Roast potatoes with mushrooms and dip

Name: Roast potatoes with mushrooms and dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg Potatoes; 400–500 g Mushrooms; 2 medium-sized onions; 1 Garlic clove; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 Federation Chives; 500 g Cream curd; 150 g Yoghurt

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg Potatoes
400–500 g Mushrooms
2 medium-sized onions
1 Garlic clove
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 Federation Chives
500 g Cream curd
150 g Yoghurt

Directions

1
Wash the potatoes. Cover and cook for about 20 minutes. Quench, peel and let cool.
2
Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Peel and halve onions and cut them into rings. Peel garlic and press through. Cut potatoes into pieces.
3
Heat 4 tablespoons of oil in a large frying pan. Fry the potatoes in it in portions until golden brown. Season with salt, pepper and paprika. Distribute on the fat pan. Continue roasting in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 5-10 minutes.
4
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms, onions and garlic in it. Season with salt and pepper. Mix into the potatoes. Roast everything in the oven for about 10 more minutes.
5
Wash the chives, chop finely and put something aside for garnishing. Mix the rest of the chives with the quark and yoghurt. Season to taste with salt and pepper. Serve with the roast potatoes. Sprinkle with remaining chives.