Herbal Pot

Rating: 3.20 / 5.00 (10 Votes)

Total time: 45 min



Extensively rinse the potatoes and make them with the peel in salted water. Mix the low-fat curd in a baking bowl with the juice of one lemon, salt and pepper. Chop chili pepper finely. Clean arugula, rinse, spin dry and pluck into bite-sized pieces. Stir into the curd along with the finely chopped herbs and chile.

Add the cooked, peeled potatoes to the curd with a pinch of coarse salt.

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

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