Balcony Gremolata with Roasted Young Potatoes and Cottage Cheese - photo 1
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Balcony Gremolata with Roasted Young Potatoes and Cottage Cheese

Pikantne Vegetarian Dishes Main Dishes Appetizers 60 min Easy 35 wyświetleń ~15.98 PLN - (0)
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Description

This dish is the essence of summer captured on a plate – a celebration of freshness and the aroma of herbs that you can grow on your own balcony. It is a modern Polish interpretation of the Italian gremolata sauce, where classic parsley is enriched with refreshing mint and homey dill. The base of the dish is young potatoes, roasted to perfection – with a golden, crispy skin and fluffy, tender interior. They rest on creamy, slightly tangy cottage cheese, which provides the perfect backdrop for the intense flavors. The whole is topped with an explosion of flavor in the form of herbal gremolata – intensely green, fragrant with garlic and lemon zest. The dish is incredibly simple to prepare, yet looks and tastes like it came from the best restaurant. Perfect for a light lunch, a hearty dinner, or as an impressive appetizer for a gathering with friends. The contrast of hot potatoes, cool cottage cheese, and fresh herbs creates an unforgettable culinary experience.

Ingredients (13)

Servings:
2
  • Młode ziemniaki 600 g
  • Semi-fat cottage cheese 250 g
  • Extra virgin olive oil 0.4 łyżek
  • 18% cream 45 ml
  • Fresh mint 0.5 pęczek
  • Fresh dill 0.5 pęczek
  • Garlic 2 ząbki
  • Lemon 1.5 szt.
  • 🌿 Przyprawy
  • Parsley 1.7 pęczki
  • Coarse sea salt 10 g
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Radishes 80 g
💰 Szacowany koszt dania: ~15.98 PLN (7.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baked Potatoes

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). In the meantime, wash the young potatoes very thoroughly under running water, scrubbing them with a vegetable brush to remove any dirt. Do not peel them – the skin will be delicious and crispy after baking. Cut larger potatoes in half or quarters, and leave smaller ones whole. It is important that all pieces are of similar size, so they bake evenly.

Ingredients: Młode ziemniaki
Use a large baking sheet lined with parchment paper. This will ensure easy cleaning and prevent the potatoes from sticking. Evenly sized pieces are key to avoid having some potatoes burnt while others are still raw.
2

Place the dried potatoes in a large bowl. Add 2 tablespoons of olive oil, one heaping teaspoon of salt, and half a teaspoon of freshly ground pepper. Now for the most important part: mix everything thoroughly with your hands, massaging the potatoes so that each piece is evenly coated with a thin layer of oil and seasoning. Then spread the potatoes on the prepared baking sheet in a single layer. Make sure they are not overlapping – they need space to become crispy, not steamed.

Ingredients: Młode ziemniaki, Extra virgin olive oil, Coarse sea salt, Pieprz czarny świeżo mielony
Mixing by hand is much more effective than with a spoon. You'll feel if each potato is well coated. Do not pour the oil directly onto the baking tray, always mix the ingredients in a bowl – this ensures an even flavor.
3

Place the tray with potatoes in the preheated oven. Bake for about 30-40 minutes. Halfway through baking (after about 15-20 minutes), take the tray out and stir the potatoes with a spatula to ensure they brown evenly on all sides. The potatoes are ready when their skin is golden-brown and crispy, and a fork goes into the flesh with no resistance.

Every oven is different, so start checking the potatoes after 30 minutes. If you want them to be even crispier, turn on the grill function for the last 2-3 minutes, but watch them closely so they don't burn.

Herb gremolata

4

While the potatoes are baking, prepare the gremolata. Rinse all the herbs (parsley, mint, dill) thoroughly under cold water and dry them. This is a very important step – you can use a salad spinner or gently dry them with a paper towel. Wet herbs will make the gremolata watery and bland. Tear the leaves from the thicker stems (for parsley and mint).

Ingredients: Parsley, Fresh mint, Fresh dill
It is absolutely crucial to thoroughly dry the herbs. Any leftover water will dilute the flavor of the oil and cause the herbs to darken more quickly. You can also spread the herbs on a clean cloth for a few minutes to let them dry.
5

Prepare a large, stable cutting board and a very sharp knife. Chop all the herbs together. Do not do this in a food processor! We want a coarsely chopped texture, not a smooth paste. Peel the garlic and also chop it very finely or grate it on a fine grater. Wash the lemon thoroughly and blanch it with boiling water, then grate only the yellow part of the peel (zest) on a fine grater. Be careful not to grate the white, bitter part (albedo).

Ingredients: Parsley, Fresh mint, Fresh dill, Garlic, Lemon
Use the 'rocking' chopping technique – keep the tip of the knife on the board and move the rest of the blade up and down, sliding the knife over the herbs. This gives the best control and prevents crushing the leaves. A 'zester' grater is perfect for grating zest.
6

In a small bowl, combine the chopped herbs, garlic, and grated lemon zest. Add 3 tablespoons of olive oil, half a teaspoon of salt, and a pinch of pepper. Gently mix everything with a fork, just to combine the ingredients. Do not mix too vigorously. The gremolata should be crumbly, moist from the oil, but not swimming in it. Set aside to let the flavors meld.

Ingredients: Extra virgin olive oil, Coarse sea salt, Pieprz czarny świeżo mielony
It's best to prepare gremolata just before serving, as it has the most beautiful color and freshest aroma. If you need to make it in advance, store it in the refrigerator under a thin layer of oil, which will protect it from oxidation.

Cottage Cheese

7

In a separate bowl, place the cottage cheese. Crumble it with a fork into smaller pieces. Add 3 tablespoons of thick sour cream, a pinch of salt, and pepper. Mix everything with a fork until the ingredients are combined and the cottage cheese achieves a creamy, yet still noticeable chunky texture. Do not use a blender; we want to preserve the texture of the cheese.

Ingredients: Semi-fat cottage cheese, 18% cream, Coarse sea salt, Pieprz czarny świeżo mielony
If the cottage cheese is very dry, you can add a little more cream. You can also add chopped chives to the cottage cheese for extra flavor. Taste and season to your liking.

Serving

8

On two deep plates or in bowls, place portions of creamy cheese, creating a kind of 'pillow' at the bottom. On top of the cheese, arrange hot, crispy potatoes straight from the oven. Generously sprinkle with the herb gremolata prepared earlier – don’t hold back! Optionally, for added color and crunch, decorate the dish with a few thin slices of radish and sprinkle with a pinch of chili flakes. Serve immediately.

Ingredients: Chili flakes, Radishes
The key to the success of this dish is the contrast of temperatures – hot potatoes and cool cottage cheese. Therefore, assemble the dish just before serving it at the table. It tastes best eaten with a spoon, so you can scoop up all the layers at once.

Fun Fact

💡

Gremolata is a classic Italian sauce originating from Milan, traditionally served with the dish 'ossobuco'. Its original ingredients are just three: parsley, garlic, and lemon zest. Our recipe is a 'balcony' variation that shows how you can creatively modify a classic using what you have on hand.

Best for

Letni obiad na tarasie Lekka kolacja Wegetariański grill Przystawka na spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish immediately while the potatoes are hot and crispy. It pairs wonderfully with a glass of chilled, refreshing white wine, such as Sauvignon Blanc. You can enhance the dish with other roasted vegetables, such as cherry tomatoes, asparagus, or bell peppers, roasted together with the potatoes.

🥡 Storage

It's best to eat it right away. However, if something is left over, store the components separately in the fridge. The cottage cheese can be kept in an airtight container for up to 2 days. Pour a thin layer of oil over the gremolata and store it in a jar for up to 24 hours (it will lose some color, but the flavor will remain). The potatoes can be reheated the next day in the oven at 200°C for 10-15 minutes to regain their crispiness.

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