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Ingredients
for
4
Crispy Baked Potatoes
25 min., ready in 1 hr 5 min.
Time:
Ingredientsfor
- Ingredients
- 1 kilogram waxy potatoes
- 2 Tbsps Polenta (maize meal)
- salt
- freshly ground peppers
- 100 milliliters Corn oil
- 3 sprigs rosemary
- 150 grams Crème fraiche
- 150 grams Yogurt (0.1% fat)
- 2 tsps herbes de Provence
- 1 tsp lemon juice
Preparation
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Rinse the potatoes thoroughly and cut into bite-size pieces. Mix with the polenta and oil and season with salt and pepper. Place in an ovenproof dish (or spread on a baking sheet).
Rinse the rosemary, shake dry place it with the potatoes.
Bake for about 40 minutes on the middle shelf, turning half way through.
3.
For the dip, mix the crème fraîche with the yogurt and the herbs of Provence. Season with lemon juice, salt and pepper.
4.
Serve the potatoes with the dip.