Country Potatoes with Radish-Chervil Dip

For the potatoes: Scrub the potatoes thoroughly and cut into wedges. Blanch for 3-5 minutes in plenty of boiling salted water, drain well and pat dry. Heat cooking oil in the fryer.

For the dip: Rinse the radishes, trim and slice into small sticks. Rinse the cucumber, peel, scrape out the seeds and also slice into small sticks. Rinse the parsley, pluck a few leaves for garnish and finely chop the rest. Beat cream until stiff and mix with sour cream and sour seasoning and mix the vegetables with salt and pepper.

Deep fry the potatoes until golden yellow and then deep fry chervil briefly and remove from oil.