Spicy potatoes with dip

Ingredients for 4 servings:

• 1 cup olive oil
• 1 tbsp paprika powder, sweet
• 2 tsp salt
• ½ cup chili flakes, dried
• 1 tsp, leveled pepper
• 1 tbsp Italian herbs
• 1 kg potatoes (triplets), small, new
• 2 cups sour cream
• 1 pinch of salt
• 1 tsp lemon juice
• 1 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for grill or oven

Boil the potatoes in salted water for about 15 minutes. In the meantime, make a marinade from the oil and spices, adding a little more oil if necessary to make it smooth. Drain the pre-cooked potatoes and let them steam off a little, then add them to the marinade while they are still warm and stir gently several times. While the potatoes marinate for at least half an hour, prepare the dip from sour cream, salt, and lemon juice, stir in the chives, and chill. To grill, put 4-5 potatoes, depending on their size, on a skewer and roast for about 10 minutes, turning several times so that the skins are nicely browned. To bake in the oven, place the potatoes on a baking tray and bake at 200°C for about 15-20 minutes, turning frequently. Serve the dip with the potatoes.