🍽️ Crispy Potatoes with Homemade Dips

Name: Crispy Potatoes with Homemade Dips
Total time: 30 min
Yield: 4 servings
Ingredients: 40 small potatoes; salt; 4 tbsp olive oil; 40 g butter; 2 tbsp cumin; salt; rosemary sprig (and thyme sprigs); 200 g quark; 1 tbsp lemon juice; salt; pepper (from the mill); 1 tbsp whipping cream; 3 tbsp chopped herbs; 500 g tomatoes; 1 onion; 3 garlic cloves; 1 bay leaf; 1 tbsp tomato paste; 3 tbsp olive oil; salt; pepper (from the mill); 1 pinch sugar; basil (for garnishing)

1060 kcal · 30 min · 4 servings

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Ingredients

40 small potatoes
salt
4 tbsp olive oil
40 g butter
2 tbsp cumin
salt
rosemary sprig (and thyme sprigs)
200 g quark
1 tbsp lemon juice
salt
pepper (from the mill)
1 tbsp whipping cream
3 tbsp chopped herbs
500 g tomatoes
1 onion
3 garlic cloves
1 bay leaf
1 tbsp tomato paste
3 tbsp olive oil
salt
pepper (from the mill)
1 pinch sugar
basil (for garnishing)

Instructions

1. Wash the potatoes thoroughly under running water.
2. Place the unpeeled potatoes in a pot with salted water.
3. Boil the potatoes in their skins until they are cooked through.
4. Drain the cooking water and let the potatoes drain well.
5. Decide whether you want to peel the potatoes or leave the skin on.
6. Heat a pan with olive oil and butter.
7. Fry the potatoes in the pan until golden brown.
8. Place the finished potatoes into the fondue pot.
9. Prepare the fondue forks.
10. Place small bowls with various sauces around the fondue pot on the table.
11. Serve fresh salads, such as cabbage salad, alongside.
12. Take quark for an additional dip.
13. Mix all ingredients for the quark dip thoroughly together.
14. Season the quark dip with salt and pepper.
15. Peel the garlic and onions.
16. Finely chop the garlic and onions.
17. Heat olive oil in a pan.
18. Sauté the garlic and onions in the hot oil.
19. Wait until the vegetables are translucent (soft and see-through).
20. Add a bay leaf to the pan.
21. Stir tomato paste into the vegetables.
22. Sauté the tomato paste briefly.
23. Pour hot water over the tomatoes.
24. Shock the tomatoes briefly in cold water.
25. Peel the tomatoes.
26. Quarter the peeled tomatoes.
27. Chop the tomatoes coarsely.
28. Add the chopped tomatoes to the pan.
29. Simmer the mixture over low heat for 15 minutes.
30. Puree the tomato mixture through a fine sieve.
31. Season the finished sauce with salt, sugar, and pepper.

Nutrition per serving

kcal: 1060
Protein: 28 g · Fett/Fat: 30 g · Carbs: 164 g