Marjoram-bacon potatoes with dip

Name: Marjoram-bacon potatoes with dip
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 20 small potatoes (800 g-1 kg); 1/2 bunch Chives, parsley and basil; some stem(s) Thyme; 1 small onion; 500 g Edible quark (20 %); 2 TABLESPOONS Oil (e.g. olive oil); 4-6 Tbsp Mineral water; 7-10 Tbsp salt, black pepper; 2 waistband / potty marjoram; 2 packs (100 g each; 10 slices each) Bacon; 7-10 Tbsp aluminium foil and some oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

20 small potatoes (800 g-1 kg)
1/2 bunch Chives, parsley and basil
some stem(s) Thyme
1 small onion
500 g Edible quark (20 %)
2 TABLESPOONS Oil (e.g. olive oil)
4-6 Tbsp Mineral water
7-10 Tbsp salt, black pepper
2 waistband / potty marjoram
2 packs (100 g each; 10 slices each) Bacon
7-10 Tbsp aluminium foil and some oil

Directions

1
Wash the potatoes thoroughly and boil in water for 15-20 minutes
2
Wash the chives, parsley, basil and thyme, shake dry and chop finely. Peel and chop the onion. Mix everything with quark, oil and mineral water, season
3
Wash the marjoram, pluck the leaves. Drain, rinse and peel the potatoes. Cover the potatoes with marjoram leaves and wrap 1 slice of bacon around each
4
Place potatoes on lightly oiled aluminium foil or grill pans. Grill on the hot grill for 8-10 minutes all around. Add herb dip