Bay leaf and lemon potatoes with paprika dip

Ingredients for 4 servings:

• 1 kg potatoes
• 20 bay leaves
• 1 lemon(s), organic
• Sea salt
• pepper
• 8 tbsp olive oil
• 50 ml olive oil
• 1 red bell pepper(s)
• 1 slice(s) of toast
• 2 cloves garlic
• 2 tbsp sherry vinegar
• some cumin powder
• some paprika powder
• some chili flakes
• some lemon thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 160°C fan/convection oven. Clean the potatoes with the skin on, make a deep crosswise cut, and insert a bay leaf into each cut. Place the prepared potatoes in a deep bowl. Wash the lemons, rub them dry, and cut them into eighths. Add them to the potatoes. Add 2 teaspoons of salt and pepper and 8 tablespoons of olive oil to the potatoes and mix gently. Place the potato mixture on a baking tray and cook for 55 minutes, turning frequently. In the meantime, peel and roughly dice the bell peppers. Roughly dice the toast. Peel and dice the garlic cloves. Finely puree everything together with the vinegar. Finally, add 50 ml of olive oil in a thin stream while stirring. Season the dip with salt, pepper, cumin, paprika, and chili. Garnish the potatoes with the lemon thyme and serve with the bell pepper dip. 500 kcal per serving.