Smashed potatoes with dip

Ingredients for 1 servings:

• 7 small potatoes, e.g., new potatoes
• 200 ml olive oil
• 2 garlic cloves
• 1 tbsp, heaped parsley, chopped, for the potatoes
• salt and pepper
• 3 tbsp yogurt
• ½ onion(s), red
• 1 tbsp parsley, chopped, for the dip
• 1 dash of lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

simple and vegetarian

Pre-cook the potatoes and preheat the oven to 200°C (top/bottom heat). Mix olive oil, a crushed garlic clove, and parsley as a marinade. Season with salt and pepper. Place the potatoes in a small, suitable baking dish, coat with some of the marinade, and flatten with a glass. Spread the remaining marinade over the potatoes. Bake in the preheated oven for 40 minutes until crispy. For the dip, mix the yogurt, chopped onion, a crushed garlic clove, parsley, and lemon juice together and season with salt and pepper to taste. Serve the potatoes with the dip.