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Lemon potatoes with garlic yogurt

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Ingredients for 4 servings:

  • 8 m.-sized potatoes
  • 1 lemon(s), untreated
  • 2 tbsp olive oil
  • 50 ml vegetable broth, made with 3 pinch(s) instant powder
  • 1 tbsp coarse sea salt
  • 2 tbsp parsley, chopped
  • 2 garlic cloves
  • 300 g low-fat yogurt
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – low-fat recipe

Cut the potatoes into small cubes. Grate the lemon zest and juice the fruit. Mix the potato cubes with the lemon zest and juice, oil, and stock, and place on a baking tray lined with baking foil. Sprinkle with sea salt and bake in a preheated oven at 180°C (160°C fan oven) on the middle rack for about 25-30 minutes, turning frequently. For the dip, crush the garlic, mix with the yogurt, season with salt and pepper, and serve with the lemon potatoes. Per person: Points value: 4. Tip: If you like fish, simply omit the garlic yogurt and serve with fish.

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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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