Roast potatoes with spicy dips

Name: Roast potatoes with spicy dips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kg small new potatoes; 2-3 TABLESPOONS oil, coarse salt; 200 g Double cream cream cheese; 500 g Low-fat curd; 6-7 TABLESPOONS Mineral water; 7-10 Tbsp salt, white pepper; 1/2 bunch Dill; 1/2 bunch Chives; 1 collar Radishes; 50-75 g Smoked salmon; 7-10 Tbsp in thin slices; 50 g Diced ham; 1 TEASPOON Horseradish (glass); 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.2 kg small new potatoes
2-3 TABLESPOONS oil, coarse salt
200 g Double cream cream cheese
500 g Low-fat curd
6-7 TABLESPOONS Mineral water
7-10 Tbsp salt, white pepper
1/2 bunch Dill
1/2 bunch Chives
1 collar Radishes
50-75 g Smoked salmon
7-10 Tbsp in thin slices
50 g Diced ham
1 TEASPOON Horseradish (glass)
7-10 Tbsp Parsley

Directions

1
Brush the potatoes vigorously under water. Heat the oil - preferably in two large pans. Fry the potatoes for about 30 minutes, turning them frequently. Season with coarse salt
2
For the dips, stir cream cheese, quark and mineral water until smooth. Season to taste with salt and pepper. Divide the cheese cream into three portions
3
Wash the dill and chives, shake dry and chop finely. Clean and wash the radishes and cut them into thin sticks. Cut salmon into fine strips
4
Fry the diced ham crisply without additional fat, let it cool down. Mix one portion of cheese cream with salmon and dill, the 2nd portion with radishes and chives. Mix the 3rd portion of cheese cream with horseradish and ham. Arrange potatoes and dips. Garnish with parsley if desired.