Nduja potatoes are brushed all over with spices. Mari Moilanen
Who wouldn’t love a cheesy treat with a fiery kick? That’s exactly what nduja potatoes are like.
As the name suggests, the potatoes are seasoned with chili nduj paste. Recipe created by Mari Moilanen confesses that he has a particularly close relationship with his ndu, because food like food gets a delicious taste from it. Just like these crispy fried potato skins.
Tip!
The leftover ripe potato is perfect for, for example, a tasty tuna salad. Add scallion stalks, sun-dried tomatoes, vinegar and olive oil to the tuna and potato salad.
The potato is also suitable for a Spanish-style omelette or pot pie.
Nduja potatoes
(for 4 people)
8 small baked potatoes (e.g. Rosamunda)
150 g of mature cheddar cheese
2–3 tablespoons of nduja
25 g of butter
2 cloves of garlic
1 teaspoon of finger salt
½ pot of parsley leaves
1. Boil the washed potatoes with their skins until cooked, depending on the size, for 20–25 minutes. Allow the potatoes to cool enough to handle.
2. Cut the potatoes in half and scoop out a little of the inside.
3. Melt the butter in a saucepan and add ndu. Grate in the garlic cloves. Grate the cheese as well.
4. Grease the potato halves on both sides with ndujava. Divide the remaining ndu in the pot on the potato skins and sprinkle grated cheese on top.
5. Bake in a 225-degree oven for about 15 minutes until the cheese has melted and the crusts are slightly crispy.
6. Season the potatoes with salt and chop the parsley on top.