Potatoes are a staple in my kitchen, and this Easy and Quick Potato Dinner is one of my favorite go-to recipes. It all started on a family trip to the countryside, where we spent a weekend at a cozy farmhouse. The hosts served a similar dish, and it was so delightful that I had to recreate it at home. The simplicity and heartiness of this meal make it perfect for busy weeknights or a casual gathering with friends.
One of the best things about this recipe is how versatile it is. While it calls for basic ingredients, you can easily tweak it to suit your taste. For instance, you can switch out the mozzarella for cheddar or Gouda for a different cheese flavor. Adding a touch of smoked paprika instead of regular paprika can give the potatoes a smoky depth that’s simply irresistible. If you’re a garlic lover like me, doubling the garlic can add an extra punch of flavor.
The tuna and cucumber sauce is a refreshing complement to the crispy potatoes. The combination of creamy mayonnaise, tangy pickles, and the subtle sweetness of blue onions creates a balanced and flavorful sauce. If you’re not a fan of tuna, feel free to substitute it with cooked chicken or even omit it for a vegetarian option. The fresh dill adds a burst of brightness, but if dill isn’t your favorite, you can use parsley or chives instead.
This recipe is not only quick and easy but also a crowd-pleaser. Whether you’re serving it as a main dish or a hearty side, it’s sure to be a hit. The crispy, golden potatoes topped with melted mozzarella and the zesty tuna sauce on the side make for a comforting and satisfying meal. Plus, it’s a great way to use up leftover boiled potatoes, making it both economical and delicious.
Cooking this dish brings back fond memories of that countryside trip and the joy of sharing good food with loved ones. I hope you enjoy making this Easy and Quick Potato Dinner as much as I do. It’s a simple yet delightful recipe that embodies the warmth and comfort of home-cooked meals.
Making Easy and Quick Potato Dinner
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Ingredients
- 3 tablespoons of mayonnaise
- Salt to taste
- Olive oil
- 2 ounces of diced small pickled cucumbers
- 1 garlic clove
- 2 tablespoons of butter
- Paprika to taste
- Black pepper to taste
- ½ finely chopped blue onion
- 3.5 ounces of mozzarella cheese
- 2.2 pounds of boiled potatoes
- 8.5 ounces of canned tuna
- Chopped fresh parsley
- Optional: Parmesan cheese
- Chopped fresh dill
Directions
- Cut the boiled potatoes into uniform slices. Heat olive oil in a large skillet over medium heat. Add butter and let it melt into the oil. Fry the potato slices until they turn golden and crispy.
- Midway through frying, add finely minced garlic, along with a generous amount of paprika, salt, and black pepper.
- In a bowl, mix the finely chopped blue onion, canned tuna, diced pickled cucumbers, and fresh dill. Add mayonnaise, salt, and black pepper, stirring well to create a smooth sauce.
- Once the potatoes are crispy, sprinkle them with mozzarella cheese and let it melt slightly.
- Garnish the crispy potatoes with fresh parsley and, if desired, a sprinkle of Parmesan cheese.
- Serve the potatoes with the tuna and cucumber sauce on the side for dipping or topping.
FAQs:
Can I use sweet potatoes instead of regular potatoes?
Yes, you can substitute sweet potatoes for regular potatoes. They will provide a different flavor and a slightly different texture, but they will still be delicious when fried and topped with cheese.
What can I use as a mayonnaise substitute in the sauce?
If you prefer not to use mayonnaise, you can try using Greek yogurt or sour cream as an alternative. Both will provide a creamy texture and a tangy flavor that complements the other ingredients.
How can I make this dish vegetarian?
To make this recipe vegetarian, you can omit the canned tuna and replace it with cooked chickpeas or another type of beans. This will still provide protein and a hearty texture for the sauce.
Is it necessary to use both butter and olive oil for frying?
Using both butter and olive oil adds flavor and helps achieve the desired crispy texture for the potatoes. However, if you prefer, you can use just one or the other. Olive oil is a healthier option, while butter adds a rich taste.
What type of mozzarella cheese works best for this recipe?
Low-moisture mozzarella, which is typically found shredded or in blocks, works best for this recipe. It melts nicely over the hot potatoes and adds a deliciously gooey texture.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to two days. This can save time when you’re ready to cook the potatoes and assemble the dish.
Easy and Quick Potato Dinner
Ingredients
- 2 tablespoons of butter
- Fresh parsley chopped
- Salt to taste
- Parmesan cheese optional
- Paprika to taste
- Olive oil
- 3.5 ounces of mozzarella cheese
- 2.2 pounds of boiled potatoes
- Black pepper to taste
- 1 clove of garlic
For the Sauce:
- 3 tablespoons of mayonnaise
- 2 ounces of small pickled cucumbers diced
- 8.5 ounces of canned tuna
- Salt and black pepper to taste
- ½ blue onion finely chopped
- Fresh dill chopped
Instructions
- Slice the boiled potatoes into even pieces. In a large skillet, heat olive oil over medium heat. Add butter, allowing it to melt and blend with the oil. Fry the potatoes until golden and crispy. Halfway through, add finely chopped garlic and a generous sprinkle of paprika, salt, and black pepper.
- In a mixing bowl, combine the chopped blue onion, canned tuna, diced pickled cucumbers, and dill. Add mayonnaise, salt, and black pepper to the mixture. Stir well until the sauce is smooth.
- Once the potatoes are cooked, sprinkle with mozzarella cheese and allow it to melt slightly. Serve the crispy potatoes garnished with fresh parsley and optional Parmesan cheese. Offer the tuna and cucumber sauce on the side for dipping or topping.
- Bon Appétit!
