Hasselback Potato with Dip

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Hasselback Potato with Dip
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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)
Calorie460 kcal(22 %)
Protein11.16 g(11 %)
Fat29.09 g(25 %)
Carbohydrates48.81 g(33 %)
Sugar added0 g(0 %)
Roughage5.72 g(19 %)
Vitamin A195.75 mg(24,469 %)
Vitamin D0 μg(0 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.45 mg(29 %)
Vitamin B₆0.43 mg(31 %)
Folate48.52 μg(16 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.81 μg(2 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C54.78 mg(58 %)
Potassium1,343.16 mg(34 %)
Calcium146.6 mg(15 %)
Magnesium53.08 mg(18 %)
Iron2.74 mg(18 %)
Iodine0.04 μg(0 %)
Zinc0.88 mg(11 %)
Saturated fatty acids12.31 g
Cholesterol53.76 mg

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
cup cream cheese
½ cup Yogurt
4 Radish (diced)
2 tablespoons Chives
1 teaspoon lemon juice
How healthy are the main ingredients?
potatoolive oilgarlicthymecream cheeseYogurt

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.