John Myers
Tatar Patties with Potato Wedges
The perfect tatar patties with potato wedges recipe with a picture and simple step-by-step instructions.
- 150 g Waxy potatoes
- 0,5 tsp Hot paprika powder
- 2 tbsp Rapeseed oil
- Salt and pepper
- 1 Shallot
- 1 tbsp Capers
- 6 Stems Parsley
- 500 g Fresh tartare
- 4 tbsp Ketchup
- Preheat the oven to 220 degrees. Peel the potatoes and cut into 1-2 cm thick wedges. Mix with paprika powder and 1 tablespoon oil in a bowl, salt and distribute evenly on a baking sheet lined with baking paper. In the oven on the middle rail Bake for 35-40 minutes until golden brown and crispy.
- Finely dice the shallot. Finely chop the capers. Pluck the parsley leaves from the stalks and cut finely. Put the tartar with shallots, capers, parsley, salt and pepper in a bowl and knead everything well. Form 6 meatballs from the tartar and place in a hot one Fry the pan in 1 tablespoon of oil on each side for about 3-5 minutes over medium heat.
- Remove the meatballs from the pan and serve with the potato wedges and ketchup.
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