Fried Potato and Dorblu Salad
- 150 g DORBLU Classic Wedge
- 500 g baby potatoes (firm, waxy variety)
- 100 g cherry tomatoes
- 1 red onion
- 1 chili pepper
- 1 handfull parsley
Preparation
Preparation time: 20 min.
Total time: 35 min.
Servings: 4
1) Preparation
Cut the DORBLU Classic into small pieces. Wash and halve the cherry tomatoes. Wash and roughly chop the parsley. Thinly slice the chili pepper crosswise. Peel the onion, cut in half, then slice into half rings. Wash and halve the potatoes. Cook the potatoes in boiling salted water for about 10–15 minutes, until they are cooked but still firm. Drain the potatoes and set aside. Heat a little olive oil in a frying pan. Add the cooked potatoes to the pan and fry over medium heat for about 5–7 minutes until golden brown and crisp.
2) Assemble the dish
Transfer the fried potatoes to a large bowl. Add DORBLU Classic, cherry tomatoes, onions, and parsley. Sprinkle chili pepper over the salad, then stir gently to combine. Season to taste with salt and pepper.
Enjoy your meal!