Wash the potatoes thoroughly and cut them into cubes about three centimeters in size.
Place the potato cubes in a bowl and then pour plenty of boiling water over them. Let them stand for ten minutes. This washes out the excess starch and makes them crispier in the end.
Drain the water from the potato cubes and dry them with a tea towel.
Then mix them with the olive oil and the Ankerkraut “For potatoes” seasoning and place them on a baking tray lined with baking paper.
Bake the potatoes at 240 degrees top and bottom heat for about 30 minutes. Turn them over after 15 minutes.
To make the dip, simply mix the quark with the mayonnaise and Ankerkraut Patatas Bravas seasoning.
