Crispy fried potatoes with herb-quark remoulade

Name: Crispy fried potatoes with herb-quark remoulade
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g waxy potatoes; 1⁄2 Federation Chives and parsley; 150 g Low-fat curd; 1 TEASPOON medium hot mustard; 1 fresh protein (Gr. M); 7-10 Tbsp salt, pepper; 1 small onion; 1 bacon rind (or 1 tsp oil); 100 g Roast Beef Cuts

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g waxy potatoes
1⁄2 Federation Chives and parsley
150 g Low-fat curd
1 TEASPOON medium hot mustard
1 fresh protein (Gr. M)
7-10 Tbsp salt, pepper
1 small onion
1 bacon rind (or 1 tsp oil)
100 g Roast Beef Cuts

Directions

1
Wash potatoes thoroughly and boil in water for about 20 minutes. Then rinse the potatoes in cold water, remove the skin and let them cool down.
2
Wash the herbs for the tartar sauce. Cut the chives into small rolls, chop the parsley. Mix curd, mustard and herbs. Beat egg whites until stiff and fold in. Season tartar sauce with salt and pepper.
3
Peel and finely chop the onion. Cut the potatoes into slices. Heat up a large pan. Heat the bacon rind in the pan (see right). Then take it out. Fry the potatoes in the bacon fat for about 10 minutes, turning them until crispy and brown.
4
Fry the onion for the last 2-3 minutes. Season with salt and pepper. Serve fried potatoes with remoulade and roast beef.