Potato Galettes with Herb Quark
Thin, crispy potato slices with a fresh dip.
- 35 min
- 372 kcal / serving
- easy
- vegetarian
- Protein
- 15.1 g
- Fat
- 13 g
- Carbs
- 48.2 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g large potatoes
- 2 tbsp butter or oil
- Salt
- Pepper
- 150 g quark
- Fresh herbs (e.g. chives, parsley)
- 1 tsp lemon juice
Method
- Peel the potatoes and slice very thinly using a mandoline or knife.
- Heat butter or oil in a large pan over medium heat.
- Lay potato slices in the pan in a fan pattern in small portions, overlapping slightly to form a flat disc.
- Season with salt and pepper and fry the galette slowly until the underside is golden brown and crispy. Carefully flip and fry the other side until crispy as well.
- Drain finished galettes briefly on kitchen paper and keep warm while frying the remaining portions.
- For the herb quark, mix quark with finely chopped herbs, lemon juice, salt and pepper.
- Serve potato galettes with herb quark, garnish with additional herbs if desired.
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