Baked Potatoes with Two Yogurt Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 750 grams waxy, new potatoes (medium-sized)
- 3 Tbsps olive oil
- coarse salt
- rosemary
- 500 grams Yogurt (0.1% fat)
- salt
- white peppers
- 1 pinch sugar
- 3 Tbsps Lime juice
- ½ tsp grated Lime zest
- 1 green yellow Hungarian wax pepper
- 4 pickled, green Pepperoncini
- cayenne pepper
- ½ Cucumber
- ¼ bunch parsley
- sweet ground paprika
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Rinse the potatoes thoroughly, dry well and halve lengthwise. Brush the potatoes with oil, sprinkle with salt, and place on a baking sheet along with some rosemary. Cook 20 minutes. Meanwhile, prepare the yogurt sauces. In a bowl, stir together the yogurt, sugar, lime juice and zest and season with salt and white pepper.
Rinse the pepperoncini and the Hungarian peppers, halve and remove the seeds. Cut them into fine strips or chop finely. Stir the peppers into half of the yogurt mixture and season with salt and pepper and dust with cayenne.
For the cucumber yogurt: Peel the cucumber and coarsely grate or finely slice and squeeze well to remove the liquid. Rinse the parsley, shake dry and chop. Stir the cucumber and parsley into the remaining half of the yogurt and season with salt and pepper. Dust with chile powder. Serve the potatoes with the yogurt sauces.
