for the recipe Baked Potatoes with Cucumber & Capsicum Dip
|1 tbsp||Olive Oil (15ml)|
|15 g||Garlic Cloves (5-6 cloves, finely chopped)|
|1 tsp||Dried Oregano (5g)|
|1 tsp||Parsley (5g, dried)|
|1 tsp||Basil (5g, dried)|
|550 g||Potatoes (5 medium, sliced)|
|½ tsp||Salt (2.5g)|
|35 g||Cucumber (1/2 small, grated)|
|35 g||Green Bell Peppers (1/2 small, finely chopped)|
|30 g||Yoghurt (hung, chilled)|
|2 tbsp||Dr. Oetker FunFoods Mayonnaise Diet (60g)|
|½ tsp||Dr. Oetker FunFoods Garlic Chilli Dip (2.5g)|
|10 g||Tomato Ketchup|
Preheat oven to 180°C.
In a bowl add olive oil, garlic, basil, oregano, parsley and salt. Marinate the potato slices in the above mixture for 10-15 minutes.
Place potatoes in a single layer on a lightly greased baking sheet. Bake for 20-30 minutes. Turn potatoes occasionally to bake evenly from all sides.
In a bowl, add yogurt, diet mayonnaise, garlic chilli dip, cucumber and capsicum. Stir briefly.
Serve the baked potatoes with the creamy dip.
|Per serving / piece||Per 100 g / ml|