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Jacket potatoes with herb and yogurt sauce

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Ingredients for 4 servings:

  • 8 large potatoes, mostly waxy
  • 500 g yogurt
  • 1 cup cream cheese
  • 1 bunch of chives
  • 6 leaves of sorrel
  • 3 sprig(s) Lesser Burnet
  • 1 sage leaf
  • ½ handful of lemon thyme
  • 2 pinch(s) pepper, green
  • Salt
  • e.g. garlic or wild garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly and place them on a boil. Once the water boils, simmer for about another 35 minutes at medium heat. Meanwhile, thoroughly mix the yogurt and cream cheese. Wash the herbs, pat dry, and chop finely. Add the herbs and spices to the yogurt and cream cheese mixture, mix thoroughly, and season with salt. Set the dip aside to infuse until the potatoes are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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