Crispy Potatoes with Cucumber Curd
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potatoes, waxy
- 4 tablespoon oil
- 2 teaspoons marjoram, dried
- Sea salt and pepper from the mill
- 0.5 ½ cucumber (s)
- 1 bunch radishes
- N / A chives and parsley
- 400 g low-fat quark
- 150 g plain yourt, low-fat
- 0.5 ½ lemon (s), juice from it
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Peel and wash the potatoes and cut them lengthways into wedges. Mix the potato wedges with oil, marjoram, salt and pepper and spread on a baking sheet lined with baking paper. Bake the potato wedges in the hot oven on the second rack from the bottom for about 40 minutes, turning once.
- In the meantime, peel the cucumber and cut in half lengthways, remove the seeds with a spoon. Clean and wash the radishes. Cut the cucumber and radishes into small cubes. Wash the herbs and shake dry. Pluck the parsley leaves from the stems and chop them finely, cut the chives into rolls.
- Mix the quark with the whisk with the yogurt and lemon juice in a bowl until smooth. Mix in the cucumber and radish cubes and season the quark with salt and pepper.
- Mix the parsley into the potato wedges and stir the chives into the quark. Serve the vegetable curd with the potatoes.
- Tip: If possible, the potatoes should not be baked too brown so that they do not contain too much harmful acrylamide. The potato wedges are less fat if you let them drain briefly on kitchen paper before serving.
- Calories: 361
- Protein: 21 g
- Fat: 9 g
- Carbohydrates: 47 g
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