John Myers
Contents
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Ingredients
For the potatoes:
- 6 medium sized Potatoes
- 1 half a teaspoon Onion powder
- 4 tablespoon Extra virgin olive oil
- 4 tablespoon Crushed red pepper
- 1 half a teaspoon Garlic powder
- 5 Rosemary sprigs
- 5 Fleur de Sel sea salt
For the herb dip:
- 150 ml Cream
- 1 bunch Chives fresh
- 2 Branches Lemon balm fresh
- 2 Branches Fresh smooth parsley
- 3 leaves Borage fresh
- 1 branch Lovage fresh
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon White wine vinegar
- 1 teaspoon Salt
- 500 g Quark 40%
Instructions
- I prepare the herb dip the day before so that it can soak in the fridge overnight.
- To do this, wash all the herbs and pat them dry again, then cut them into very fine pieces and put them in a tall, narrow blender jar; Add the cream, oil, vinegar and salt and work through with a hand blender until you have a creamy-greenish mixture. Only now gradually fold in the quark. Pour the dip into a serving vessel and let it steep in the refrigerator overnight.
- The next day everything happens very quickly: preheat the oven to 200 degrees and line a baking sheet with baking paper. Take the herb dip out of the fridge and garnish with a few herbs before serving.
- Pluck the rosemary needles from the branches and cut them into small pieces. Mix the oil in a small container with the garlic powder, onion powder and pul biber and finally stir in the rosemary.
- Wash or brush the potatoes thoroughly, pat dry again and cut into slices about 2 cm thick. Napkin with the oil mixture and place on the laid out baking sheet. Bake on the middle rack for about 40 minutes; Drizzle with the rest of the rosemary oil 10 minutes before the end of the cooking time and finish baking. Sprinkle the potatoes with a little fleur de sel and serve with the fresh herb dip.
- Note 6: the herbs in the dip can be changed as desired, depending on what the herb bed is currently offering.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 9.3gProtein: 4.5gFat: 13.4g
