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Spicy potatoes with spring dip

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Ingredients for 4 servings:

  • 1 kg triplets
  • 150 ml olive oil
  • 1 tbsp paprika powder, sweet
  • 2 tsp salt
  • 45 g chili flakes
  • 1 tsp pepper
  • 1 tbsp Italian herbs
  • 2 cups sour cream
  • Salt
  • lemon juice
  • 1 bunch of chives

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Boil the potatoes in salted water for about 15 minutes. In the meantime, make a marinade from the oil and spices, drain the potatoes, and add them to the marinade while still warm. Marinate for at least 30 minutes, or even more. Preheat the oven to 200 degrees Celsius (top/bottom heat). Mix the dip from the sour cream, chives, salt, and lemon juice. Drain the potatoes and spread them out on a baking sheet lined with baking paper. Bake for about 20 minutes, turning halfway through. Towards the end, briefly turn on the grill to crisp them up. Serve with the dip. It also tastes good cold.

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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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