Classic Vegetarian Dish
Baby Baked Potatoes with Sour Cream Sauce
with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 3 ½ lbs small potatoes
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 12 button Mushroom
- 4 ozs Arugula
- 18 ozs Sour cream
- 6 ozs Yogurt
- 2 Tbsps Basil
Preparation steps
1.
Rinse and halve the potatoes and grease a baking sheet with some oil. Season the potatoes with salt and pepper and place cut-side down on the baking sheet.
Bake in a preheated oven at 200°C / 400ºF on the second shelf from the bottom for about 30 minutes.
2.
Rinse the mushrooms. Place between the potatoes after the 30 minutes of cooking, season with salt and pepper, brush with some oil and bake for another 20 minutes.
Rinse and trim the arugula. Set some aside for the garnish and chop the rest.
Combine the sour cream, the yogurt, the chopped arugula and the basil and mix well. Season with salt and pepper.
3.
Transfer the potatoes and mushrooms to plates alongside some yogurt sauce and serve garnished with arugula.
