Fried Potato and Beetroot Slices with Garlic on Parsley Sour Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 medium potato (s), raw
- 2 beetroot, finished, in foil
- 2 cloves garlic
- Fat, for 2 pans
- 1 tablespoon sour cream, heaped
- 10 g parsley, fresh
- salt
- Black pepper from the mill
- Chilli flakes, (a matter taste)
Print Recipe
Pin Recipe Instructions
- Cut the parsley very finely and set aside.
- Peel the potatoes and cut into very thin slices.
- Heat the fat in a pan on medium heat and fry the potato slices on both sides until light brown. Season to taste.
- Thinly slice the beetroot.
- Heat the fat in the 2nd pan on medium heat and fry the beetroot on both sides until they are a little translucent. Season to taste.
- Peel the garlic and cut into fine slices.
- Push the beetroot aside in the pan, reduce the heat and let the garlic stew gently for 2-3 minutes.
- Arrange the potato and beetroot slices in a fan shape on a plate and spread the garlic slices over the top.
- Mix the sour cream in the frying fat of the beetroot, mix in the parsley and spread it on the side of the plate.
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