayonnaise 4 tbsp; cream cheese, plain 4 tbsp; chili, ground pinch; vinegar 2 tbsp; olive oil 3 tbsp; carrots 5 pcs; oranges 2 pcs; basil, fresh 20 g; pumpernickel 4 slices; cashew nuts 4 tbsp

470 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 1 kg
honey 2 tsp
oil 2 tbsp
salt pinch
pepper, black ground pinch
rose paprika 1 tsp
ginger, fresh 10 g
mayonnaise 4 tbsp
cream cheese, plain 4 tbsp
chili, ground pinch
vinegar 2 tbsp
olive oil 3 tbsp
carrots 5 pcs
oranges 2 pcs
basil, fresh 20 g
pumpernickel 4 slices
cashew nuts 4 tbsp

Instructions

1. Preheat the oven to 200 degrees Celsius fan mode.
2. Wash the potatoes thoroughly.
3. Place the potatoes between two wooden spoons.
4. Slice the potatoes into approximately 0.4 centimeter thick slices.
5. Do not cut all the way through so the potato stays together at the bottom.
6. Mix 1 teaspoon honey, oil, salt, and 0.5 teaspoon rose paprika in a bowl.
7. Toss the potatoes in the marinade so they are well coated.
8. Place the potatoes with the fan side facing up on a baking sheet lined with baking paper.
9. Drizzle the potatoes with the remaining marinade.
10. Bake the potatoes in the oven for about 30 minutes.
11. Peel the ginger.
12. Chop the ginger very finely or grate it.
13. Mix mayonnaise, cream cheese, and the ginger in a bowl.
14. Season the mayo mixture with salt, chili, and 0.5 teaspoon rose paprika.
15. Mix 1 teaspoon honey with vinegar and olive oil in a small bowl.
16. Season the dressing with salt and pepper.
17. Wash the carrots and peel them.
18. Shave the carrots into thin slices using a vegetable peeler.
19. Peel the orange so that all the white pith is completely removed.
20. Separate the orange into fillets using V-shaped cuts.
21. Mix the carrot slices and orange fillets with the dressing.
22. Wash the basil and shake it dry.
23. Pluck the basil leaves from the stems.
24. Add the basil leaves to the salad.
25. Roughly chop the pumpernickel and cashew nuts.
26. Heat 1 tablespoon of oil in a pan over medium heat.
27. Toast the cashew and pumpernickel pieces for about 3 minutes.
28. Season the toasted pieces with salt.
29. Let the crunch mixture cool on a kitchen paper.
30. Take the fan potatoes out of the oven.
31. Plate the potatoes together with the chili mayo and the orange-carrot salad.
32. Sprinkle everything with the cashew-pumpernickel crunch.

Nutrition per serving

kcal: 470
Protein: 9 g · Fett/Fat: 30 g · Carbs: 41 g