French Fries Barrier

Preparation white sauce:

Mix yogurt, crème fraîche and whipped cream with mustard – add chives, season with olive oil and salt – ready!

Preparation tomato sauce:

Put canned tomatoes with juice in a saucepan. Remove stalks and chop with a spoon. Add diced garlic, onions and other ingredients, cover and simmer for 40 minutes on low heat. Now strain through a sieve – season with salt and pepper and perhaps thicken with a little bit of paradeis pulp. If you don’t want a smooth, fine sauce, just take the paradeis sauce unstrained.

Preparation of fries:

Peel the potatoes and cut them into strips, then rinse the strips thoroughly so that they are in clear water – then drain them and fry them in olive oil at the highest temperature in a frying pan or deep fryer for 7 to 8 minutes.

Remove them from the fat, let them rest for 10 minutes and then fry them for another 3 to 4 minutes until crispy brown. Then season with salt and serve with white and red sauce. You can do without two frying processes if you fry peeled garlic cloves! Before frying, make a small heat test – put a small piece of potato in the fat – if it crackles and sizzles, the fat is hot enough.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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