Cutlets with roasted potatoes and dip

Cutlets served with roasted potatoes, peppers, onions, and a cool dip on the side.

• 900 g potatoes
• 1 tbsp oil
• Salt
• Pepper
• 2 red peppers
• 1 red onion
• 3 dl sour cream
• 1 pack holiday dipping spice (à 26 g)
• 4 boneless cutlets (150 g each)
• 1/2 tbsp oil

Method

1. 1
   Set the oven to 225°C.
2. 2
   Cut the potatoes into pieces (if they are large) and mix with half of the oil and season with salt and pepper.
3. 3
   Pour the potatoes out on a baking sheet and put in the middle of the oven for about 15 minutes.
4. 4
   Split, core and cut the peppers into large pieces.
5. 5
   Peel and cut the onion into wedges.
6. 6
   Mix the onion and paprika with the rest of the oil and season with salt and pepper.
7. 7
   Put the vegetables on the potato tray and put the tray in for another 10 minutes.
8. 8
   Mix the sour cream with the dip mix.
9. 9
   Fry the cutlets, about 4 minutes on each side, in the oil in a frying pan.
10. 10
    Season with salt and pepper.
11. 11
    Serve the cutlets with dip and roasted vegetables.