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🍽️ Crispy Fried Potatoes with Creamy Fig Sauce

523 kcal · 30 min · 4 servings

Ingredients

• 800 g small mostly waxy potatoes
• 2 spring onions
• 8 fresh figs
• 800 g snow peas
• 2 red onions
• 2 tbsp olive oil
• 1 tbsp ghee
• 1 tsp rosemary needle (chopped)
• 125 ml vegetable broth
• salt
• pepper (from the mill)
• nutmeg
• 200 g sour cream

Instructions

1. 1. Peel the potatoes and the regular onion.
2. 2. Dice the regular onion into small cubes.
3. 3. Wash the spring onions and cut them in half lengthwise.
4. 4. Cut the halved spring onions into pieces about 3 centimeters long.
5. 5. Cut the figs into eighths.
6. 6. Wash the snow peas and trim off the ends.
7. 7. Boil the potatoes in salted water for about 20 minutes.
8. 8. The potatoes should be firm to the bite.
9. 9. Drain the cooking water.
10. 10. Cut the potatoes in half lengthwise.
11. 11. Cut the potato halves lengthwise again into wedges.
12. 12. Heat oil in a pan over medium heat.
13. 13. Add the potatoes and rosemary to the pan.
14. 14. Fry the potatoes until golden brown.
15. 15. Heat ghee in a second pan.
16. 16. Add the onion cubes to the hot pan.
17. 17. Sweat the onions until translucent.
18. 18. Add the snow peas, spring onions, and figs.
19. 19. Simmer the vegetables for a few minutes.
20. 20. Deglaze the pan with the broth.
21. 21. Bring the sauce to a boil.
22. 22. Season the sauce with salt, pepper, and nutmeg.
23. 23. Stir the sour cream into the sauce.
24. 24. Do not let the sauce boil again.
25. 25. Season the finished potatoes with salt and pepper.
26. 26. Arrange the potatoes on the plates.
27. 27. Pour the fig sauce over the potatoes.

Nutrition per serving

• kcal: 523
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 71 g