Pan fried sausage and crispy potatoes with Ajvar sauce
DESCRIPTION
Ajvar can really be something that you have half a jar left of at the back of the fridge. If so, this is a recipe for you!
The method I’m using to make the crispy potatoes are originally from serious Eats, check it out!
This recipe is great for midweek dinners since it requires quite little effort, but still provides a lot of flavor and textures (as long as you choose a high quality sausage and a tasty Ajvar, otherwise it’s quite boring).
INGREDIENTS (4 Portions)
Crispy roast potatoes
1 kg potatoes
2 liter water
1 tbsp of salt
0.5 tsp baking powder
A generous amount of olive oil
Ajvar sauce
1 dl ajvar
2 dl creme fraiche
2 garlic gloves
2 shallots
1 lemon
Olive oil and butter for frying
Salt, freshly ground black pepper
Other
4 good sausages
Salad
Tomatoes
Olive oil, splash, of vinegar
Salt, freshly ground black pepper
INSTRUCTIONS
Potatoes: combine water with salt and baking powder in a pot. Peel the potato, cut it in chunks and add it. Bring to a boil, then simmer 10 min.
Drain the potatoes, then rough up the edges by shaking the pot fairly aggressive a couple of times. Pour over a generous amount of olive oil, ensure they're evenly coated.
Put the potatoes on a baking tray. Roast in a 200 degree oven for 60 min, flip at least one time, preferably two. They're done once they become really golden and crisp.
Sauce: finely chop the garlic and shallots. Fry it in butter and olive oil until a bit caramelized, it shouldn't get any color.
Add the Ajvar and creme fraiche, bring to a boil.
Season the sauce with salt and pepper, lemon juice and zest. Taste and adjust with more salt and/or lemon juice.
Mix the sauce (optional).
Sausage: fry in oil or butter until done.
Salad: cut in desired shapes, drizzle with olive oil and vinegar, season with salt and pepper.
Plate the sausage, potatoes and salad. Top the potatoes with lots of Ajvar sauce!
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