Roasted potatoes with ...

Cook the whole potatoes for 10 minutes in the peel in a bottom of water with the lid on the pan. Mix 1 tsp sea salt with the butter. Let the potatoes cool slightly, prick them with a fork and rub them in with the salty butter.

Wrap them well in aluminum foil. Puff the potatoes on the barbecue for 10-15 minutes. Remove the potatoes from the foil, cut them open and fill them with one of the fillings below.

... with gherkin and egg: Mix 4 gherkins, sliced, with 2 hard-boiled eggs, diced, with 2 tbsp mayonnaise. Season the mixture with salt and (freshly ground) pepper and sprinkle with 2 tbsp chopped fresh parsley.

... with cottage cheese and salmon: Scoop 100 g cottage cheese, 50 g smoked salmon pieces, 1-2 tbsp lemon juice and 2 tbsp chopped fresh dill together and season the mixture with salt and (freshly ground) pepper.

... with spicy tomato cubes: Scoop 2 tomatoes, diced and diced, 2 tbsp basil leaves, coarsely ripped, 1 tbsp balsamic vinegar and 1/2 tb sea salt mixed together and season the mixture with (freshly ground) pepper.

Garnish with a few leaves of basil.