Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 medium potato (s)
- 1 lemon (s), untreated
- 2 tablespoon olive oil
- 50 ml vegetable stock, made with 3 pinches instant powder
- 1 tablespoon sea salt, coarse
- 2 tablespoon parsley, chopped
- 2 cloves garlic)
- 300 g yourt, low in fat
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small cubes. Rub the lemon peel and squeeze the fruit.
- Mix the potato cubes with the lemon zest and juice, oil and stock and place on a baking sheet lined with baking foil. Sprinkle with sea salt and bake in the preheated oven at 180 ° C (convection 160 ° C) on the middle rack, turning several times for about 25-30 minutes.
- For the dip, mash the garlic, mix with the yoghurt, season with salt and pepper and serve with the lemon potatoes.
- per person: Points value 4
- Tip:
- If you like to eat fish, just leave out the garlic yoghurt and serve fish with it.
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