Description
Knusprige Backkartoffeln mit goldbrauner Kruste umhüllen ein zartes, cremiges Inneres. Die würzige französische Soße aus Dijon, Apfelessig und Knoblauch verleiht dem Gericht eine pikante Frische und samtige Textur.
Ingredients
Scale
- 750 g Kartoffeln
- 2 EL Olivenöl
- Salz
- Pfeffer
- 1 Knoblauchzehe
- 70 ml Öl
- 2 EL Dijonsenf
- 2 EL Apfelessig
- 1 EL Zucker
- 2 EL frische Petersilie
Instructions
- Begin by thoroughly washing the potatoes under cold running water to remove any dirt or debris. If you have small potatoes, simply cut them in half; if using larger potatoes, cut them into smaller, bite-sized pieces to ensure even cooking. Place the cut potatoes into a large mixing bowl.
- Add 2 tablespoons of olive oil to the bowl with the potatoes. Sprinkle salt and freshly ground black pepper over the potatoes according to your taste preference. Using a large spoon or your hands, toss the potatoes gently but thoroughly to ensure that each piece is evenly coated with oil, salt, and pepper. This will help the potatoes roast nicely and develop a crispy exterior.
- Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Spread the seasoned potatoes evenly across the baking sheet in a single layer, ensuring they are not overcrowded. This spacing allows the potatoes to roast evenly and become crispy on all sides.
- Preheat your oven to 220 degrees Celsius (approximately 430 degrees Fahrenheit). Once preheated, place the baking sheet with the potatoes into the oven on the middle rack. Roast the potatoes for about 20 to 30 minutes. Halfway through the cooking time, use a spatula to turn the potatoes gently to promote even browning. The potatoes are done when they are golden brown, crispy on the outside, and tender inside when pierced with a fork.
- While the potatoes are roasting, prepare the French sauce. Peel and finely crush or press one garlic clove to release its flavor. In a small mixing bowl, combine 70 ml of oil, the pressed garlic, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar. Whisk all these ingredients together vigorously until the sauce is smooth and emulsified, meaning the oil and vinegar are well blended without separation.
- Once the potatoes are fully cooked, transfer the hot roasted potato pieces into a clean mixing bowl. Immediately pour the prepared French sauce over the warm potatoes. Using a spoon or spatula, gently toss the potatoes and sauce together so that every piece is well coated with the flavorful dressing. This step infuses the potatoes with a tangy, savory taste.
- To serve, plate the dressed potatoes as a delightful side dish accompanying your main course or enjoy them as a tasty snack. For an extra touch of freshness and color, sprinkle 2 tablespoons of finely chopped fresh parsley over the potatoes just before serving. This adds a bright herbal note and enhances the presentation.
- Optionally, serve with a dollop of sour cream on the side to complement the tangy French sauce, making the dish even more indulgent and flavorful.
Notes
For best results, use small, waxy potatoes as they roast evenly and develop a nice crispy texture. Be sure not to overcrowd the baking sheet to allow proper air circulation for optimal roasting. The French sauce can be prepared in advance and stored in the refrigerator for up to two days. Adjust the amount of garlic and mustard in the sauce according to your personal preference for stronger or milder flavors.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
