Baked French Potatoes and Rocket

This baked potato side dish is interesting because it is a mix of fresh and baked ingredients. Like a salad it is served cold or a room temperature, and great accompany to grilled fish. Α glorious journey for your palate.

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1 kg potatoes
5 carrots, cut in two or three pieces
1 garlic head
¼ cup olive oil
1 lemon juice
2 sprigs fresh rosemary leaves
1 tbsp caraway seeds
1 bunch rocket
200 gr goat cheese of your choice
sea salt & black pepper to taste


  • Cut the carrots into two or three pieces each.
  • Wash the potatoes and sterilize them by immersing in boiling water for 2 minutes. Cut them in half.
  • Put the garlic in cold water for a minute and separate the cloves, without peeling them.
  • Place the potatoes unpeeled and cut in half into the crockpot and wet them with olive oil
  • Intersperse the carrots between the potatoes and add the unpeeled garlic cloves.
  • Add the rosemary leaves and the caraway seeds, salt pepper and one lemon juice. Mix the vegetables, making sure the spices are distributed well.
  • Cover the crockpot and bake for 45 minutes
  • When cooked, allow to cool in the fridge. Once cool but not necessarily cold, add the rocket  and goat's cheese. Mix well.
  • Serve room temperature.



Buy the potatoes and the carrots in season and organically grown, as the quality of the side dish will be many times better!
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