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Grill with potato garnish

Grill with potato garnish

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A hearty dinner for a delicious meal.

  • 600 gr small potatoes
  • 4 pieces of nape
  • 4 pieces of spicy sausages
  • 3 eggs
  • 200 gr parmesan
  • salt
  • pepper

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Grill with potato garnish:

Peel the potatoes and boil them with a little salt.

Season the meat and fry it with the sausages on the grill. We put the boiled and sliced ​​potatoes in a yena bowl.

Season them to taste and put them in the oven until golden brown. When they are ready, take out the potatoes, break the eggs on top and sprinkle the larger grated Parmesan cheese.

Serve with garlic sauce or pickles.

Beef tenderloin with bone, on a bed of aromatic potatoes

You will only make this dish, but only when you will be bored of cooking this type of meat on the grill or in the pan. The meat comes from the ribs and depending on how the animal was fed, the meat is more or less marbled, tender or juicy, making it ideal for grilling. I chose to make it in the oven, the fat that was not in excess, however, to drain over the potatoes, increasing their flavor. It does not require much cooking time, but the rule is to bring the meat to room temperature, half an hour before cooking. During this time we take care of the potatoes, as I explain in the preparation method.
Most people prefer this meat to medium-rare (pink in the middle), we eat it one step more cooked, but the juice can still be seen on the piece of meat. In order not to dry the apricot waiting for the potatoes, they will be boiled in half and peeled before putting them in the oven.
We use this dish for cooking the clarified butter & # 8220ghee & # 8221 that we buy together with the meat from the Arab butchers, they seem to us the most skilled butchers and they serve your meat as you ask for it. For spaghetti, finely chop it, we don't cook pasta with minced meat. But back to the recipe Beef tenderloin with bone, on a bed of aromatic potatoes

Cooking time 50 minutes

Rest time 10 minutes


For potatoes

  • 800-1000 g white potatoes
  • 2 large onions
  • 1 clove of garlic
  • sweet and hot paprika
  • thyme
  • basil
  • little rosemary (I don't really like it)
  • salt and freshly grated pepper
  • 1 tablespoon butter

PREPARATION Beef tenderloin with bone, on a bed of aromatic potatoes
1. The meat should be brought to room temperature for 1/2 hour. Serve with salt and freshly grated pepper.
2. Heat a large pot of water, wash the potatoes well if necessary with a clean abrasive sponge if they are not new and boil them in the shell only halfway. About 20 minutes counting from the first boil. Potatoes should be small to medium. If they are marijuana, it takes even longer. I choose them to be smaller from the moment I buy them, when I know I take them for cooking.
3. Preheat the oven to 220 if the antricot is higher.
4. After boiling, peel the potatoes while they are warm, taking care not to burn them, I keep them with a clean towel. I cut them into quarters (larger cubes) and put them in a large bowl. I seasoned them and mixed them with a spatula.
5. I sliced ​​the onion into rounds and peeled the garlic that you slice if the puppies are large.
5. I greased the pan with butter, I placed a row of potatoes, I sprinkled onions and garlic, then I added the remaining potatoes and onions and garlic.
6. I put the meat on top. Bake in the oven for about 30 minutes to my taste, until the potatoes are well done (no added water !!). Turn the meat on the other side as well. If you want it medium, take it out early and keep it under a lid to rest. Whenever you take the food out of the oven, you have to let it rest for about 10 minutes.
The meat is tasty and the potatoes so fragrant and good!
Liv (e) it!

Here's how to make an apricot in a pan or grill: Natural apricot or breadcrumbs with sauteed vegetables & # 8211 click for recipe

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Ingredient: 2 fresh trout, a lemon, a large tomato, 2-3 cubes of butter, a rosemary powder (or green rosemary if you have it), baking paper, 400 gr potatoes, 1/2 red pepper, a red onion, a carrot, salt and pepper

Method of preparation. Clean the trout well, remove their gills, cut on the belly and remove all the entrails, wash under running cold water. Separately peel the onion, pepper and julienne, then peel and wash the potatoes. Cut the potatoes into cubes and cook for about 10 minutes with a little salt.

Rosia washes and slices. The lemon is washed and sliced. Peel a squash, grate it and cut it into long strips. Sprinkle the trout with lemon slices, a slice of tomato, and a little butter, then season with salt and pepper. Put oil in a pan, after they have boiled potatoes, drain the water, mix with onion, chopped pepper, carrot, rosemary, a little salt, then put in the pan. Place the trout among the potatoes and bake in the oven at 180 degrees C for 20-25 minutes..

Potato garnish with mustard seeds and garlic

I don't think it exists gasket more agreeable than potato. As it is, full of carbohydrates, it is tasty, full and very versatile. I thought I'd prepare one potato garnish recipe more special and here is what came out:


  • 1 kilogram of potatoes with red peel, stronger
  • 3 cloves of garlic
  • 3 tablespoons mustard seeds
  • 50 milliliters of extra virgin olive oil
  • 1 bunch of green parsley
  • salt pepper

Boil a pot of water (about 4 liters) and when it boils add a tablespoon of salt.

Until the water boils, wash, peel the potatoes and cut into small pieces.

Put the potatoes in boiling water and let them boil.

Peel the garlic and finely chop, as well as the green parsley.

Meanwhile, heat the oil in a saucepan and add the mustard seeds, which brown for 2-3 minutes, stirring constantly. Be careful, the grains left whole crack like popcorn, but do not jump too far. As soon as the grains are browned, remove the pan from the heat.

Check with a fork the potatoes, they must be boiled, but still firm. When they have reached this degree of boiling, the potatoes drain. Put the hot potatoes in a heat-resistant dish and mix with the finely chopped garlic, the oil with the mustard seeds and the chopped parsley. It suits the taste of salt (if necessary) and pepper.

Place in the preheated oven at 190 degrees Celsius until golden (about 10 minutes) then serve with steaks, salads or any dish you want.

Potatoes are pleasantly flavored with garlic and mustard seeds, which have a pleasant consistency, slightly crunchy.

Recipe of the day: Grilled swordfish with new potato garnish

A grilled swordfish recipe with a garnish of new potatoes from: swordfish fillets, white wine, olive oil, rosemary, hot peppers, lemon, salt, pepper, potatoes, butter and parsley.

Swordfish meat is not very rich in vitamins and minerals, but it is very popular due to its delicate taste.


  • 4 swordfish fillets
  • 1 glass of white wine
  • 1 glass of olive oil
  • 1 sprig of rosemary
  • 1 dried hot pepper
  • 1 large lemon (juice only)
  • salt
  • pepper

for gasket:

Method of preparation:

Wash the fillets under running cold water and then wipe them very well with paper towels. Mix the wine, salt, oil, lemon juice, chopped rosemary and chopped hot pepper.

Pour the sauce obtained over the fillets and put them in the fridge for an hour. 15 minutes before we start to prepare the fish, we clean the potatoes, cut them into smaller pieces and put them to boil in a pot half full of water.

Heat the grill and when it is very hot, add the swordfish fillets drained well of the sauce in which they were. Fry them on both sides, 5-6 minutes on each side.

Drain the potatoes, mix them with butter and parsley to taste and season with salt. We serve the hot fish accompanied by the potato garnish.

Chop the parsley and garlic as small as possible, add oil, salt, let it penetrate for a few minutes and mix with the potatoes.

It can be consumed as such or with a barbecue.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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