Fried potatoes from the tray with light remoulade

Name: Fried potatoes from the tray with light remoulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 Eggs (size M); 2 (80 g each) red onions; 4 TABLESPOONS Olive oil; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Stem(s) Oregano; 1 collar Parsley and chives; 100 g Gherkins; 250 g Whole milk yoghurt; 150 g light salad cream with low-fat yoghurt (4,9 % fat); baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 Eggs (size M)
2 (80 g each) red onions
4 TABLESPOONS Olive oil
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Stem(s) Oregano
1 collar Parsley and chives
100 g Gherkins
250 g Whole milk yoghurt
150 g light salad cream with low-fat yoghurt (4,9 % fat)
baking paper

Directions

1
Peel and wash the potatoes and cut them into thin slices. Boil eggs in boiling water for about 10 minutes until hard. Peel onions and cut them into thin slices. Mix potatoes, onions, oil and paprika in a bowl, season with salt and pepper.
2
Place the potatoes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the eggs, rinse in cold water and peel.
3
Wash the oregano and dab dry. Put 4 stems aside for garnishing. Pluck the remaining oregano leaves from the stems. Turn potatoes once and sprinkle with oregano leaves. Meanwhile wash parsley and chives and dab dry.
4
Pluck parsley from the stalks and cut into strips. Cut chives into rings. Dice gherkin finely. Chop eggs and mix with yoghurt, salad cream, parsley, cucumber and chives.
5
Season to taste with salt and pepper. Garnish potatoes with oregano and add tartar sauce.