Crispy oven chips with dips

Name: Crispy oven chips with dips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes (firm boiling); 2-4 Tbsp Oil; 7-10 Tbsp salt, white pepper; 3 tablespoons (75 g) Salad Mayonnaise; 300 g Whole milk yoghurt; 100-125 g Sour cream or sour cream; 1-2 TEASPOONS mustard, 1-2 tsp vinegar; 1-2 TABLESPOONS ready roasted onions; 1/2 370- ml jar of tomato peppers; 7-10 Tbsp Sweet peppers; some stem(s) Parsley; 2 tomatoes, 1 garlic clove; 2-3 TEASPOONS Sesame; 1 TEASPOON coarse salt; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes (firm boiling)
2-4 Tbsp Oil
7-10 Tbsp salt, white pepper
3 tablespoons (75 g) Salad Mayonnaise
300 g Whole milk yoghurt
100-125 g Sour cream or sour cream
1-2 TEASPOONS mustard, 1-2 tsp vinegar
1-2 TABLESPOONS ready roasted onions
1/2 370- ml jar of tomato peppers
7-10 Tbsp Sweet peppers
some stem(s) Parsley
2 tomatoes, 1 garlic clove
2-3 TEASPOONS Sesame
1 TEASPOON coarse salt
baking paper

Directions

1
Wash the potatoes and cut into thick slices. Mix with oil. Place on a baking tray lined with baking paper. Salt the potatoes. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for about 20 minutes until golden brown. Turn over from time to time
2
Mix mayonnaise, yoghurt and sour cream. Divide the mixture into thirds. Season 1/3 with mustard, vinegar, salt and pepper. Sprinkle with fried onions
3
Drain tomato peppers well, dice. Stir into 1/3 cream. Season with salt, pepper and paprika
4
Wash and chop the parsley. Wash, seed and dice the tomatoes. Peel garlic and press it directly into the last third of the cream. Stir in tomatoes, parsley and sesame seeds. Season to taste with salt and pepper. Sprinkle potatoes with coarse salt and serve with the three dips