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Ingredients
for
4
Country Potatoes with Radish-Chervil Dip
30 min.
Time:
Ingredientsfor
- For the potatoes
- 1 kilogram waxy potatoes
- salt
- Frying oil (for the fryer)
- For the dip
- 200 grams Sour cream
- 100 grams Sour cream
- 100 grams Whipped cream
- 1 bunch Radish
- ¼ Cucumber
- 2 stalks Chervil
- salt
- peppers
Preparation
1.
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.
2.
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.
3.
Deep fry the potatoes until golden yellow and then deep fry chervil briefly and remove from oil.
4.
Drain on paper towels and serve with sour cream dip.