Roasted Potatoes with Light Sauce

Name: Roasted Potatoes with Light Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Young potatoes; 100 g Plain yogurt; 0.5 tsp sweet paprika; 0.5 tsp Caraway seeds; 1 tsp Dried garlic; 1 tsp Salt; 1 tsp Dried basil; 0.5 tsp Pepper, black; 100 g Cream cheese; 5 pcs Radish, Norwegian, raw; 1 pcs Cucumber, Norwegian, raw; 1 pcs Dill; 2 tsp Yogurt (optional); 0.5 pcs Onions, spring or scallions (includes tops and bulb), raw; 1 tsp Lemon juice; 0.3 tsp Salt

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Fragrant young potatoes in a spiced marinade, roasted in the oven and served with a refreshing cottage cheese sauce made from fresh vegetables and herbs.

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Method

Wash the young potatoes of equal size thoroughly under running water with a brush, leaving the skin on.

Mix the yogurt with the spices, coat the potatoes well, and toss everything together. Let it sit for 10 minutes.

Transfer the potatoes with the marinade into a roasting bag and bake in the oven for 45 minutes.

For the light sauce, wash the vegetables and herbs thoroughly beforehand.

Just before serving, finely chop or grate the vegetables and mince the herbs. Mix everything together with the cottage cheese, adjusting the consistency with yogurt if needed (but go easy—the vegetables will release their liquid). Season with salt and lemon juice. Toss well.

To plate, split each potato lengthwise and place about 1 tablespoon of sauce in the opening.

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Roasted Potatoes with Light Sauce

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