Guarnición
Parmesan-Roasted Potatoes with Yogurt Dip
50 minPara 4Nutri-Score C€
C
50 min
50 minParmesan-Roasted Potatoes with Yogurt Dip
lo que necesita
Ingredientes
potatoes (boiled, halved)Frutas y verduras800 g
olive oilDespensa40 ml
Parmesan cheese (finely grated)Lácteos60 g
Greek yogurtLácteos150 g
parsley (chopped (dried or fresh))Frutas y verduras5 g
lemon juice (freshly squeezed)Frutas y verduras15 ml
garlic (grated or crushed)Frutas y verduras2 piezas
saltEspecias4 g
black pepper (ground)Especias1 g
por ración
Nutrición
244kcal
- Carbohidratos
- 36 g
- Proteínas
- 7 g
- Grasas
- 8 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Rallador
paso a paso
Preparación
- Paso 1
Prepare the potatoes
- Boil the potatoes until tender, then drain and let them cool slightly.
- Halve or lightly crush them so the edges catch the seasoning.
- Paso 2
Coat and roast
- Toss the potatoes with olive oil, grated Parmesan, salt and pepper.
- Spread them on a baking tray in a single layer.
- Roast until golden and crispy.
- Paso 3
Make the yogurt dip
- Mix the Greek yogurt with lemon juice, crushed garlic and chopped parsley.
- Season with salt and pepper to taste.
- Paso 4
Serve
- Sprinkle the hot potatoes with a little extra Parmesan and parsley.
- Serve with the yogurt dip.
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