Potato halves from the oven with two different dips
easy
40 mins
40 mins
Ingredients
- 1 kg small new potatoes
- 1 collar Rosemary and thyme
- 5 TABLESPOONS Olive oil
- 1 TABLESPOON coarse sea salt
- 300 g Tomatoes
- 1 small onion
- 150 ml Pizza and pasta sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 7-10 Tbsp Tabasco
- 1 collar Chives and parsley
- 300 g Whole milk yoghurt
- 2 TABLESPOONS black olives
- baking paper
Directions
- 1
Wash and brush the potatoes thoroughly under running water. Cut in half and spread on a baking tray lined with baking paper. Wash the rosemary and thyme, dab dry, put something aside for garnishing. Finely chop the rest. Sprinkle on potatoes.
- 2
Sprinkle with 4 tablespoons of olive oil and sprinkle with coarse salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime, wash, clean and seed the tomatoes and dice them. Peel and finely dice the onion. Mix both with tomato sauce and 1 tablespoon olive oil. Season with salt, pepper, sugar and Tabasco. Wash chives and parsley, dab dry. Put some chives aside for garnishing. Cut the chives into rings and chop the parsley finely. Mix yoghurt with the herbs and season with salt and pepper.
- 3
Wash chives and parsley, dab dry. Put some chives aside for garnishing. Cut the chives into rings and chop the parsley finely. Mix yoghurt with the herbs and season with salt and pepper. Garnish dip with chives put aside. Arrange potatoes with olives and put aside herbs. Serve with the two dips
Nutrition Facts
410 kcal
51 g
17 g
11 g
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