Ingredients for 4 persons
For the potatos and topping:
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1 kg Potatos
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Salt
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200 g King oyster mushrooms
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1 Clove Garlic
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2 TBSP Maple syrup
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4 TBSP Soy sauce
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1 TSP Paprika powder
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100 g red onions
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50 ml Kühne Condimento Balsamico Bianco
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100 g Kühne Burger Gherkins
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2 Sprigs Dill
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4 TBSP Oil to fry
For the cheese sauce:
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1 TSP Butter
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1 TSP Flour
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300 ml Milk
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Chilli flakes
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100 g Grated cheddar
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Salz
Preparation
Wash potatoes and boil them in their skins in plenty of salted water for about 20 minutes.
Preheat the oven to 180 °C (top and bottom heat). Cut mushrooms into bite-sized pieces. Peel and finely chop garlic. Mix mushrooms and garlic with maple syrup, soy sauce, and paprika. Roast in the oven for 15–20 minutes.
Peel onions and slice into thin rings. Bring balsamic vinegar to a boil, then let it infuse with the onions. Drain gherkins. Wash dill, shake dry, and roughly pick the leaves from the stems.
Melt butter in a pot and cook flour briefly until colourless. Gradually add milk and simmer gently for about 10 minutes. Season with Worcestershire sauce and chili flakes, then stir in grated cheese. Season with salt and keep warm.
Peel the potatoes and allow them to cool slightly. Fry in a pan with oil over medium heat until golden and crispy.
Serve the crispy potatoes with the cheese sauce and roasted mushrooms, topped with onions, gherkins, and dill.
Recipe advice
Feel free to customise the toppings for the fried potatoes to your liking.
Nutritions
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Calories
547 kcal -
Carbohydrates
64 g -
Fat
23 g -
Protein
18 g -
Kilojoule
2291 kJ