Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • salt and pepper
  • ½ tbsp paprika
  • 2 tbsp olive oil
  • 140 g sweet corn, drained
  • 200 g black beans, drained and rinsed
  • 3 spring onions
  • 20 g jalapeno
  • 100 g grated Cheddar cheese
  • bunch coriander
  • 1 lime

To serve:

  • 2 tsp guacamole
  • 2 tsp sour cream
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Cooking time: 30 MIN
  1. Preheat the oven at 200°C (Gas 6). Wash the potatoes and cut in thin slices. Arrange in an oven tray lined with parchment paper and season with salt, pepper and paprika. Sprinkle with olive oil. Mix the potato slices with your hands to ensure all the potato slices are coated. Make sure the potato slices don’t overlap. Place in the oven for 15-20 minutes.
  2. Take the potatoes out of the oven and transfer them to a smaller ovenproof dish (serving dish). Arrange them in a pile. Add the sweet corn, black beans, chopped spring onions, jalapenos, and Cheddar cheese. Return to the oven for 10 minutes until the cheese has melted.
  3. Take out of the oven and serve immediately with guacamole and sour cream. Sprinkle chopped coriander on top and add a quarter of lime. Enjoy.

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