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Baked potatoes in herb salt with creamy horseradish cheese spread - photo 1
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Baked potatoes in herb salt with creamy horseradish cheese spread

Wegetariańskie Main Dishes Vegetarian Dishes Lunches 75 min Easy 12 wyświetleń ~14.71 PLN - (0)
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Description

Here is a modern take on a classic dish from Greater Poland, which hides its strength in simplicity. Instead of traditionally boiled potatoes, I suggest baked baby potatoes in their skins, whose skin, rubbed with an aromatic mix of coarse sea salt and herbs, becomes incredibly crispy and full of flavor. The inside remains perfectly soft and fluffy. The heart of the dish is gzik – a velvety cheese combined with thick cream, but enriched with a sharp, bold accent of grated horseradish, the sweetness of red onion, and the refreshing crunch of fresh radishes and herbs. The contrast of hot, salty potatoes with cold, creamy, and slightly spicy gzik creates an extraordinary taste experience. This dish will satisfy hunger, provide valuable nutrients, and transport you to the world of home-cooked Polish cuisine at its best. Perfect for a light lunch, a hearty dinner, or as the star of a vegetarian table.

Składniki (15)

Servings:
2
  • Salad potatoes (type A) 800 g
  • Semi-fat cottage cheese 250 g
  • Thick sour cream 18% 2.4 łyżki
  • Red onion 50 g
  • Radish 100 g
  • Grated horseradish (from a jar) 2 łyżeczki
  • Rapeseed oil 30 g
  • Dried rosemary 2 g
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Chives 0.2 pęczków
  • Dill 1 pęczek
  • Coarse sea salt 15 g
  • Pieprz czarny świeżo mielony 4 szczypty
  • ✨ Opcjonalne
  • Cold-pressed flaxseed oil 30 ml
  • Czosnek granulowany 1.5 łyżeczki
💰 Szacowany koszt dania: ~14.71 PLN (7.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baked Potatoes

1

Start by preparing the oven and the potatoes. Set the oven to 200°C with the top and bottom heating function (without convection). Meanwhile, wash the potatoes very thoroughly under running cold water. Since we will be eating them with the skin on, use a rough sponge or vegetable brush to remove any dirt and impurities. After washing, dry them thoroughly with a paper towel – a dry skin is key to crispiness.

Ingredients: Salad potatoes (type A)
It is best to use potatoes of similar size so they bake evenly. If you only have larger ones, you can cut them in half or quarters before baking, slightly reducing the time in the oven.
2

Prepare an aromatic herb salt. In a small bowl, place coarse sea salt. Add freshly ground black pepper, dried rosemary, and thyme. If using, also add optional garlic powder. Mix all the ingredients thoroughly with a small teaspoon to combine the flavors. Rub the herbs between your fingers to release their aroma.

Ingredients: Coarse sea salt, Pieprz czarny świeżo mielony, Dried rosemary, Dried thyme, Czosnek granulowany
The use of coarse salt is important because it creates crunchy, salty spots on the potatoes, which is much more interesting in texture than regular fine salt. You can experiment with other herbs, such as marjoram or sweet paprika.
3

Thoroughly coat the potatoes with oil and spices. Place the dry potatoes in a large bowl. Drizzle them with rapeseed oil. Now, using clean hands, massage the oil into each potato so that their entire surface is covered with a thin, shiny layer. Then, sprinkle in the prepared herb salt and mix again with your hands until the spices evenly coat each potato.

Ingredients: Salad potatoes (type A), Rapeseed oil
Do not pour the oil and spices directly onto the baking tray. Mixing in a bowl ensures that each potato is perfectly coated, which will guarantee even baking and a crispy skin all over.
4

It's time to bake. Line a large baking tray with parchment paper. Spread the prepared potatoes on it, leaving small gaps between them. It is very important that they do not touch, as they will bake instead of steaming. Place the tray in a preheated oven at 200°C and bake for about 50-60 minutes. After 30 minutes, you can stir them with a spatula. The potatoes are ready when their skin is golden brown and crispy, and a fork goes into the flesh with no resistance.

Every oven is different, so the baking time may vary slightly. Start checking the potatoes with a fork after 45 minutes. Do not use the convection setting, as it may dry out the potatoes instead of baking them crispy.

Creamy horseradish cheese

5

While the potatoes are baking, prepare the gzik. Transfer the cheese to a medium-sized bowl. Use a fork to mash it into smaller, irregular lumps. Do not use a blender – the gzik should have a noticeable texture, not be a smooth paste.

Ingredients: Semi-fat cottage cheese
If the cottage cheese is very dry and hard, you can add one tablespoon of sour cream at this stage to make it easier to crumble.
6

Prepare the vegetables and herbs. Peel the red onion and chop it into very small cubes (known as 'brunoise', with sides of 2-3 mm). Wash the radishes, trim the ends, and also chop them into small cubes, similar in size to the onion. Rinse the chives and dill, dry them, and chop them very finely.

Ingredients: Red onion, Radish, Chives, Dill
Use a sharp knife to chop the vegetables. The finer you chop them, the better the flavors will blend with the cottage cheese, and the gzik will have a more pleasant, smoother consistency.
7

Combine all the ingredients for the gzika. Add thick sour cream and grated horseradish to the crumbled cheese. Mix everything with a fork until you achieve a creamy, yet still lumpy consistency. Then add the chopped onion, radish, chopped chives, and dill. Season with salt and freshly ground pepper to taste. Gently mix everything with a spoon, just to combine the ingredients.

Ingredients: Semi-fat cottage cheese, Thick sour cream 18%, Grated horseradish (from a jar), Red onion, Radish, Chives, Dill, Coarse sea salt, Pieprz czarny świeżo mielony
Do not stir too vigorously after adding the vegetables, so they do not release too much juice and lose their crunch. Adjust the amount of horseradish to your preferences – start with a smaller amount, taste, and add more if needed.
8

Chill the gzik. Cover the bowl with gzik with plastic wrap or a plate and place it in the refrigerator for at least 15-20 minutes. This step is very important because during this time the flavors will meld – the sharpness of the horseradish and onion will mellow, and the herbs will release their aroma, creating a cohesive and balanced mixture.

You can prepare gzik even a few hours in advance. The longer it sits in the fridge, the deeper and more harmonious its flavor will be.

Serving

9

Serve the dish. Remove the hot, crispy potatoes straight from the oven. Place them on plates. Cut each potato in a cross or slice it in half, then gently open them to release steam and reveal the fluffy interior. Top each potato with a generous portion of cold, chilled gzika. If using, drizzle with a stream of flaxseed oil for flavor and health. Garnish with an extra pinch of chopped dill or chives. Serve immediately!

Ingredients: Cold-pressed flaxseed oil
The greatest advantage of this dish is the contrast of temperatures – hot potatoes and cold gzik. Therefore, it is crucial to serve them immediately after preparation, when this effect is the strongest.

Fun Fact

💡

Gzik is a dish originating from the Greater Poland and Kuyavian cuisines. Traditionally, it was a simple meal eaten mainly on Fridays and during Lent, when people refrained from eating meat. The name 'gzik' in the local dialect refers specifically to cottage cheese with sour cream and additional ingredients.

Best for

Lekki obiad Sycąca kolacja Danie wegetariańskie na spotkanie z przyjaciółmi Nowoczesna wersja dania postnego

Tips

🍽️ Serving

Serve the dish immediately after preparation to enjoy the contrast of hot potatoes and cold gzika. Optional flaxseed oil not only enriches the flavor with a nutty note but is also a valuable source of omega-3 fatty acids. The dish pairs wonderfully with a simple arugula and cherry tomato salad with vinaigrette.

🥡 Storage

Store gzik in a tightly sealed container in the refrigerator for up to 2 days (the radish will become less crunchy each day). Baked potatoes taste best right after preparation. If there are leftovers, they can be reheated in an oven preheated to 180°C for 10-15 minutes, which will help them regain some of their crispiness.

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