Jacket potatoes with avoziki

Ingredients for 4 servings:

• 1 kg potatoes, new
• 1 tsp caraway seeds
• 2 avocados
• 6 tbsp lemon juice
• 100 g cucumber(s)
• 2 cloves garlic
• 2 sprigs of dill
• 2 stalks of parsley, flat
• 1 red chili pepper(s)
• 4 tbsp Greek yogurt
• 3 tbsp sour cream
• n. B. Salt and pepper, mixed or black, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the potatoes with the caraway seeds in boiling salted water for about 20 minutes. Pit the avocados and scoop out the flesh from the skin. Roughly dice the avocado flesh and puree it with the lemon juice. Clean and rinse the cucumber, dry it, and finely dice it. Peel and finely dice the garlic cloves. Rinse the dill and parsley and shake dry. Finely chop the dill and chop the parsley leaves. Rinse, clean, cut lengthwise, deseed, and chop the chili pepper. Mix the natural yogurt with about 2 to 3 tablespoons of sour cream and the avocado puree. Stir in the diced cucumber and garlic, along with the finely chopped dill, chopped parsley, and chopped chili pepper. Season the dip with salt and pepper. Drain the boiled potatoes, let them steam briefly and serve them peeled (but everyone can do this themselves at the table) with the avoziki.