Oven vegetables with sour cream dip

Name: Oven vegetables with sour cream dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg medium-sized potatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 medium-sized onions; 0?$? Peppers (e.g. yellow and red); 1 Garlic clove; 200 g Schmand; 125 g Salad Mayonnaise; 150 g Whole milk yoghurt; 3-4 Tbsp Tomato ketchup; 4 Stem(s) Oregano or basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg medium-sized potatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 medium-sized onions
0?$? Peppers (e.g. yellow and red)
1 Garlic clove
200 g Schmand
125 g Salad Mayonnaise
150 g Whole milk yoghurt
3-4 Tbsp Tomato ketchup
4 Stem(s) Oregano or basil

Directions

1
Wash or peel the potatoes thoroughly and cut into slices. Mix with the oil, salt, pepper and 1 teaspoon sweet paprika. Spread on a baking tray and roast in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes.
2
Turning now and then.
3
Onions peel and cut into slices. Clean, wash and cut the peppers into strips. After about 20 minutes mix onions and paprika into the potatoes. Fry everything ready.
4
Peel the garlic and press it through a garlic press. Mix with sour cream, mayonnaise, yoghurt and ketchup. Season to taste with salt and pepper. Wash the oregano, pluck off the leaves and sprinkle over the oven vegetables.
5
Serve the SchmandDip with it.