Roast potatoes with dip

Name: Roast potatoes with dip
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.5 kg Potatoes; 9 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 300 g small mushrooms; 2 Onions; 1/2 bunch Chives; 400 g Low-fat curd; 1 TABLESPOON Vinegar; 4 TABLESPOONS Milk; 1 TEASPOON Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.5 kg Potatoes
9 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
300 g small mushrooms
2 Onions
1/2 bunch Chives
400 g Low-fat curd
1 TABLESPOON Vinegar
4 TABLESPOONS Milk
1 TEASPOON Sugar

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain, peel and roughly chop. Heat 3 tablespoons of oil in two large pans and fry the potatoes for 15-20 minutes, turning them over. Season to taste with salt, pepper and paprika
2
Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Put potatoes in a pan. Heat 3 tablespoons of oil in the empty pan. Fry the mushrooms for about 8 minutes while turning. After about 4 minutes add onion strips. Season to taste with salt and pepper
3
Wash the chives, shake dry. Stir curd, vinegar and milk until smooth. Season with chives, except for a little bit for sprinkling, salt, pepper and sugar. Mix the fried potatoes and mushroom pan and serve. Sprinkle with chives. Add the herb quark