Junior chef
Utensils
Apron
baking paper
Baking tray
Brush
Glass
Measuring cup
Pan
Sieve
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mayonnaise
Pluck the leaves from the parsley and dill, place them in a measuring cup, add the mustard, milk and vinegar, puree. Add the oil drop by drop to begin with, then more gradually, whisking constantly to form a thick mayonnaise, season.
Potatoes
Cook the potatoes uncovered in boiling salted water for approx. 20 mins. until soft, drain and allow to cool slightly. Place the potatoes on a baking tray lined with baking paper, leave to stand for approx. 5 mins., allowing the moisture to evaporate.
Marinade
Flatten the potatoes slightly using the base of a glass. Put the oil, salt, paprika and pepper in a small dish, mix, brush the potatoes with the mixture.
To bake
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow the potatoes to cool slightly. Plate up the potatoes with the mayonnaise.
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