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

Ingredients for 4

  • 400 g Rooster potatoes
  • 200 g cauliflower
  • Salt and pepper
  • Olive oil
  • 2 tbsp sour cream
  • Handful fresh parsley, finely chopped
  • Zest from 1/4 lemon
  • 4-5 sundried tomatoes, cut in quarters
  • 2 tbsp kalamata olives, pitted and sliced
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Preparation time: 50 MIN
  1. Preheat the oven to 200°C. Peel half of the potatoes and cut into cubes. Cut the cauliflower into small florets. Place the potatoes and half of the cauliflower florets in a pot with salted water and boil until soft.
  2. Cut the other half of the potatoes into wedges (no need to peel) and place on a baking tray with the remaining cauliflower florets. Sprinkle with olive oil, salt and pepper. Place in the oven for 25-30 minutes till crispy.
  3. Drain the boiled potatoes and cauliflower and mash with the sour cream till fluffy. Add the lemon zest, salt and pepper.
  4. Dress a serving plate or (stone or ceramic) cutting board with the potato mash and decorate with sundried tomatoes, olives and parsley.
  5. Serve with the crispy potato wedges and cauliflower florets to dip.


Use forks to dip if it's easier.

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