The potatoes are served as a crushed, whole half of a tuber, topped with slices of roast beef, melting cheddar, sour cream sauce, and fried onions. Such serving looks original and neat and will turn your usual dinner into a special one. To roast whole potatoes faster, use the microwave, then cut the tubers in half-half for each serving – and fry them in a skillet, lightly pressing down with a spatula, until golden crisp. The collected portions of potatoes with roast beef and cheese are grilled to melt the cheese and served with pickled cucumbers.

Summary

Ingredients

• 2 large potato tubers (approx. 340 g each)
• 0.25 Art. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 and 1/4 teaspoon finely chopped rosemary
• 2 teaspoon apple cider vinegar
• 0.3333 Art. sour cream
• 0.25 Art. mayonnaise
• 4 teaspoon horseradish, drain the liquid
• 6 thin slices of spicy cheddar (approx. 100g)
• 340 g thin slices of roast beef
• Pickled cucumbers, for serving

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Instructions

1. Preheat oven on grill setting. Pierce the potatoes several times with a fork. Bake in the microwave until very tender, about 15 minutes. Carefully cut the tubers in half lengthwise and season with salt and pepper.
2. Meanwhile, in a large non-stick skillet over medium-high heat, heat 1 tablespoon. l. olive oil. Add onion, 1 teaspoon. rosemary, 0.5 teaspoon. salt and some freshly ground black pepper. Cook, stirring occasionally, until golden brown, about 12 minutes, adding 1 teaspoon. 1 minute before cooking. Transfer to a bowl and wipe down the pan.
3. In a small bowl, combine the sour cream, mayonnaise, horseradish, and the remaining 1 teaspoon. vinegar and 1/4 teaspoon. rosemary. Season with salt and pepper to taste.
4. Heat 1.5 tablespoons in a skillet. l. olive oil and place 2 potato halves, cut side down. Press down firmly with a spatula to flatten them. Fry, turning once, until crispy, 4-5 minutes. Transfer the slices up onto a baking sheet and repeat with the remaining 1.5 tablespoon. olive oil and 2 halves of potatoes.
5. Water each half of the potato with 1 tablespoon. l. sour cream sauce, top with a slice of cheddar and roast beef. Cut the remaining 2 slices of cheddar in half and place 1 half on each half of the tuber; top with the onion mixture. Grill in the oven until the cheese is melted, 2-3 minutes. Serve with pickled cucumbers and leftover sour cream dipping sauce.

Enjoy!