Bake potatoes on an oiled tray in the stove until crispy.
For the sauce, mash the avocado, fold in kitchen herbs, arugula, juice of one lemon, watercress, wild garlic and sorrel. Mix in whipped cream, season with salt and white pepper.
Serve potatoes with dressing. Sprinkle finely chopped shallots over the dish and garnish with tomato slices.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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