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7
KARTOFFELVIERTEL
POTATO WEDGES
FÜR 2 PERSONEN I FOR 2 PEOPLE
ZUTATEN:
7 mittelgrosse Kartoffeln I 2 TL Salz I 2 TL Knoblauchpulver I 2 TL Italienische
Kräuter I 25 g geriebener Parmesan I Olivenöl I Joghurt- oder Blauschim-
melkäsedressing mit Petersilie zum Dippen
ZUBEREITUNG:
1. Schneiden Sie die Kartoffeln in Viertel – ohne oder mit Schale – und geben Sie die
Viertel anschliessend in eine Schüssel. Die Stärke der Viertel bestimmt die Garzeit.
Je dünner diese geschnitten sind, desto schneller sind sie fertig. 2. Geben Sie die
Viertel in eine Schüssel und geben Sie einen Esslöffel Olivenöl hinzu. Gut mischen. 3.
Heizen Sie die Fritteuse auf 180˚C vor. 4. Mischen Sie in einer anderen Schüssel Salz,
Knoblauchpulver und die italienischen Kräuter. 5. Geben Sie den geriebenen Par-
mesan zu den Vierteln und mischen Sie alles gut durch. 6. Bestreuen Sie die Viertel
mit der Gewürzmischung. 7. Geben Sie die Viertel in den Frittierkorb. 8. Frittieren Sie
die Viertel 18 bis 22 Minuten bei 180˚C. Die Frittierzeit ist von der Stärke der Viertel
abhängig. 9. Schütteln Sie die Viertel nach 10 Minuten durch. 10. Mit Joghurt- oder
Blauschimmelkäsedressing servieren, das mit gehackter Petersilie angereichert wur-
de.
INGREDIENTS:
7 medium potatoes I 2 tsp salt I 2 tsp garlic powder I 2 tsp Italian seasoning
I 25 g grated parmesan I olive oil I yoghurt or blue cheese and parsley dres-
sing for dipping
PREPARATION:
1. Cut the potatoes into wedges (you can leave the skins on) and put them in a bowl.
The thickness of the wedges will determine the cooking time. The thinner the wed-
ges, the quicker they will be ready. 2. Put the wedges in a bowl and add a tablespoon
of olive oil. Mix well. 3. Preheat the fryer to 180˚C. 4. In another bowl, mix the salt,
garlic powder and Italian seasoning. 5. Add the grated parmesan to the wedges and
mix well. 6. Sprinkle the wedges with the herbs and spices. 7. Put the wedges in the
frying basket.8. Fry 9. Shake the wedges after 10 minutes. 10. Serve with a yoghurt
or blue cheese dressing for dipping, with some chopped parsley for added flavour.
7


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