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


Ingredients for 4

400 g leftover roasted potatoes (e.g. Rooster potatoes)
  • 150 g leftover stuffing , crumbled into small chunks
  • 1 sprig of rosemary, leaves picked and roughly chopped
  • 2 tbsp fresh flat-leaf parsley, roughly chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 large carrot, grated
  • 1 large onion, finely chopped
  • 20 g dried cranberries (optional)
  • Salt and pepper (Seasoning)
EUPOTATOES28755 website 820x480 recipes 01 30
Preparation time: 10 MIN Cooking time: 25 MIN
  1. Preheat the oven to 180°C/Gas 4. Place the dried cranberries in some water and let them soak if using.
  2. Place the potatoes, carrot, and onion into an ovenproof dish and break the potato into small chunks with a spoon.
  3. Crumble the stuffing over the top. Add in the rosemary, parsley, garlic, olive oil and some seasoning, then mix well to combine everything. Bake for 25 minutes until golden. For the last 10 minutes, sprinkle with the dried cranberries and place back in the oven.
  4. Ready to serve.

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