Hot Potatoes with Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s) (triplets), small, new ones
- 1 cup olive oil
- 1 tablespoon paprika powder, mild
- 2 teaspoons salt
- 0.5 ½ cup chilli flakes, dried
- 1 teaspoon, leveled pepper
- 1 tablespoon herbs, Italian
- 2 cups sour cream
- 1 pinch (s) salt
- 1 teaspoon lemon juice
- 1 tablespoon chives
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water for about 15 minutes.
- In the meantime, make a marinade from the oil and spices, add a little more oil if necessary, so that it is smooth.
- Pour off the pre-cooked potatoes and let them evaporate a little, add them to the marinade while still warm and stir carefully several times.
- While the potatoes are marinating for at least half an hour, prepare the dip with sour cream, salt and lemon juice, stir in the chives and chill.
- For grilling, place 4-5 potatoes, depending on their size, on a skewer and roast for about 10 minutes, turning several times so that the skin is nicely browned.
- For the oven, place the potatoes on the baking tray and bake at 200 ° C for about 15-20 minutes, turning them often.
- Serve the dip with the potatoes.
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