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🍽️ Crunchy Smashed Potatoes with Caramelized Romaine Lettuce and Gribiche Dip

350 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 1 kg
• salt pinch
• eggs 2 pcs.
• pickles 2 pcs.
• capers 4 tbsp
• shallots 1 pc.
• parsley, fresh 10 g
• mayonnaise 100 g
• pepper, black ground pinch
• olive oil 3 tbsp
• mini romaine 3 pcs.
• butter 1 tbsp
• sugar 1 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
2. 2. Thoroughly wash the potatoes under running water.
3. 3. Place the potatoes in a pot and cover them with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat and cook the potatoes for about 15 minutes.
6. 6. Bring about 1 liter of water to a boil in a second pot.
7. 7. Boil the eggs in it for around 10 minutes until hard-boiled.
8. 8. Shock the eggs immediately with cold water.
9. 9. Let the eggs cool down and then peel them.
10. 10. Place the gherkins and capers in a sieve to drain them.
11. 11. Dice the gherkins finely.
12. 12. Halve the shallot and peel it.
13. 13. Dice the shallot finely as well.
14. 14. Wash the parsley and shake it dry.
15. 15. Pick the parsley leaves off the stems.
16. 16. Chop the parsley leaves finely.
17. 17. Dice the boiled eggs finely.
18. 18. Place all prepared ingredients into a bowl.
19. 19. Mix the ingredients thoroughly with mayonnaise.
20. 20. Season the sauce generously with salt and pepper.
21. 21. Drain the cooked potatoes.
22. 22. Place the potatoes on a baking sheet.
23. 23. Press the potatoes down slightly so they crack open but stay together.
24. 24. Drizzle 2 tablespoons of olive oil over the potatoes.
25. 25. Season the potatoes well with salt and pepper.
26. 26. Bake the potatoes in the oven for about 10 minutes.
27. 27. Quarter the mini romaine lettuce lengthwise.
28. 28. Wash the lettuce quarters and shake them dry thoroughly.
29. 29. Heat 1 tablespoon of olive oil and butter in a pan over medium heat.
30. 30. Add sugar and salt to the pan.
31. 31. Wait until the sugar has melted.
32. 32. Place the romaine halves in the pan cut-side down.
33. 33. Sear the lettuce for approx. 1 minute.
34. 34. Reduce the heat.
35. 35. Place a lid on the pan.
36. 36. Cook the romaine for another 1 minute.
37. 37. Plate the fried romaine lettuce.
38. 38. Serve the smashed potatoes alongside.
39. 39. Serve the Gribiche sauce on the side.
40. 40. Enjoy your meal!

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 30 g