Patatas Asadas

Preparation:

1. Wash the potatoes with peel, rinse and pat dry. Wrap each potato with a stalk of rosemary in aluminum foil and bake in preheated oven until soft at 200 °C: Check with a toothpick, if the potatoes are evenly baked.
   
   
2. Prepare onion confit: peel red onions and cut into thin columns. Melt margarine in a saucepan and fry onion wedges until translucent. Mix brown sugar with the onions, sauté briefly and continue stirring. Let caramelise and then deglaze with balsamic vinegar. Let simmer over medium heat.
   
   
3. Wash fresh herbs for the vegan alternative to sour cream herb dip, shake dry and chop very finely. Add grated lime zest, 2 tablespoons lime juice and chopped herbs to the vegan sour cream alternative and season with salt and freshly ground pepper.
   
   Filling 1: let soy slices soak in hot vegetable stock for 20 minutes, turn the slices from time to time. Drain soy slices, let cool and squeeze. Heat a little vegetable oil in a pan and fry slices until crispy. Season to taste with salt, black pepper and a little cayenne pepper. Dice yellow bell pepper into small cubes, cut spring onions into thin slices. Cut lettuce into very fine strips.
   
   Filling 2: Clean mushrooms, cut into small pieces and fry in a little olive oil, add salt and pepper to taste. Cut cherry tomatoes in slices or pieces. Dice yellow bell peppers and vegan alternative to mozzarella into small cubes. Cut lettuce into very fine strips.
   
   
4. Take fully baked potatoes from the oven and open the foil so that it encloses the potatoes, remove rosemary stems. Cut potatoes with a knife and open a little. Carefully loosen and mash the inner side with a fork.

Fill potatoes: give 2 tablespoons of alternative to sour cream herb dip in the potato and sprinkle with a handful of lettuce. Add remaining ingredients in layer and add a little dip on top.

Our tip: Patatas Asadas taste also excellent with our Vayonnaise - it blends beautifully with any filling!

A recipe from Sophie Mathisz