← All recipes

🥗 Fan-Cut Baked Potatoes with Grape-Mozzarella Salad and Herb Dip

473 kcal · 30 min · 4 servings

Fan-Cut Baked Potatoes with Grape-Mozzarella Salad and Herb Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees Celsius with fan setting.
  2. 2. Melt 2 tablespoons of butter in a pan over low heat.
  3. 3. Wash the potatoes thoroughly.
  4. 4. Place one potato on a tablespoon.
  5. 5. Slice the potato fan-style at intervals of about half a centimeter.
  6. 6. Make sure not to cut all the way through the bottom skin layer.
  7. 7. Repeat this process with all the potatoes.
  8. 8. Add the prepared potatoes to the melted butter.
  9. 9. Toss the potatoes so they are coated with butter all around.
  10. 10. Place the potatoes cut-side up in a baking dish.
  11. 11. Lightly salt the potatoes.
  12. 12. Bake the potatoes in the oven for 30 to 35 minutes.
  13. 13. Set aside the remaining butter and keep it ready.
  14. 14. Wash the fresh herbs under running water.
  15. 15. Dry the herbs thoroughly, for example with a kitchen towel or in a salad spinner.
  16. 16. Put the herbs and the sour cream into a tall container.
  17. 17. Blend the mixture with an immersion blender until smooth.
  18. 18. Season the sauce with 1 tablespoon of vinegar.
  19. 19. Finally, season the sauce to taste with salt and pepper.
  20. 20. Place the green herb sauce in the refrigerator to cool down.
  21. 21. Crumble the pumpernickel into small pieces by hand.
  22. 22. Add the pumpernickel crumbs to the pan with the remaining butter.
  23. 23. Add a pinch of salt and a pinch of sugar.
  24. 24. Heat the pan over low to medium heat.
  25. 25. Stir the crumbs constantly so they do not burn.
  26. 26. Toast the pumpernickel crumbs until golden brown for 2 to 3 minutes.
  27. 27. Place the toasted crumbs on kitchen paper to absorb excess fat.
  28. 28. Wash the grapes and pat them dry with a cloth.
  29. 29. Quarter the grapes and place them in a bowl.
  30. 30. Peel the shallots.
  31. 31. Finely dice the shallots.
  32. 32. Tear the mozzarella into coarse pieces using your fingers.
  33. 33. Mix the mozzarella and the shallots with the grapes.
  34. 34. Season the salad with salt, pepper, and 1 tablespoon of vinegar.
  35. 35. Remove the finished potatoes from the oven.
  36. 36. Plate the potatoes.
  37. 37. Serve the potatoes together with the green sauce and the grape salad.
  38. 38. Sprinkle the pumpernickel crumbs over the dish as a garnish.
  39. 39. Enjoy your meal!

Nutrition per serving