Fried Potatoes with Yogurt Dip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 700 grams small potatoes (cooked)
- 2 Tbsps olive oil
- salt
- 150 grams Cherry tomatoes
- 1 handful lamb's lettuce
- 50 milliliters Vegetable broth
- 1 Tbsp lemon juice
- For the dip
- 8 Peas
- rosemary
- Yogurt (0.1% fat) (for serving)
Preparation steps
1.
Peel the potatoes and depending on their size leave them whole or cut them in half. Heat the oil in a large skillet and saute the potatoes until golden brown, 4-5 minutes and season with salt.
2.
Rinse and halve the tomatoes. From a half cut out small mouths for the caterpillars. Rinse the mache and spin dry. In a bowl, stir together the broth and lemon juice.
3.
Drizzle the broth-lemon juice mixture onto plates and top with the mache. Arrange the potatoes in serpentine rows over the mache and top with cherry tomato halves. Cut two holes for eye sockets in a potato half and put in peas for the eyes. Place the sliver of tomato into the potato half for a mouth and poke rosemary sprigs into the top of the face for antennae. Serve with the yogurt dip.
