Summary

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

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Instructions

1. Cut the potatoes into small cubes. Rub the lemon peel and squeeze the fruit.
2. 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.
3. For the dip, mash the garlic, mix with the yoghurt, season with salt and pepper and serve with the lemon potatoes.
4. per person: Points value 4
5. Tip:
6. If you like to eat fish, just leave out the garlic yoghurt and serve fish with it.