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KARTOFFELVIERTEL
POTATO WEDGES
FÜR 3-4 PERSONEN I FOR 3-4 PEOPLE
ZUTATEN:
1 kg Kartoffeln I 1,5 TL Salz I 2 TL Knoblauchpulver I 2 TL Italienische Kräuter I 25 g geriebener
Parmesan I Olivenöl I Joghurt- oder Blauschimmelkäsedressing mit Petersilie zum Dippen
ZUBEREITUNG:
1. Schneiden Sie die Kartoffeln in Viertel, ohne oder mit Schale. 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 Parmesan zu den Vierteln und mischen Sie alles gut durch. 6. Bestreuen Sie die Viertel mit
der Gewürzmischung. 7. Um zu vermeiden, dass die Viertel am Korb kleben, können Sie den Korb eventuell
zunächst mit etwas Öl einsprühen. 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 wurde.
INGREDIENTS:
1 kg potatoes I 1,5 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 dressing for dipping
PREPARATION:
1. Cut the potatoes into wedges, you can leave the skins on. The thickness of the wedges will determine
the cooking time. The thinner the wedges, 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. To prevent the wedges from sticking to the side of the fryer, you may
want to spray it with some oil. Put the wedges in the frying basket. 8. Fry for 18-22 minutes 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.
34


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