Fried potato and beetroot slices with garlic and parsley and sour cream sauce

Ingredients for 1 servings:

• 2 m.-sized potatoes, raw
• 2 beetroots, ready, in foil
• 2 cloves garlic
• Fat, for 2 pans
• 1 tbsp sour cream, heaped
• 10 g parsley, fresh
• Salt
• black pepper, freshly ground
• Chili flakes (a matter of taste)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a starter or tasty snack when you get a little hungry

Finely chop the parsley and set aside. Peel the potatoes and slice them very thinly. Heat the fat in a pan over medium heat and fry the potato slices on both sides until light brown. Season to taste. Thinly slice the beetroot. Heat the fat in a second pan over medium heat and fry the beetroot on both sides until slightly translucent. Season to taste. Peel the garlic and slice it finely. Push the beetroot aside in the pan, reduce the heat, and let the garlic simmer gently for 2-3 minutes. Arrange the potato and beetroot slices in a fan shape on a plate and scatter the garlic slices over the top. Mix the sour cream well with the beetroot fat, stir in the parsley, and scatter it on the side of the prepared plate.