New potatoes with baked camembert

Sometimes it's the simple and obvious things you simply do not come to. Taste combinations that are totally logical and you still do not think about. Like potatoes with baked camembert. I recently stumbled upon this in an older issue of the magazine Food & Drink and was immediately enthusiastic: tender-melting Camembert, fresh and hot from the oven. First safely in the bark, then softly flowing over flavorful, new potatoes from the region. This is easier and uncomplicated enjoyment, perfect for after work.

There are Camembert and Camembert and here I would definitely recommend a French, round Camembert, which is already mature. A pale, young, as Camembert designated cheese block has far too little taste for the combination with the more neutral potatoes. You should therefore - if you like it - use such a mature, genuine Camembert, who greets you when you open the refrigerator door ... Actually, the Camembert tastes much milder when it is warm and baked, as if you would eat it pure. So do not be afraid!

Here I am using fresh new potatoes from the region. It is a predominantly firming variety with a phenomenally delicious taste. I scrub it off thoroughly and steam it with the shell in a little salted water. This preserves as much of the taste as possible. In fact, I never cook potatoes, but put them in a steaming * pot and steam them.

The Camembert comes here simply in the whole on a laid out with baking paper baking sheet in the oven. I spread the cooked potatoes on the plate, prick the baked camembert and let it flow over the potatoes. The whole thing is seasoned with sea salt flakes, lots of black pepper and a few pinches of smoked paprika. Then the dish is served immediately, as long as the cheese is still running. So this dish is reminiscent of a kind of uncomplicated raclette. I serve the potatoes with baked camembert with a green salad with vinaigrette.

New potatoes with baked camembert

Portions: 2

Ingredients

  • 600 g of new potatoes
  • 2 tablespoons of olive oil
  • 1 round French Camembert (250 g)
  • 4 spring onions
  • smoked spanish pepper apulver
  • sea salt flakes
  • freshly ground black pepper
  • green salad as a side dish

Preparation

1

Scrub the potatoes thoroughly and steam for about 25 minutes in boiling salted water.Place the Camembert on the baking sheet and bake for about 12 minutes.

3

Clean spring onions and cut into thin rings.

4

Halve the potatoes and arrange on two plates. Carefully cut the baked Camembert and distribute it over the potatoes immediately. Garnish with spring onion rings, sprinkle with some smoked paprika powder and season with salt and pepper.

5 Serve with a green salad immediately.

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