Baked potatoes with herb dip

Name: Baked potatoes with herb dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Branch rosemary; 5 Stem(s) Thyme; 5 Stem(s) Oregano; 1 kg waxy potatoes; 4 TABLESPOONS Olive oil; 600 g beetroot; 1-2 TABLESPOONS coarse salt; 100 g black olives; 4 Stem(s) Dill; 4 Stem(s) Parsley; 500 g Low-fat curd; 150 g low-fat yoghurt (1,5 %); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Branch rosemary
5 Stem(s) Thyme
5 Stem(s) Oregano
1 kg waxy potatoes
4 TABLESPOONS Olive oil
600 g beetroot
1-2 TABLESPOONS coarse salt
100 g black olives
4 Stem(s) Dill
4 Stem(s) Parsley
500 g Low-fat curd
150 g low-fat yoghurt (1,5 %)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Oil

Directions

1
Wash rosemary, thyme and oregano, shake dry, pluck off leaves or needles and chop. Wash potatoes thoroughly and cut in half. Mix with herbs and olive oil. Peel beetroot and cut into slices.
2
Spread potatoes and beetroot on a baking tray coated with oil and season with 1-2 tablespoons of salt. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Distribute the olives on top about 15 minutes before the end of the cooking time.
3
For the dip, wash dill and parsley, shake dry, pluck leaves from the stalks and chop. Mix quark and yoghurt, season with salt, pepper and sugar. Stir in the herbs, except for something to sprinkle.
4
Arrange in a bowl and sprinkle with herbs. Serve the potatoes and beetroot with the dip.