Kapsalon with baby potatoes and tempeh

Ingredients

• 200 gbaby potatoes
• 1½ tablespoons (15 ml)olive oil
• 90 gtempeh with ketjap
• ½cucumber
• 8cherry tomatoes
• ½red onion
• 1 clove (5 g)garlic
• 2 tablespoons (30 ml)Greek yoghurt (10% fat)
• ½lemon
• 25 ggrated cheese, 30+
• 1 handful (30 g)lamb’s lettuce
• to tastepepper
• to tastesalt

Instructions

1. 1

   Roast the potatoes

   Heat the oven to 200 °C. Halve the baby potatoes and arrange them on a baking tray lined with baking paper. Drizzle with half the oil, season with pepper and salt, and roast for 20 minutes until golden and crisp.

2. 2

   Fry the tempeh

   Heat the remaining oil in a pan and fry the tempeh pieces for 3–4 minutes, until golden brown.

3. 3

   Prepare the vegetables

   Cut the cucumber into pieces, halve the cherry tomatoes and slice the red onion into thin half-rings. Crush the garlic clove.

4. 4

   Mix the sauce

   Stir the yoghurt together in a small bowl with 1 teaspoon of lemon juice and the crushed garlic.

5. 5

   Melt the cheese

   Take the potatoes out of the oven and transfer them to an ovenproof dish. Arrange the tempeh on top, scatter over the grated cheese and return the dish to the oven until the cheese has melted.

6. 6

   Finish and serve

   Remove the dish from the oven. Add the lamb’s lettuce, cucumber, tomatoes and red onion, then finish with the garlic sauce. Serve in the dish or on a plate.

What is kapsalon?

Kapsalon is a Dutch takeaway dish associated with Rotterdam, traditionally built in layers of chips, meat, cheese, salad and sauce. This version swaps in baby potatoes and ketjap tempeh, while keeping the contrast between a warm cheesy base and a fresh topping.

The layers make it practical for a quick meal: roast the potatoes, brown the tempeh, then briefly melt the cheese before adding the salad and sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 751 calories, 30g protein, 57g carbs, 45g fat.

The baby potatoes supply most of the carbohydrates, while the olive oil and cheese contribute much of the fat; tempeh, yoghurt and cheese provide protein. The cucumber, tomatoes and lamb’s lettuce add freshness, and you can balance the plate further with extra salad vegetables.

The potato base

Even halves: cut the baby potatoes to a similar size so they cook at roughly the same rate. Spreading them out on the tray helps them roast rather than steam.

Crisp finish: give them the full 20 minutes at 200 °C, checking for golden edges before layering them in the dish.

Ketjap tempeh

Golden pieces: fry the tempeh in the remaining oil for 3–4 minutes, turning it as needed so it browns across the surface. The ketjap brings its own savoury sweetness, so no extra seasoning is specified for the tempeh.

Timing: cook the tempeh while the potatoes roast to keep the total preparation within the stated 25 minutes.

Garlicky yoghurt sauce

Freshly crushed garlic: crushing the clove helps it mix evenly through the yoghurt. Stir in 1 teaspoon of lemon juice for a bright, tangy note.

Keep the sauce aside until serving, so the cool, creamy topping stays distinct from the hot potatoes and melted cheese.

Layering and texture

Cheese layer: put the tempeh over the roasted potatoes, then scatter on the grated cheese. Return the dish to the oven just until the cheese has melted.

Fresh topping: add the lamb’s lettuce, cucumber, tomatoes and red onion after baking. This keeps the vegetables fresh and gives the dish its contrast of crisp, juicy and warm textures.

What to serve with it

This is designed as a complete single-serving meal, with potatoes, tempeh, cheese, yoghurt and salad all in the dish. Serve it straight from the ovenproof dish or transfer it to a plate.

If you want something alongside, keep it simple: extra salad or a few more fresh vegetables complement the rich, cheesy base without competing with it.

Recipe notes & tips

• Cut the baby potatoes into similar-sized halves for more even roasting.
• Spread the potatoes out on the baking tray so their edges can crisp.
• Prepare the cucumber, tomatoes and onion while the potatoes roast.
• Use a small ovenproof dish that holds the potato and tempeh layers comfortably.
• Add the salad only after the cheese has melted to keep it fresh.
• Taste the yoghurt sauce before serving and adjust the lemon juice to suit.

Variations

• Extra greens: add more lamb’s lettuce or cucumber just before serving.
• More tang: add a little extra lemon juice to the yoghurt sauce.
• Different cheese: use another grated cheese that melts well in place of the 30+ cheese.
• Spicier sauce: stir a little chilli into the yoghurt before serving.
• More tempeh: increase the tempeh portion for a fuller, more substantial topping.

Common mistakes to avoid

• Crowded tray: potatoes can steam instead of crisping, so spread them out in a single layer.
• Uneven pieces: large and small potato halves cook at different rates; cut them to similar sizes.
• Overcooked tempeh: frying it well beyond 3–4 minutes can dry it out; take it off the heat when golden.
• Baking the salad: the fresh vegetables wilt if added before the final oven step, so put them on afterwards.
• Too much lemon at once: the sauce can become overly sharp, so start with the specified 1 teaspoon.

How to store

For the best texture, eat this dish freshly assembled. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat the potatoes, tempeh and cheese separately from the salad and sauce, then add the cold toppings afterwards.

Frequently asked questions