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)
Fried Potato and Beetroot Slices with Garlic on Parsley Sour Cream Sauce
Fried Potato and Beetroot Slices with Garlic on Parsley Sour Cream Sauce

Instructions

  1. Cut the parsley very finely and set aside.
  2. Peel the potatoes and cut into very thin slices.
  3. Heat the fat in a pan on medium heat and fry the potato slices on both sides until light brown. Season to taste.
  4. Thinly slice the beetroot.
  5. 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.
  6. Peel the garlic and cut into fine slices.
  7. Push the beetroot aside in the pan, reduce the heat and let the garlic stew gently for 2-3 minutes.
  8. Arrange the potato and beetroot slices in a fan shape on a plate and spread the garlic slices over the top.
  9. 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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