Country Potatoes from the tin with three different dips

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and brush the potatoes, dab dry and cut into quarters. Put them in a large bowl together with the oil and paprika powder and mix well. Spread the potatoes on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 45 minutes until golden brown

2. 2

   For the quark dip: Cut the bacon slices into wide strips and fry them crisply in a pan without fat. Remove the bacon and let it drip off on kitchen paper. Mix sour cream and quark and season with salt and pepper. Wash the chives, dab dry and cut into fine rolls. Add 3/4 of the chives and 3/4 of the bacon to the Schmand-quark mixture. Arrange the quark dip in a bowl and sprinkle with remaining bacon and chives

3. 3

   For the tomato-paprika dip: Place the tomato-paprika on a sieve and drain well. Put the tomato pulp and tomato-paprika in a bowl and blend coarsely with the hand mixer's blender. Peel garlic, chop finely and add to the dip. Season with salt, pepper and Tabasco. Place the tomato and pepper dip in a bowl and garnish with finely chopped parsley to taste

4. 4

   For the apricot dip: Put the apricots on a sieve and let them drain. Collect the juice and measure half. Put the apricots, except for one half, into a bowl. Add the juice. Peel and chop the ginger and puree it together with the apricots with a blender. Clean spring onions, cut into fine rings and add to the dip, except for one tablespoon. Wash the chilli pepper, cut it in half, remove the seeds and cut it into fine rings. Add to the dip. Season to taste with salt, pepper and sugar. Cut the remaining apricot half into slices. Put the dip in a bowl and garnish with apricot slices and the remaining spring onion rings.

5. 5

   Take the potatoes out of the oven. Season with salt and pepper. Serve with dips

Nutrition Facts

KCAL
470 kcal

CARBS
57 g

FATS
18 g

PROTEINS
16 g