Summary

Ingredients

• 3 tablespoon clarified butter
• 800 g potato (s), small, mostly waxy, peeled, cut lenthways into thin wedes
• salt
• Black pepper from the mill
• 300 g carrot (s), peeled, cut into 3 mm thin slices
• 1 clove garlic
• 200 g sour cream
• 1 bunch chives, cut into rolls

Print Recipe Pin Recipe

Instructions

1. Heat the clarified butter in a large non-stick pan, fry the potato wedges over a medium heat for about 15 minutes on all sides and season with salt and pepper. Add the carrot slices and the clove of garlic, cover and fry for approx. 10 minutes, then remove the clove of garlic. Carefully fold in the sour cream, heat, season with salt and pepper and serve sprinkled with chives.