Three Potato Recipes

Ingredients

• 3 potatoes, sliced Potatoes
• 2 onions Onions
• 1½ tablespoons Salt
• 1 tablespoon Dried coriander
• ½ tablespoon Black pepper
• 1 tablespoon Curry seasoning
• a pinch Cinnamon
• ½ tablespoon Cumin
• 1½ tablespoons Dried pepper
• ½ cup Olive oil
• 6 pieces Butter
• chicken thigh, cut into slices Chicken thigh, cut into slices
• lemon squeeze Lemon squeeze
• a little oil A little oil
• ginger Ginger
• a sprinkling of cheese Cheddar cheese
• a sprinkling of cheese Kashkaval cheese
• ½ block of butter, 100 grams Butter
• 2½ tablespoons Flour
• 1 liter Milk
• a little Salt
• a pinch White pepper
• a pinch Nutmeg
• a pinch Oregano
• 2 boiled potatoes, cut into cubes Potatoes
• tomato (firm) Tomato
• to taste Green onion
• a little Parsley
• a pinch Black pepper
• a pinch Salt
• a pinch Cumin
• a little Dried pepper
• olive oil Olive oil
• lemon juice Lemon juice
• a sprig of mint Mint
• cherry tomatoes Cherry tomatoes

Instructions

1. In a baking tray, place 3 sliced potatoes with 2 sliced onions.
2. In the same tray, add 1½ tablespoons salt, 1 tablespoon dried coriander, ½ tablespoon black pepper, 1 tablespoon curry seasoning, a pinch of cinnamon, ½ tablespoon cumin, and 1½ tablespoons dried pepper.
3. In the same tray, add ½ cup olive oil and toss the ingredients together.
4. In a bowl, season the sliced chicken thigh with a squeeze of lemon and a little oil; ginger may be added.
5. In the baking tray, arrange the chicken pieces over the potatoes and onions.
6. In the oven, place 6 pieces of butter over the top of the tray.
7. In the oven, cook the tray at 200, with heat from above and below, until the potatoes and chicken are cooked. Then move it to the upper rack and turn on the top heat to brown the surface.
8. On a tray or in a Pyrex dish, arrange 3 potatoes sliced into thin rounds.
9. In a pot, prepare béchamel with ½ block of butter, 100 grams, 2½ tablespoons flour, and 1 liter milk, along with a little salt, a pinch of white pepper, and a pinch of nutmeg.
10. In the pot, stir the béchamel until it thickens, then add a pinch of oregano at the end if available.
11. In the Pyrex dish, add a layer of béchamel over the potatoes, then a sprinkling of cheese, and repeat the layers until the quantity is used up.
12. In the oven, bake the Pyrex dish at 200, with heat from above and below, until the layers are cooked and the top is browned.
13. In a pot, boil 2 potatoes, then leave them to cool.
14. In a bowl, cut the boiled potatoes into cubes.
15. In a serving bowl, add chopped firm tomato, green onion to taste, and a little parsley.
16. In the serving bowl, add a pinch of black pepper, a pinch of salt, a pinch of cumin, and a little dried pepper.
17. In the serving bowl, add olive oil and lemon juice, and toss the salad.
18. On a serving plate, garnish the salad with a sprig of mint and cherry tomatoes.