Baked potatoes with two sauces

Name: Baked potatoes with two sauces
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg small new potatoes; 2 TABLESPOONS Oil; 1 TEASPOON Sweet peppers; 1 TEASPOON dried. Parsley; 7-10 Tbsp Pepper, coarse sea salt; 500 g low-fat yoghurt; 100 g Yoghurt Salad Cream; 2 Spring onions; 2 small matie fillets; 1 TABLESPOON Lemon juice; 7-10 Tbsp Curry, sugar, salt; 1 collar Radishes; 1/2 Beet Cress

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg small new potatoes
2 TABLESPOONS Oil
1 TEASPOON Sweet peppers
1 TEASPOON dried. Parsley
7-10 Tbsp Pepper, coarse sea salt
500 g low-fat yoghurt
100 g Yoghurt Salad Cream
2 Spring onions
2 small matie fillets
1 TABLESPOON Lemon juice
7-10 Tbsp Curry, sugar, salt
1 collar Radishes
1/2 Beet Cress

Directions

1
Brush potatoes vigorously under water, dab dry. Mix oil, paprika, parsley, some pepper and 1-2 teaspoons of sea salt. Mix potatoes with it. Bake on a baking tray in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes. Turn 1x in between
2
Mix yoghurt and salad cream. Clean and wash spring onions, cut into fine rings and fold in. Halve the yoghurt sauce
3
For the Matjes curry sauce, rinse matjes, pat dry and dice finely. Fold under 1 half of yoghurt sauce. Season with lemon juice, approx. 1 teaspoon curry, 1 pinch of sugar, pepper and salt if necessary
4
For the radish and egg sauce, boil the egg hard. Quench, peel and let it cool down. Wash cucumber, peel if necessary. Clean and wash the radishes. Dice vegetables and egg finely. Rinse cress, cut from the bed. Stir everything into the rest of the sauce. Season to taste with salt and pepper. Fill the sauces into small bowls and arrange with the potatoes