Summary

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

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Instructions

1. Boil the potatoes in salted water for about 15 minutes.
2. In the meantime, make a marinade from the oil and spices, add a little more oil if necessary, so that it is smooth.
3. 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.
4. 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.
5. 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.
6. For the oven, place the potatoes on the baking tray and bake at 200 ° C for about 15-20 minutes, turning them often.
7. Serve the dip with the potatoes.