Paprika potatoes with matjes

Name: Paprika potatoes with matjes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 small red pepper; 4 TABLESPOONS Oil; 100 g Whipped cream; 250 g Schmand; 1 Apples; 3 Onions; 3 Gherkins (glass); 1/2 bunch Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 4 double matje filets; 7-10 Tbsp red onion rings

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
1 small red pepper
4 TABLESPOONS Oil
100 g Whipped cream
250 g Schmand
1 Apples
3 Onions
3 Gherkins (glass)
1/2 bunch Parsley
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
4 double matje filets
7-10 Tbsp red onion rings

Directions

1
Wash the potatoes, brush them thoroughly and cut in half. Clean, wash and cut the peppers into small cubes. Heat the oil in a pan and fry the potatoes over medium heat for 25-30 minutes until golden brown, turning occasionally. Whip the cream until semi-stiff. Mix sour cream and cream.
2
Wash the apple, quarter it, remove seeds. Cut quarter into fine slices. Peel onions and cut into fine rings. Cut cucumbers into thin slices. Wash parsley, dab dry and chop. Add apples, onions, cucumbers and parsley, except for a little bit for sprinkling, to the sour cream and season with pepper and some sugar. Fold diced peppers into the potatoes. Season with salt, pepper and paprika powder. Sprinkle with parsley. Rinse the maties and dab dry.
3
Add apples, onions, cucumbers and parsley, except for a little bit for sprinkling, to the sour cream and season with pepper and some sugar. Fold diced peppers into the potatoes. Season with salt, pepper and paprika powder. Sprinkle with parsley. Rinse the maties and dab dry. Arrange potatoes, housewife sauce and matie on plates. Garnish with red onion rings