Thyme and bacon potatoes with dip

Name: Thyme and bacon potatoes with dip
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 12 medium-sized new potatoes (about 600 g); 1 Egg; 200 g Curd (20 % fat in dry matter); 5 TABLESPOONS Milk; 1 small onion; 1 small gherkin (glass); 2-3 stem(s) Parsley; 1/2 bunch Dill; 1/2 Beet Cress; 1/2 (approx. 100 g) Apples; 7-10 Tbsp salt, white pepper; 1/2 potty fresher or; 1 TEASPOON dried thyme; 6 thin slices of bacon (breakfast bacon; approx. 60 g); 1 TABLESPOON Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

12 medium-sized new potatoes (about 600 g)
1 Egg
200 g Curd (20 % fat in dry matter)
5 TABLESPOONS Milk
1 small onion
1 small gherkin (glass)
2-3 stem(s) Parsley
1/2 bunch Dill
1/2 Beet Cress
1/2 (approx. 100 g) Apples
7-10 Tbsp salt, white pepper
1/2 potty fresher or
1 TEASPOON dried thyme
6 thin slices of bacon (breakfast bacon; approx. 60 g)
1 TABLESPOON Oil

Directions

1
Wash the potatoes and brush them vigorously under water. Cook in water for about 15 minutes. Boil egg hard for about 10 minutes. Then quench, peel and chop
2
Stir curd and milk until smooth. Peel and chop the onion. Dice cucumber. Wash the herbs. Chop parsley and dill. Cut off the cress. Apple wash, quarter, core and dice
3
Stir the prepared ingredients into the quark. Season to taste with salt, pepper and some cucumber stock
4
Quench the potatoes, let them cool down a little. Wash the thyme, pluck. Halve the bacon and wrap around the potatoes. Heat oil. Fry the potatoes until crispy. Season with thyme, salt and pepper. Serve with the dip
5
Drink: cold beer