Potato wedges with three kinds of dips
easy
50 mins
50 mins
Ingredients
- 75 g roasted peppers (glass)
- 800 g waxy potatoes
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 75 g Aiwar (piquant and spicy spice paste)
- 7-10 Tbsp Pepper
- 7 Stem(s) Mint
- 1 untreated lemon
- 125 g Cream cheese with yoghurt (13 % fat)
- 5 TABLESPOONS Milk
- 7-10 Tbsp Sugar
- 2 red chillies
- 1/2 (approx. 150 g) Avocado
- 150 g Skimmed milk yoghurt
- baking paper
Directions
- 1
Drain the peppers. Wash the potatoes thoroughly, cut them into slices and place them on a baking tray lined with baking paper. Sprinkle with oil and season with salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes.
- 2
In the meantime, puree the aiwar and the paprika with the chopping stick. Season to taste with salt and pepper. Wash mint, dab dry, put 1 tip aside for garnishing. Pluck the remaining mint leaves from the stalks and cut into fine strips.
- 3
Wash lemon hot and rub dry. Tear off the zest, leaving some aside for garnishing. Halve the lemon and squeeze it. Mix cream cheese, 1-2 tablespoons lemon juice, milk and mint strips.
- 4
Season to taste with salt, pepper and sugar. Wash the chillies and dab dry. Cut one pod into rings, removing the seeds. Put the rings aside for garnishing. Cut the remaining chillies in half, remove the stalk, remove the seeds and cut into pieces.
- 5
Remove the avocado flesh from the skin, cut into pieces, puree with yoghurt, 1-2 tablespoons lemon juice and chilli. Season to taste with salt and pepper. Take out the potatoes, season with pepper and possibly a little salt.
- 6
Serve the potatoes. Garnish guacamole with chilli rings, lemon-mint dip with mint and lemon wedges. Serve dips with the potatoes.
Nutrition Facts
320 kcal
35 g
14 g
10 g
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