Country potatoes with radish chervil dip

Ingredients

• 1 kg potatoes (firm boiling)
• Salt
• frying oil (for the fryer)
• 200 g Sour Cream
• 100 g Sour cream
• 100 g heavy cream
• 1 bunch radishes
• 0.25 Cucumber
• 2 stalks chervil (to taste)
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes thoroughly and cut into wedges. Blanch in plenty of salted water for 3-5 minutes, then drain well and pat dry if needed. Heat frying oil in a deep fryer.

2. 2.

   For the dip, wash and trim radishes, then finely slice into sticks. Wash cucumber, peel, remove seeds, and slice similarly. Wash chervil, pick small leaves and finely chop the rest. Whip heavy cream until stiff, then mix with sour cream and sour cream, season with salt and pepper, and fold in the vegetables.

3. 3.

   Fry the potatoes until golden yellow, adding a touch of chervil just before removing from oil.

4. 4.

   Drain on paper towels and serve the potatoes with the sour cream dip on plates.