The ultimate roasted potatoes, our favorite side dish.
Trust us, this recipe will become your go-to side dish, weather you will be serving it with grilled meat, a roasted chicken, some type of grilled fish or simply on their own with a salad.
500 grams agria potatoes
1 tbsp shake shake spice mix
2 tbsp sunflower seeds oil
Preheat your oven to 220°C.
Cut the potatoes in half or quarters (according to their size) and place in a bowl with the sunflower oil and shake shake spice mix. Toss until the potatoes are well coated.
Transfer the potatoes to a sheet pan and spread out into 1 layer.
Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Bruand "moitié-moitié" fondue mix with Gruyère, 4 different Vacherins and a hint of Appenzeler. The Bruand family created this well-balanced and creamy fondue mix in 1982. This mix does not contain any corn-starch; you may have to add some to the mix. 400gr is ideal for 2 to 3 people. The standard pack does not include the wine and air-dried beef (from Geneva) but you can easily add them to your order.
Peel and slice the onion, fry in a pan with olive oil.
Add the chicken slices and brown them.
In a bowl, mix 1.5 dl of white wine with 3 spoons of mustard, salt and pepper. Pour the liquid over the chicken, add cream until the desired consistency is reached (about 1.5dl).
Simmer on low heat for 15 to 20 minutes.
It's ready!
The MagicTip: serve with rice or fresh tagliatelle, a real treat.