Baked potatoes with two different sauces

Name: Baked potatoes with two different sauces
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 2 Onions; 4 Garlic cloves; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Noble sweet paprika; 1 TABLESPOON Tomato paste; 1 heaped Tsp Flour; 250 ml dry red wine; 250 ml Vegetable broth; 1 pinch Sugar; 200 g Whole milk yoghurt; 150 g Salad Mayonnaise; 7-10 Tbsp Peel and juice of 1 organic lemon; 10 branches Rosemary; 4 stems Parsley; 1 Wood skewer

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
2 Onions
4 Garlic cloves
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Noble sweet paprika
1 TABLESPOON Tomato paste
1 heaped Tsp Flour
250 ml dry red wine
250 ml Vegetable broth
1 pinch Sugar
200 g Whole milk yoghurt
150 g Salad Mayonnaise
7-10 Tbsp Peel and juice of 1 organic lemon
10 branches Rosemary
4 stems Parsley
1 Wood skewer

Directions

1
Wash the potatoes thoroughly and drain well. Mix potatoes well with 2 tablespoons of oil and 1 teaspoon of salt. Spread the potatoes on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 45 minutes.
2
In the meantime peel and finely dice the onions. Peel garlic and chop very finely. Heat 2 tablespoons of oil in a frying pan. Crumble the minced meat into it and fry well while turning. Add onions and half of the garlic and fry briefly. Season with salt, pepper and paprika. Add tomato paste and sauté briefly. Dust with flour, sweat and deglaze with red wine and stock. Bring to the boil and simmer for about 20 minutes at low to medium heat. Then season again with salt, pepper, paprika and sugar.
3
Mix yoghurt, mayonnaise, half lemon peel, 2 tablespoons lemon juice and the rest garlic. Season to taste with salt and pepper. Wash rosemary, shake dry and cut twigs in half. Remove the needles from the lower part of each branch.
4
Wash parsley, shake dry and chop finely. Remove potatoes from the oven. Hold potatoes one by one with large tweezers and pierce one hole each with a wooden skewer. Place 2 potatoes on top of each other and pierce 1 halved rosemary twig. Arrange everything and sprinkle the rest of the lemon peel on the yoghurt sauce, parsley on the chopped sauce.