Accompagnement
Parmesan-Roasted Potatoes with Yogurt Dip
50 minPour 4Nutri-Score C€
C
50 min
50 minParmesan-Roasted Potatoes with Yogurt Dip
ce qu’il vous faut
Ingrédients
potatoes (boiled, halved)Fruits et légumes800 g
olive oilÉpicerie40 ml
Parmesan cheese (finely grated)Produits laitiers60 g
Greek yogurtProduits laitiers150 g
parsley (chopped (dried or fresh))Fruits et légumes5 g
lemon juice (freshly squeezed)Fruits et légumes15 ml
garlic (grated or crushed)Fruits et légumes2 morceaux
saltÉpices4 g
black pepper (ground)Épices1 g
par portion
Nutrition
244kcal
- Glucides
- 36 g
- Protéines
- 7 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Make the yogurt dip
- Mix the Greek yogurt with lemon juice, crushed garlic and chopped parsley.
- Season with salt and pepper to taste.
- Étape 4
Serve
- Sprinkle the hot potatoes with a little extra Parmesan and parsley.
- Serve with the yogurt dip.