French Potatoes with Ground Meat

Instructions

• 1
  Prepare a larger pot and start boiling the potatoes: Wash the potatoes with their skins on, place them in the pot, cover with a sufficient amount of water, and add salt. Then cover the pot with a lid and bring the water to a boil over high heat. From the moment the water starts boiling, cook the potatoes under the lid for 18–19 minutes on high heat.
• 2
  In the meantime, peel the onion and slice it into thin rings, slice the mushrooms into thin slices as well, and grate the Edam cheese finely.
• 3
  Once the potatoes are cooked, drain them and let them cool in the pot for about 15 minutes. Then peel the cooled potatoes and cut them into cubes approximately 1.5 cm × 1.5 cm in size.
• 4
  Take a larger pan and heat 3 tablespoons of sunflower oil over medium heat. Then add the ground beef to the pan, season with salt and pepper, and fry for 6–7 minutes over medium heat, stirring occasionally.
• 5
  Add the Provençal herbs, sliced onion, cooked potato cubes, and mushroom slices to the browned meat, mix well, and fry the resulting mixture for another 6–7 minutes over medium heat.
• 6
  Meanwhile, preheat the oven to 200 °C and prepare a baking dish measuring 27 cm × 30 cm.
• 7
  Transfer the fried mixture to the prepared baking dish and sprinkle with grated Edam cheese. Then place the dish in the oven and bake for 8–10 minutes at 195–200 °C.
• 8
  Remove the dish from the oven, divide the finished French potatoes into 4 servings, and serve.