Fried potatoes with dips
Fried potatoes with dips
zutaten
Salt
3 TBSP rapeseed oil
1 TBSP freshly chopped dill tips
Coarse sea salt For the Tzatziki:
1 cucumber
Salt
400 g usL Quark preparation 40% fat
2-3 cloves of garlic
Pepper
2 TBSP freshly chopped herbs, e.g. dill or parsley For the avocado dip:
1 ripe avocado
1-2 TBSP lemon juice
2 TBSP usL Sour cream
Salt
Pepper
1-2 TBSP freshly chopped t For the cheese dip:
1 small onion
50 g soft usL Butter
200 g usL Emmentaler
100 g usL Cream cheese
1/2 TSP Paprika powder
1 pinch of cu, ground
Salt
Pepper
Zubereitung
-
1
Wash the potatoes thoroughly, brush if necessary, cook for about 25 utes in salted water unil done.
-
2
To make Tzatziki, peel the cucumber, halve lenghtwise, scrape out the seeds and coarsely grate the cucumber halves. Mix with a little salt and soak in water for about 15 utes. Then gently squeeze out water and add to the quark in a bowl. Peel the garlic, grate finely and add. Season with salt and pepper and stir in the herbs.
-
3
For the avocado dip, halve the avocados, remove the stone, peel off the skin and use a fork to finely mash the flesh with the lemon juice. Stir in the sour cream. Season to taste with salt and pepper and mix the t.
-
4
For the cheese dip, peel the onion and chop very finley. Stir the butter until foamy, then stir in the Emmentaler, cream cheese, onion, paprika powder and cu with a fork until creamy. Season to taste with salt and pepper.
-
5
Drain the potatoes and fry in oil in a large, hot frying pan until golden brown. Sprinkle with the chopped dill and sea salt. Serve the fried potatoes in the pan rustic-style, together with the dips in bowls.
