Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 1 kg medium waxy potatoes (e.g. Rooster potatoes)
  • 1 parsnip
  • 1 red onion
  • 1 aubergine
  • 30 g butter, melted
  • 3 tbsp olive oil
  • 1 clove of garlic, grated
  • ½ tsp chilli flakes
  • 4 sprigs of thyme
  • 3 sprigs of rosemary
  • 3 to 4 bay leaves
  • A handful of rocket leaves
  • 3 tbsp basil
  • 3 tbsp pistachio nuts
  • Salt and pepper (seasoning)
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Preparation time: 15 MIN Cooking time: 60 MIN
  1. Preheat the oven to 220° C/Gas 7. Grease a large ovenproof dish.
  2. Clean the potatoes and cut them into slices 3–4 mm thick, using a mandolin if necessary. Cut the rest of the vegetables into equally thick slices.
  3. Mix the potato slices in a mixing bowl with the melted butter, olive oil, chilli flakes, garlic, and sprinkle with some salt and pepper.
  4. Arrange the potato slices, parsnip, red onion, and aubergine in an ovenproof dish with the sprigs of herbs and the bay leaves in between. Pour the rest of the butter/oil mixture over them.
  5. Cover the dish with aluminium foil and bake for another 45 minutes until they are cooked and golden brown.
  6. Remove from the oven and serve with rocket salad, fresh basil, and pistachio nuts.

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