Boiled young potatoes with cheese and tomato sauce
4 servings
15 minutes
Boiled young potatoes with cheese-tomato sauce is a simple yet incredibly delicious dish of European cuisine. Its roots trace back to traditional recipes where fresh seasonal ingredients play a key role. Tender young potatoes boiled until soft are paired with a rich sauce made from butter, tomatoes, and aromatic spices. Creamy cream and melted mozzarella cheese give the dish a velvety texture and rich flavor, complemented by the freshness of herbs and spicy notes of oregano and cumin. This dish is perfect as a standalone side or light dinner, and its homey, cozy taste evokes traditional cooking filled with warmth and care. It should be served hot so that the sauce evenly coats the potatoes, creating a harmony of flavors in every bite.
1
Scrape the potato skin but do not peel. Place in a pot and cover with water. Add salt and bring to a boil. Cook until done for about 20 minutes. Drain and transfer to a bowl. Keep warm.
- Young red potatoes: 12 pieces
- Salt: to taste
2
Remove the seeds and skin from the tomatoes and chop them finely.
- Tomatoes: 2 pieces
3
Melt the butter in a pan over medium heat. Add finely chopped onion and green onion and sauté until soft. Then add tomatoes and cook, stirring, for 5 minutes. Add cream, cilantro, oregano, cumin, salt, and pepper. Then add cheese and cook for a while, stirring, until the cheese melts.
- Butter: 2 tablespoons
- Yellow onion: 1 head
- Green onion with bulb: 4 pieces
- Tomatoes: 2 pieces
- Cream 40%: 0.5 glass
- Chopped cilantro (coriander): 1 tablespoon
- Freshly chopped oregano leaves: 0.5 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Mozzarella cheese: 250 g
4
Cut the potatoes in half and place them on a plate. Drizzle with sauce on top and serve immediately.
- Young red potatoes: 12 pieces