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


Ingredients for 4

  • 1kg Rooster potatoes
  • 4 large green asparagus
  • 200g green beans
  • 4 tbsp tomato sauce
  • Handful frozen peas
  • 100g sour cream
  • 100g grated cheese mix (example: gratin mix)
  • 2 tbsp green pesto
  • 1 sprig of spring onion
  • Salt and pepper
  • Olive oil
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Preparation time: 35 MIN Cooking time: 35 MIN
  1. Pre-heat the oven to 200°C (Alternative: Turn on the air fryer, line the basket with baking paper).
  2. Cut the potatoes into wedges and place on a baking tray covered with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until almost golden brown (Alternative: Add to the air fryer basket. Set the setting on ‘vegetables’ or ‘potatoes’ at 180°C, bake for 10 minutes, shaking halfway through).
  3. Meanwhile, chop the green asparagus and green beans into small pieces.
  4. Remove the potatoes from the oven and top with the tomato sauce, asparagus, green beans, and frozen peas. Roast for a further 15 minutes (Alternative: Remove the basket from the air fryer, add the veggies on top of the potatoes and return to the air fryer for 10 minutes, shaking halfway through).
  5. Remove from the oven again, add the sour cream and top with the grated cheese. Roast for 5 more minutes (Alternative: Remove the basket from the air fryer and add the sour cream and grated cheese. Place the basket back in the air fryer and bake for another 5 minutes).
  6. Finely chop the spring onion.
  7. Serve with green pesto and spring onion.

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