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Mediterranean backed potatoes with BIOG Frësche Kéis

Photo and recipe @KACHEN

  1. Preheat the oven to 200 degrees convection. Prick the potatoes with a fork on all sides and rub with plenty of salt and olive oil. Place on a baking tray lined with baking paper and bake in the oven for at least 60 minutes.
  2. Meanwhile, finely chop the tomatoes and capers and mix in a bowl with BIOG Frësche Kéis, lemon juice, olive oil, oregano, salt and pepper.
  3. When the potatoes are cooked, remove from the oven and slice lengthwise. Spread the spread evenly inside the potatoes and garnish with fresh basil and some balsamic cream.