Spicy Herb Potatoes with Yogurt-Chile Pepper Dip
Ingredients
- Ingredients
- 16 medium waxy potatoes
- 3 sprigs thyme
- 100 milliliters olive oil
- 100 grams Sea salt
- 2 Tomatoes
- 2 chili peppers
- 1 garlic clove
- 250 grams Natural yogurt
- salt
Preparation steps
Preheat the oven to 200°C (approximately 400°F) heat. Rinse the thyme, shake dry, pluck off the leaves and chop finely. Toss potatoes first in olive oil and then in sea salt. Sprinkle with thyme and place on a parchment-lined baking sheet. Bake in preheated oven for 25-30 minutes.
Meanwhile, rinse tomatoes, remove stems, score crosswise on the bottom and dip briefly in boiling water. Shock in cold water, drain, peel, quarter and remove the seeds. Cut the flesh into small cubes. Rinse the chile peppers, cut in half, remove seeds and chop. Peel the garlic, squeeze through a garlic press and add to a blender along with the chile peppers, tomatoes and yogurt. Puree and season with salt. Remove potatoes from oven, insert a wooden stick into each potato and serve on a plate with the chile pepper dip.
