Chop chops with hasselback potatoes

Ingredients for Chop chops with hasselback potatoes

Instructions for Chop chops with hasselback potatoes

To prepare the Chop chops with hasselback potatoes recipe, please follow these instructions:

Season the cucumbers with salt and let them stand for 15 minutes. Turn them completely free of water in a dish and mix it in the quark with oil and pepper.

Peel the potatoes and cut them into slices, but do not cut through the bottom potato still hanging together. Brush them lightly with oil and sprinkle them with a little coarse salt. Pour them into an ovenproof dish on the second row at 200 degrees for approx. 1 hour.

Season the chops on both sides and brown them in the butter. Put all the peppers on the forehead between the chops and let them fry for 5 minutes on each side after the chops are browned. Server dish accompanied by cucumbers in dressing.