Potatoes with Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,060 cal. | (50 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 164 g | (109 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 216 mg | (227 %) | ||
| Potassium | 4,271 mg | (107 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the potatoes
- 40 small potatoes
- salt
- 4 Tbsps olive oil
- 40 grams butter
- 2 Tbsps Caraway
- salt
- rosemary (and thyme sprigs)
- For the quark dip
- 200 grams Quark
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 Tbsp Whipped cream
- 3 Tbsps chopped Fresh herbs
- For the tomato dip
- 500 grams Tomatoes
- 1 onion
- 3 garlic cloves
- 1 bay leaf
- 1 Tbsp Tomato paste
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- Basil (for garnish)
Preparation steps
For the potatoes, rinse them well and cook in their skins in salted water.
Let the water evaporate, peel if desired and fry in some olive oil and butter until golden brown.
Transfer to a fondue pot and serve with fondue skewers.
Arrange various dips in bowls around the fondue pot and serve with salads if desired (such as coleslaw).
Serve garnished with rosemary and thyme.
For the quark dip, mix all the ingredients together and season with salt and pepper.
For the tomato dip, peel and finely chop the garlic and onion and sweat both until translucent in olive oil. Add the bay leaf and tomato paste and sauté briefly.
Blanch the tomatoes, rinse with cold water, peel, quarter, and coarsely chop the flesh. Add to the pan and simmer over low heat for 15 minutes. Strain through a sieve and season with salt, sugar and pepper.
