Tartare with baked potatoes and chicory salad

Name: tartare with baked potatoes and chicory salad
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 800 bag bistro mini potatoes; 4 tartar; 4 tablespoon yoghurt dressing; 1 egg; 1 tablespoon chives; 3 swallows chicory; 40 gram arugula; 6 radishes

Ingredients

4 tablespoon olive oil
800 bag bistro mini potatoes
4 tartar
4 tablespoon yoghurt dressing
1 egg

1 tablespoon chives
3 swallows chicory
40 gram arugula
6 radishes

Directions

Cut the chives into pieces of 0.5 cm.
Cut the chicory into bars of three cm.
Cut the radishes into slices.
Heat three quarters of tablespoons of olive oil in a skillet, pour the potatoes through and fry them for five minutes.
Then remove the lid from the pan and fry until golden brown in five minutes, shoving regularly.
Sprinkle the tarttails with salt and freshly ground pepper and brush them with olive oil.
Fry them in a hot grill pan in a nice brown for six minutes and rosé inside.
Turn them after three minutes.
In a salad bowl, stir together the yoghurt dressing, eggs and chives and scoop the chicory, rocket and radish slices.
Serve the tartaries on plates with the potatoes and chicory salad next to it.