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ROQUEFORT POTATO LOLLIPOPS

ROQUEFORT POTATO LOLLIPOPS

A fun snack or serve as tapas or a side dish!

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Tapas prickers (or saté prickers)

INGREDIENTS

  • 10 small firm texture potatoes
  • 50 grams shelled walnuts
  • 80 grams Roquefort cheese (or some other blue cheese)
  • 30 grams of butter
  • 2 tablespoons olive oil
  • salt and pepper

METHOD OF PREPARATION

  • Scrub or rub the potatoes clean with water.
  • Add salt to a pan of water and boil the unpeeled potatoes for about 10 minutes. Allow the potatoes to cool in cold water.
  • Pan-fry the potatoes in a frying pan in the butter, 2 tablespoons of olive oil, a pinch of salt and a pinch of pepper for about 4 to 5 minutes until light brown.
  • Finely chop the nuts and mix them with the Roquefort cheese in a bowl.
  • Cut off both outer ends of the potatoes so that they can stand upright.
  • Cut the potatoes in half as shown in the photo. Then cut both halves in half once again.
  • Spoon a layer of the cheese-nut mixture between the two pieces of each halved potato.
  • Fasten the two pieces of potato together with a pricker.
  • Place the ‘lollipop’ on a baking sheet lined with non-grease baking paper and place in a preheated oven (190 degrees) for 4 to 5 minutes. Delicious as tapas or as a side dish!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Side dish, Snack

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

Mediterranean, Western

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Tapas prickers (or saté prickers)

INGREDIENTS

  • 10 small firm texture potatoes
  • 50 grams shelled walnuts
  • 80 grams Roquefort cheese (or some other blue cheese)
  • 30 grams of butter
  • 2 tablespoons olive oil
  • salt and pepper

METHOD OF PREPARATION

  • Scrub or rub the potatoes clean with water.
  • Add salt to a pan of water and boil the unpeeled potatoes for about 10 minutes. Allow the potatoes to cool in cold water.
  • Pan-fry the potatoes in a frying pan in the butter, 2 tablespoons of olive oil, a pinch of salt and a pinch of pepper for about 4 to 5 minutes until light brown.
  • Finely chop the nuts and mix them with the Roquefort cheese in a bowl.
  • Cut off both outer ends of the potatoes so that they can stand upright.
  • Cut the potatoes in half as shown in the photo. Then cut both halves in half once again.
  • Spoon a layer of the cheese-nut mixture between the two pieces of each halved potato.
  • Fasten the two pieces of potato together with a pricker.
  • Place the ‘lollipop’ on a baking sheet lined with non-grease baking paper and place in a preheated oven (190 degrees) for 4 to 5 minutes. Delicious as tapas or as a side dish!

Additional information

Type of potato

Firm cooking

Basic preparation

Boiling

Course

Side dish, Snack

Preparation time

20 to 30 minutes

Difficulty level

★☆☆ (1 star)

Cuisine

Mediterranean, Western

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