Potatoes with Sauces

Ingredients

• 40 small potatoes
• Salt
• 4 tbsp olive oil
• 40 g Butter
• 2 tbsp caraway seeds
• Salt
• rosemary sprig (and thyme sprigs)
• 200 g quark
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 1 tbsp whipping cream
• 3 tbsp chopped herbs
• 500 g tomatoes
• 1 onion
• 3 Garlic cloves
• 1 bay leaf
• 1 tbsp Tomato Paste
• 3 tbsp olive oil
• Salt
• pepper (ground)
• a pinch of sugar
• basil (for garnish)

Instructions

1. 1.

   Wash the potatoes and cook them with their skins in salted water.

2. 2.

   Let them steam well. Depending on taste, peel or leave unpeeled and fry in olive oil and butter until golden brown.

3. 3.

   Transfer to a fondue pot and serve with fondue forks.

4. 4.

   Arrange various sauces in small bowls around the fondue pot and serve with salads, e.g., cabbage salad.

5. 5.

   You can also offer a dip (quark dip). Mix all ingredients together and season with salt and pepper.

6. 6.

   Peel garlic and onion, finely chop them, and sauté both in hot olive oil until translucent. Add bay leaf and tomato paste, let it simmer briefly. Boil tomatoes, cool, peel, quarter, roughly chop, and add to the pot. Simmer on low heat for 15 minutes, then strain through a sieve and season with salt, sugar, and pepper.