Hasselback Potato with Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
460
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 kcal | (22 %) | ||
| Protein | 11.16 g | (11 %) | ||
| Fat | 29.09 g | (25 %) | ||
| Carbohydrates | 48.81 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.72 g | (19 %) |
more nutritional values
| Vitamin A | 195.75 mg | (24,469 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.44 mg | (4 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 3.45 mg | (29 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 48.52 μg | (16 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 0.81 μg | (2 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 54.78 mg | (58 %) | ||
| Potassium | 1,343.16 mg | (34 %) | ||
| Calcium | 146.6 mg | (15 %) | ||
| Magnesium | 53.08 mg | (18 %) | ||
| Iron | 2.74 mg | (18 %) | ||
| Iodine | 0.04 μg | (0 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 12.31 g | |||
| Cholesterol | 53.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups small, waxy potatoes
- 3 tablespoons olive oil
- 4 cloves garlic (gently crushed with the back of a knife)
- 1 bunch thyme
- ⅞ cup cream cheese
- ½ cup Yogurt
- 4 Radish (diced)
- 2 tablespoons Chives
- 1 teaspoon lemon juice
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tray with oil.
2.
Slice the potatoes thinly without cutting all the way through. Place on the prepared baking tray and fan them out. Drizzle with the oil and sprinkle with salt. Add the garlic and the thyme and bake for around 40 min turning and mixing every so often.
3.
Mix together the cream cheese and the yoghurt until smooth. Stir in the radishes and the chives and season with salt, lemon juice and ground black pepper.
4.
Remove the potatoes from the oven and serve with the cream cheese dip.
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