Fried potatoes with herb dip

Name: Fried potatoes with herb dip
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Potatoes; 1 red onion; 1/2 bunch Chives; 2 stem(s) Parsley; 2 Tomatoes (about 60 g each); 150 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 g Oil; 10 g Bündnerfleisch

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Potatoes
1 red onion
1/2 bunch Chives
2 stem(s) Parsley
2 Tomatoes (about 60 g each)
150 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 g Oil
10 g Bündnerfleisch

Directions

1
Cook the potatoes for about 20 minutes in boiling water. Then rinse with cold water, peel and leave to rest. In the meantime peel onion and dice finely. Wash the chives and cut into small rolls. Wash parsley and chop it, except for a few leaves for garnishing.
2
Wash and clean the tomatoes. Cut a tomato into quarters and remove the seeds. Cut the flesh into small cubes. Cut the rest of the tomato into slices. Mix quark, onion and herbs. Season with salt and pepper. Cut potatoes into slices. Heat oil in a pan. Fry the potatoes for about 8 minutes while turning them over. Season with salt and pepper.
3
Cut potatoes into slices. Heat oil in a pan. Fry the potatoes for about 8 minutes while turning them over. Season with salt and pepper. Arrange tomato slices, fried potatoes and dip. Sprinkle with tomato cubes and parsley leaves. Serve with Bündnerfleisch