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🍽️ Paper-thin Potato Slices with Olive Dip

320 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• salt
• 80 g black olives (, pitted)
• 2 anchovy fillets
• 1 small clove of garlic
• 1 small bay leaf
• 2 tbsp capers
• 6 tbsp olive oil
• 2 tbsp lemon juice
• pepper from the mill
• salt
• 4 sprigs thyme
• 1 bay leaf
• 2 tbsp olive oil

Instructions

1. 1. Peel the potatoes and wash them under running water.
2. 2. Slice the potatoes very thinly, ideally using a slicer.
3. 3. Boil the potato slices in salted water for 2 to 3 minutes.
4. 4. Remove the slices from the water and rinse them immediately with cold water.
5. 5. Let the potato slices drain well.
6. 6. Roughly chop the olives and the anchovies (small salted fish).
7. 7. Peel the garlic and chop it roughly as well.
8. 8. Finely chop the bay leaf.
9. 9. Put the olives, anchovies, garlic, bay leaf, capers (small spice buds), olive oil, and lemon juice into an electric chopper.
10. 10. Puree the ingredients into a smooth paste.
11. 11. Season the tapenade with pepper and, if necessary, with a little salt.
12. 12. Rinse the herbs.
13. 13. Tear the bay leaf into small pieces.
14. 14. Pat the herbs dry with a kitchen towel.
15. 15. Heat the olive oil in a pan.
16. 16. Fry the herbs briefly in the hot oil.
17. 17. Arrange the potato slices on the plates.
18. 18. Spread the tapenade evenly over the potatoes.
19. 19. Garnish the dish with the fried herbs.
20. 20. Serve the dish.

Nutrition per serving

• kcal: 320
• Protein: 3 g · Fett/Fat: 29 g · Carbs: 15 g