Fried Potatoes with Leek

Ingredients12

• small waxy potatoes1 kg
• salt1 Prise
• leek500 g
• red bell pepper2 Stück
• onion1 Stück
• canola oil5 EL
• butter1 EL
• dried marjoram1,5 TL
• black pepper1 Prise
• ricotta500 g
• milk50 ml
• cress1 punnet

Instructions

1. 1

   Wash the potatoes thoroughly and parboil them unpeeled in salted water for about 10 minutes. Meanwhile, trim and wash the leek and cut it diagonally into 1 cm wide slices. Quarter the bell peppers lengthwise, deseed them and cut them into 1 cm wide strips. Peel the onion and cut it into strips. Drain the potatoes, let them steam off briefly and halve them lengthwise.

2. 2

   Heat the oil and butter in a large non-stick pan. Fry the potatoes, onion, leek and bell peppers over medium to high heat for 10-12 minutes, turning occasionally, until the potatoes are golden brown and crispy. Season with marjoram, salt and pepper.

3. 3

   Meanwhile, mix the quark and milk and season with salt and pepper. Briefly rinse the cress (1 punnet), cut it from the bed and stir it into the quark, except for 2 tbsp. Arrange the fried potatoes with the herb quark and sprinkle with the remaining cress.