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The humble Dutch spud – versatile and delicious!

The younger generation in particular consider Dutch potatoes boring and old fashioned. Yet the humble Dutch spud is anything but – indeed this versatile tuberous crop can be used in an almost infinite number of delicious dishes. And our typical Dutch recipes below, all of which feature tasty Dutch spuds in a starring role, are guaranteed to encourage renewed appreciation!

Hollandse aardappelsalade met appel en bleekselderij (Dutch potato salad with apple and celery)

Ingredients:

1 small onion
4-6 celery stalks
1 large apple
1 tbsp. of lemon juice
3 tbsp. of mayonnaise
4 tbsp. of buttermilk
2 tsp. of curry powder
1 tsp. of turmeric or curry powder
Salt and pepper

Preparation:

Peel the potatoes and boil in a pan of water until tender. Meanwhile, dice the onion, finely slice the celery and cut the apple into small chunks. Next drain the potatoes and leave them to cool before cutting into cubes. Now stir the celery, apple, onion, lemon juice, mayonnaise, buttermilk, curry powder and turmeric into the potatoes and season with salt and pepper. Finally place the potato salad into your fridge for at least two hours prior to serving.

Aardappelpuree uit de oven (oven mashed potato)

Ingredients:

1 kg of potatoes
100 ml of semi-skimmed milk
125 gr of crème fraîche
1 egg
Grated Dutch cheese
4 tbsp. of breadcrumbs
25 gr of butter
Salt

Preparation:

Preheat your oven to 220 C. Place the potatoes in a pan of water and a pinch of salt, boil for 15-20 minutes and drain once ready. Mash the potato finely. Now add in the milk, crème fraîche and egg, whilst continuing to mash. Season with salt and (freshly ground) pepper and spoon into a baking dish. Using a fork, make ridges in the mash and top with a generous sprinkling of Dutch cheese and breadcrumbs. Finally add a few knobs of butter and bake in the oven for 15-20 minutes or until a lovely, crisp, golden brown.

Tip: Short on time? Then try using ready-made mash instead.

Aardappelen in de schil met kaas en tomaat (baked potatoes with cheese and tomato)
Dutch baked potatoes
Ingredients:

4 large potatoes
2 tomatoes
2 cloves of garlic (crushed)
Grated Dutch cheese
Oregano
Salt and pepper

Preparation:

Preheat your oven to 190 C. Wash the potatoes and cook in boiling water for about 15-20 minutes or until tender. Meanwhile, dice the tomatoes and place in a bowl. Stir in the crushed garlic cloves, oregano and a little salt and pepper. Once ready, wrap each potato in aluminium foil and cut a deep groove lengthways in the tops. Using a teaspoon, scoop out some of the potato and fill with your tomato mixture, before topping with grated cheese. Finally, place the potatoes in a baking dish and bake for around 10 minutes or until the cheese has melted to a lovely golden, brown.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

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