Delicious oven-baked potatoes, cold served with a fresh coriander yogurt. Delicious at a barbecue or vegetable salad.

Recept Afdrukken
Oven-baked potatoes with coriander yogurt
Votes: 1
Rating: 5
You:
Rate this recipe!
If you have little time, you can already prepare the potatoes the night before. It can be served both cold and hot.
Prep Time 15 min
Cook Time 30 min
Servings
persons
Ingredients
Preparation of the potatoes
  • 500 gr potatoes the little ones
  • 3 tblspoon olive oil
  • 2 tspoon rosemary fresh or dried
  • 1/2 tspoon spicy pepper powder
  • pepper and salt
Preparation of the coriander yogurt
  • 125 gr greek yogurt
  • 1 tspoon mayonnaise
  • 1 spring onion
  • 1/2 spicy small red pepper
  • 1 handfull coriander chopped
  • 1 pickle
Instructions
Preparation of the potatoes
  1. First prepare the oil in which the potatoes are baked. Mix the oil with the rosemary, spicy paprika powder, pepper and salt. Rinse the potatoes under running water. I do not peel them. Mix them well under the oil and place them in an oven dish. Bake in a preheated oven at 170º for 30 minutes. (Note that if the potatoes are thicker, the cooking time may take longer) Let them cool down.
Preparation of the coriander yogurt
  1. Cut the pickle into small pieces. Chop the coriander. Cut both spring and chili pepper in small rings. Mix the Greek yogurt with the mayonnaise, the coriander and the pickle.
Serve
  1. Arrange the potatoes on a serving dish. Pour the coriander yoghurt on top. Add the spring and the Spanish pepper. (Sprinkle on top of the whole dish) If you still have oil in the oven dish in which the potatoes were baked, sprinkle over it. Seazon with pepper and salt.
Prep Time 15 min
Cook Time 30 min
Servings
persons
Ingredients
Preparation of the potatoes
  • 500 gr potatoes the little ones
  • 3 tblspoon olive oil
  • 2 tspoon rosemary fresh or dried
  • 1/2 tspoon spicy pepper powder
  • pepper and salt
Preparation of the coriander yogurt
  • 125 gr greek yogurt
  • 1 tspoon mayonnaise
  • 1 spring onion
  • 1/2 spicy small red pepper
  • 1 handfull coriander chopped
  • 1 pickle
Instructions
Preparation of the potatoes
  1. First prepare the oil in which the potatoes are baked. Mix the oil with the rosemary, spicy paprika powder, pepper and salt. Rinse the potatoes under running water. I do not peel them. Mix them well under the oil and place them in an oven dish. Bake in a preheated oven at 170º for 30 minutes. (Note that if the potatoes are thicker, the cooking time may take longer) Let them cool down.
Preparation of the coriander yogurt
  1. Cut the pickle into small pieces. Chop the coriander. Cut both spring and chili pepper in small rings. Mix the Greek yogurt with the mayonnaise, the coriander and the pickle.
Serve
  1. Arrange the potatoes on a serving dish. Pour the coriander yoghurt on top. Add the spring and the Spanish pepper. (Sprinkle on top of the whole dish) If you still have oil in the oven dish in which the potatoes were baked, sprinkle over it. Seazon with pepper and salt.
Notes