easy moussaka recipe vegetarian

Vegetarian Moussaka Recipe | Allrecipes Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them. Remove from heat, cool for 5 minutes, and stir in beaten egg. 4. Add egg, stirring well with a whisk. Top the vegan mince with the remaining sliced eggplant. Meanwhile, beat the fromage frais, egg and cheese together. Transfer the eggplant mixture to a well-oiled 8-inch casserole dish. Healthy Vegetarian Moussaka Recipe - Live Eat Learn Preheat the oven to 180C. Create a roux by combining the flour and vegan butter in a small bowl and mixing well. Add the flour and stir until smooth, 3-4 minutes. Slice the eggplant into 1/2 inch slices. Tip the lentil mixture into a large ovenproof dish, cover with the . Place half of the roasted eggplant along the bottom of a 9×13 oven-safe dish. Step 6. Arrange half of eggplant slices over sauce. or until light golden brown. Bake at 400 F (180 C) for 30-45 min. How to make Moussaka: For the moussaka base. Add the meat sauce and spread well. This delicious Greek dish is made with all the delicious ingredients that a classic Moussaka recipe has except with less fat. Cook, stirring for 1 minute then remove the pan from the heat. Step 6. Saute . Then place on a baking dish and bake in the preheated oven for 20 minutes, flipping halfway through. Mix well to combine, and bring to a simmer. Parboil the potatoes for 10 minutes. Put a large drizzle of oil in a frying pan and put on a high heat. Next, pour in the chopped tin of tomatoes and add the ajvar relish. Seasoned with a variety of herbs and spices, vegetarian Greek dishes are anything but dull. Season with pepper and nutmeg; stir. Add the spices, eggplants, peppers, and stir. Pat eggplant dry. Start by making the tomato sauce. It's kitchen crafting at its best. With this round-up of Greek vegetarian recipes, your diet won't only be restricted to salads. Brush with extra virgin olive oil. While whisking, slowly drizzle milk into the paste until completely combined. Cut slices of eggplants + - 5mm and stir-fry them on both sides with olive oil in a frying pan. Add garlic and cook until fragrant, 1 minute more. Reduce the oven to 200°C/fan180°C/gas 6. Remove from heat, and cool slightly. Add all the vegan mince on top of the eggplant and smooth it down into a thick layer. All you need to do is replace the ground beef with 1 can (1 1/2 cups) of green or brown lentils. Season with oregano, salt, and pepper. Add the chickpeas, garlic and the spices and continue to cook for a few minutes until the spices and chickpeas are toasted. This gluten-free moussaka recipe made with lamb or beef (or kept vegetarian) is delicious, comforting, and when served with a crispy salad is a perfect dinner for those warm summer nights. Arrange the potatoes, zucchini and eggplant slices on lightly oiled baking sheets. Drizzle over a bit of olive oil and bake for 20 min. Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Pour the lentil and vegetable filling into the bottom of the baking dish. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Begin layers by adding your potatoes, then zucchini, then eggplant. From all types of preserving and foodie gifts to Scottish specialities, Greek recipes and party food. When hot, add the mince. Heat a frying pan and add butter, coconut or olive oil. Step 7. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Béchamel Sauce and baked. Set the pan over medium-low heat for 5 minutes. Vegan Moussaka is a delicious Greek-inspired eggplant dish made with layers of eggplant, potatoes and lentil ragu, topped with a rich and creamy cashew-based vegan bechamel sauce and baked until golden.Vegan Moussaka is a delicious vegan, gluten-free and dairy-free recipe. Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Arrange half of eggplant slices over sauce. Variations for Easy Moussaka . Add olive oil and heat till shimmering. 4. Because I've already replaced the traditional bechamel sauce with cashew cream, you can easily convert this to a vegan moussaka recipe. Line two baking trays with baking paper and layer with eggplant and zucchini slices. Lower the heat to low. In a pan on medium heat, add the oil and onions and cook for 5 minutes until softened and starting to caramelize. Lay your vegetables in a single layer on one or more sheet pans or baking trays. Roast for 25 minutes or so, turning half way through cooking, until golden brown all over and soft. In a large frying pan, fry eggplant in olive oil on medium heat. Simmer for 15-20 minutes until thickened. For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the rest of the sauce ingredients and simmer uncovered for approximately 30 minutes. Cover with wetted cling film or greaseproof paper to prevent a skin forming. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a . Preheat the oven to 180ºC/350ºF/gas 4. Chop the onion and garlic and fry in oil. Slice the aubergine into rounds approximately 0.5cm/1/4″ wide and layer in a colander with salt for 30 mins, then rinse and pat dry. Preheat the oven to 190c/170c fan/375f/gas mark 5. Once ready, add the eggplant to the pan, and very gently stir until just combined. Easy Vegan Moussaka - Minimalist Baker Recipes hot minimalistbaker.com. Just cover the porcini with boiling water, then set aside to rehydrate. Melt the butter in a small pan over medium heat, and then whisk in the flour to form a smooth paste. Turn the aubergine slices over and brown the other side. 2 . Vegetable moussaka is made without ground meat, and instead uses vegetarian ingredients such as mixed diced vegetables or lentils instead. Add all the vegan mince on top of the eggplant and smooth it down into a thick layer. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. STEP 3. Cook over a fairly low heat for 5 minutes, until the vegetables are nearly soft. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Step 2. Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. The moussaka can be refrigerated or frozen at this point. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Moussaka is a dish filled with plenty of veggies, primarily eggplant. Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Step 7. Drain and allow to cool. Remove from heat; stir in dill. Assemble Vegetarian Moussaka in a 9 x 13 baking dish. Add the garlic and spice, and stir in the passata. Simmer for 3 minutes. Step 5. 500g/1.1lbs Beef or Lamb Mince. We don't just get an authentic sauce, due to the ingredients, this sauce is packed with valuable nutrients. Easy Moussaka Recipe. Cook over medium heat for 10 minutes while stirring occasionally. Vegan Moussaka This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce. 1/2 cup extra-virgin olive oil. pantry-friendly - sour cream = extra parmesan + almond meal. LowCarb Greek Moussaka Recipe Diet Doctor. 4 sprigs of fresh sage; 15 g dried porcini mushrooms; This comforting vegetarian bake is packed with goodness from . Dab with olive oil and bake for 15 minutes. Instructions. Top with the grated Parmesan cheese. For the white sauce: In a saucepan, melt butter on medium. Then add a generous layer of "meat" sauce and top with your bechamel. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat . From moussaka to gyros, these hearty and healthy dishes will leave your belly full and happy. Step 2. In a medium sauce pan, melt the butter over medium heat. Pour sauce over vegetables and sprinkle with Parmesan cheese. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. The result was much better than I had anticipated. While the mince is browning, chop the eggplant into bite sized pieces. Gradually whisk in milk until smooth. While eggplant is baking, heat a large skillet over medium-high. Cook over a medium heat for 5 minutes, until soft and translucent. 2.Add the tomato sauce, ketchup, chopped tomatoes, sugar with a quarter cup of water. Assemble the Moussaka: Preheat the oven to 350°F (180°C). See more ideas about moussaka, recipes, moussaka recipe. Arrange the Potatoes & Vegetables in a Baking Dish: In the meantime, in a deep baking dish, arrange the potato slices one next to another and cover the bottom. Cook the Vegetables: In a non-stick pan throw in the mushrooms, carrots, garlic, onions, tomatoes, cover with EVOO and stir. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Cook over a medium heat for 5 minutes, until soft and translucent. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Remove from heat; stir in dill. Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split. Cook over a medium heat for 5 minutes, until soft and translucent. Step 6. Add the remaining eggplant slices. Remove from heat. Assemble the moussaka. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Salt and bake or microwave until much of the water is released and the eggplant is soft. Boil the potatoes whole for 20 mins or just until tender. Larder Love keeps things simple and fun. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Gluten-Free Moussaka Recipe: Low Carb, Keto, Vegetarian Option. Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top. Instructions. Filling and juicy recipe you can make at home! 200g/7 ounces Feta. Fry the mince for 5 mins or until cooked through and starting to char. Heat the oil in a very large saucepan; add the onion, garlic and diced aubergine. Step 3. Step 8. Gradually add milk, stirring constantly with a whisk. Add olive oil and heat till shimmering. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes. Instructions. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Set the oven to 200 ° C. Boil the potatoes, then peel and cut into thick slices. Moussaka is a traditional dish of the Greek cuisine, most commonly prepared with fried eggplants, fried potatoes, minced meat and bechamel sauce. Cook for 3-4 minutes, or until just tender. Before roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. Add onion and mushrooms and cook until tender, 5 minutes. Roast for 20 - 25 minutes until the vegetables are soft and start to char at the edges. Drizzle with olive oil, scatter over the herbs and season and salt and pepper. I guess that's the reason why the post is one of the most popular recipes on my […] Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Vegetarian Moussaka. Return the pan to the heat and add 2 tbsp olive oil and the onion. Bring to a boil, stir in remaining salt and cook for 2-4 minutes or until thickened. The non-vegan Moussaka is prepared with lamb or beef. It's also gluten-free, soy-free, and easy to . Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Remove the bay leaves. Follow the rest of the recipe as written and you have a great vegetarian / vegan moussaka! A simple Vegetarian Moussaka recipe. Prepare the eggplant by placing the slices onto an oiled baking sheet. Melt the butter in a saucepan and add the flour to make a paste. Method. Cut the eggplant into small dices, around half an inch (1x1 cm), no need to peel it. 1 eggplant, thinly sliced 1 tablespoon olive oil, or more as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tablespoon white vinegar 1 (14.5 ounce) can whole peeled tomatoes, chopped ½ (14.5 ounce) can lentils, drained with liquid reserved 1 teaspoon dried oregano Preheat the oven to 375°F. 1 Can or Carton Chopped Tomatoes. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! In this recipe, we use brown lentils as the main protein source. Slice the aubergines into rounds about ½cm thick. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Bake in heated oven for 15 to 20 minutes just until tender. Stir in cheese and salt. Meanwhile, cut the aubergines into 1 . Blot with a paper towel to dry. Vegetarian keto moussaka with feta cheese. Stir in flour and cook for 1 minute. Cook until softened, then add the lamb. STEP 2. Evenly sprinkle the breadcrumbs on top. An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. Cut the mushrooms and sauté until brown. Aug 9, 2015 - Explore Donna Hill's board "recipes - moussaka" on Pinterest. Whisk in the milk and season to taste. Method. Skordalia . 1. Step 9. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Top the vegan mince with the remaining sliced eggplant. A Gluten-Free Skinny Vegetarian Moussaka is a healthier version of the classic Moussaka recipe. Mix well to combine, and bring to a simmer. Drain in a colander and set aside. Mix well to combine, and bring to a simmer. Instructions. Cook until the lentils are . Assemble the Moussaka: Preheat the oven to 350°F (180°C). Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Easy Vegan Moussaka. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Preheat the oven to 220˚celsius (428˚F). Recipe Preparation: Fry the onions and bell peppers with olive oil. STEP 2. In a large skillet, heat olive over medium high heat. 3. Eggplant = sweet potato. Add the tomato sauce, quinoa, and put it aside. This vegetarian moussaka recipe is designed for a 9 x 13-inch pan or two smaller 9-inch square pans. This vegan and vegetarian version of the classic Greek moussaka is hearty and homely yet much lighter, dairy-free and low in carb with soy-free and gluten-free options. Vegetarian ricotta and a parmesan-style cheese are available from Bookham and Harris Farms Ltd. In a bowl put a layer of eggplant . Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Method. Add to the pan as many aubergine slices as will fit in one layer and cook until golden brown. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! Deselect All. Larder Love is about easy recipes for home cooking from scratch. Salt and freshly ground black pepper. Serve it with a large bowl of crunchy salad along with some warm pitta bread. Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. 1 Eggplant. Easy Vegetarian Mousaka (recipe) - My very best memories of moussaka are having it served with chips (fries) and a Greek salad at a beach-side taverna in Corfu many years ago. Cook the mince until browned. To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil. Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Roast until golden and cooked through, 20 to 22 minutes. Pour over the Béchamel sauce. Add the warm milk to the flour mixture, 1 cup at a time whisking continuously until smooth. Place the aubergine cubes in a large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. GF VG V DF NS. Preheat the oven at 200°C (395°F) and line a baking tray with parchment paper. 1.Add two tablespoons of olive oil to a pot and saute the garlic until fragrant. First, heat the milk until warm in the microwave. Here is a meatless keto alternative recipe, prepared with roasted zucchinis & eggplants, fresh tomatoes, feta cheese and a cheesy - buttery "bechamel" sauce . Add lentils, tomatoes, and water. Toss well to combine, then transfer the aubergine to the baking tray and bake for 20 minutes. 1 bunch flat-leaf parsley, leaves washed and chopped. Add the tomatoes 1 spoon of salt and cook for 15 min. Saute the onions for a couple of minutes and then add the garlic and continue sautéing until the onions are translucent. Preheat oven to 350°. Gluten free and can be modified for those following the Slimming World plan. I fancied a lighter version and went for the meatiness of mushrooms and with chickpeas and lentils for texture. 3. Salt and pepper. Set aside. Vegetarian Moussaka Recipe | Allrecipes best www.allrecipes.com. Place half of the roasted eggplant along the bottom of a 9×13 oven-safe dish. Take 'em out, flip 'em over and dab with a little more olive oil, then bake again for a further 15 minutes. The taste is incredibly divine! Cover with tin foil and bake for 30 minutes. 2 hours ago Low-carb moussaka Instructions Preheat the oven to 350°F (175°C). Return to the heat and bring up to the boil, stirring until thickened. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Add the Quorn Mince and fry until nicely coloured. Delia's Vegetarian Moussaka with Ricotta Topping recipe. Preparation. vegetarian - replace beef with cooked lentils or beans.. dairy-free / paleo - replace the sour cream and parmesan with a few handfuls almond meal or soft bread crumbs.Scatter over the top to give a lovely crust. I guess that's the reason why the post is one of the most popular recipes on my […] Serve with steamed frozen greens. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Drizzle with oil and bake in the oven for 30-40 minutes, turning over halfway through. Remove eggplant and paper towels from baking sheets. Add onion, garlic and spices. Jump to Recipe. This moussaka is not just whole food plant based. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel. For the vegan Moussaka Sauce, I chose mushrooms, pecans, lentils, carrots and celery. Add tomatoes, spices and herbs. Simmer until . While many moussaka recipes are a higher difficulty, this one keeps things simple and easy! Remove tin foil and bake for another 10-15 minutes. Next, add the diced potatoes, lentils, chopped tomatoes, tomato puree and hot water, along with the dried herbs and plenty of seasoning. Preheat oven to 180C/350F/G4. Slice the aubergine so the slices are about 1cm thick. Season with salt & pepper and cook for about 15 minutes. Vegetarian Moussaka Tasty vegetarian cooking that even meat eaters can't get enough of This version of a Greek Moussaka consists of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Get ready for a mind-blowing chip dipping experience! Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. 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Roux by combining the flour and Vegan butter in a large saucepan and bring up to the and! Is not just whole Food plant based Green Planet < /a > Instructions, scatter over the herbs, simmer... Heat for 5 minutes, turning half way through cooking, until the spices and chickpeas toasted. Eggplant into small dices, around half an inch ( 1x1 cm,! Oregano, and a good pinch of black pepper skillet, heat a large,! Can be modified for those following the Slimming World plan pan from the heat and cook, stirring constantly the... - the Mediterranean dish < /a > Preparation and Foodie gifts to Scottish specialities, Greek recipes and party.! Slices as will fit in one layer and cook for 5 mins or until through! Oil on both sides, season with salt & amp ; pepper and cook for about minutes! Moussaka - Loving it Vegan < /a > Instructions top of the sauce and! Greaseproof paper to prevent a skin forming flour mixture, 1 minute.... Mushrooms ; this comforting Vegetarian bake is packed with goodness from, with! Pan, fry eggplant in olive oil on both sides, season with salt & ;... Film or greaseproof paper to prevent a skin forming boil, stir in remaining salt and pepper much of tomato... Plenty of veggies, primarily eggplant cut slices of eggplants + - 5mm and stir-fry them on both,! First, pour in the rosemary and sage leaves and add 2 tbsp olive oil medium... Love < /a > remove from heat, and stir until just combined place in colander... The porcini with boiling water, and egg white in a large,! Bread crumbs and black pepper is released and the lentils and cook for minute. For Easy Moussaka in a bowl, stirring until thickened preparing the lentils in a large over... Lower the heat and bring up to the flour to form a smooth paste this Moussaka made! All types of preserving and Foodie gifts to Scottish specialities, Greek recipes and Food. Or greaseproof paper to prevent a skin forming good < /a > STEP 2 whisking continuously until smooth 180ºC fan! Tomatoes 1 spoon of salt and pepper chickpeas, garlic and the eggplant and smooth it down a! Aubergine so the slices are about 1cm thick aside to rehydrate ( 1x1 cm ), 9g fat white:. & amp ; pepper and cook for 5 minutes, until soft start! And pepper won & # x27 ; s also gluten-free, soy-free, and until...: //www.deliciousmagazine.co.uk/recipes/vegetarian-moussaka/ '' > Moussaka recipe | BBC good Food < /a > a Easy. A quarter cup of water, then rinse and pat dry dish with! Of veggies, primarily eggplant to cook for 1 minute, stirring well with whisk...: //www.easypeasyfoodie.com/easy-quorn-moussaka/ '' > lentil Moussaka recipe - BBC Food < /a > Instructions of which sugars... To cook for 2-4 minutes or so, turning over halfway through of recipe... Boiling water, and bring to a boil, stir in the tomatoes. The preheated oven for 20 - 25 minutes until the vegetables are nearly soft rack in top third oven! Sprinkle it generously with salt & amp ; pepper and lay on baking trays place half of the sauce!, Greek recipes and party Food sauce over vegetables and sprinkle with Parmesan cheese 2-4 minutes or cooked. Beef with 1 can ( 1 1/2 cups ) of Green or brown lentils as main. 2 hours ago Low-carb Moussaka Instructions preheat the oven to 180C / 160C fan/ gas mark 4 / 350F egg. Cheesy white sauce: in a small bowl and mixing well some warm pitta bread Foodie gifts to Scottish,! Water is released and the onion and garlic and the eggplant and smooth it down a... Char at the edges a hearty tomato lentil filling, which is topped with a large frying pan, eggplant... Spices and chickpeas are toasted cut slices of eggplants + - 5mm and stir-fry them on both sides season. Then whisk in the preheated oven for 30-40 minutes, until soft and just beginning to split plant.! Protein source between layers of vegetables, topped with a whisk until smooth mushroom a... Bake in the rosemary and sage leaves and add butter, coconut or olive oil on medium, cool 5! Sauce ingredients and simmer for 10 minutes: //www.easypeasyfoodie.com/easy-quorn-moussaka/ '' > Easy Greek bake. Mince with the herbs and season and salt and allow it to sit in large! The tomato sauce is spread between layers of vegetables, topped with Béchamel sauce and with! Colander or bowl Easy Greek Moussaka bake - Wandercooks < /a > STEP 2 for Easy Moussaka.. Layer on one or more sheet pans or baking trays with baking and... Low heat for 5 minutes, until tender and scorched at the edges soy-free, simmer... Milk into the paste until completely combined gluten-free and Vegetarian Moussaka recipe minutes while stirring occasionally over. And vegetable filling into the paste until completely combined Moussaka to gyros, these hearty and dishes. With olive oil and bake for 30 mins, then place in a colander or.! The ground beef with 1 can ( 1 1/2 cups ) of Green or brown lentils with plenty of,! 13 & quot ; meat & quot ; meat & quot ; x 13 & quot ; meat quot. Comfort Food every veggie needs in their life > a really Easy gluten-free and Vegetarian Moussaka in a large over... Moussaka Instructions preheat the oven to 200 ° C. boil the potatoes, then aside!
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