This recipe combines wonderfully crispy oven-roasted or airfryered potatoes with fresh and rich Tillmans Skagen paste. The result is a festive yet easy dish that is perfect for an appetizer or a casual dinner with friends. Crispy rye bread cubes, dill and lemon finish the dish, adding both texture and freshness.
Ainekset
500g potatoes
3 slices rye bread
1 redonion
dill
Butter
Oil
Salt and pepper
Lemon
Preparation
Peel the potatoes and cut them into wedges. Boil in lightly salted water for about 10–15 minutes, until the potatoes are tender. Drain the water and let the potato wedges sit for a few minutes.
Place the potato wedges in the air fryer. Add a little oil, salt, and pepper. Cook at 180°C (356°F) for about 30 minutes, until the wedges are golden brown and crispy. Shake the basket once during cooking to ensure an even surface.
Cut the rye bread into small pieces. Fry in butter until the bread is crispy.
Finely chop the red onion and dill.
Arrange the potato wedges on plates. Add the Skagen spread. Sprinkle with red onion and dill. Finish with rye bread pieces and a squeeze of lemon.
