for the recipe Baked Potatoes with Cucumber & Capsicum Dip
1 tbsp | Olive Oil (15ml) |
15 g | Garlic Cloves (5-6 cloves, finely chopped) |
1 tsp | Dried Oregano (5g) |
1 tsp | Parsley (5g, dried) |
1 tsp | Basil (5g, dried) |
550 g | Potatoes (5 medium, sliced) |
0.5 tsp | Salt (2.5g) |
35 g | Cucumber (1/2 small, grated) |
35 g | Green Bell Peppers (1/2 small, finely chopped) |
30 g | Yoghurt (hung, chilled) |
2 tbsp | Dr. Oetker FunFoods Mayonnaise Diet (60g) |
0.5 tsp | Dr. Oetker FunFoods Garlic Chilli Dip (2.5g) |
10 g | Tomato Ketchup |
Preheat oven to 180°C.
In a bowl add olive oil, garlic, basil, oregano, parsley and salt. Marinate the potato slices in the above mixture for 10-15 minutes.
Place potatoes in a single layer on a lightly greased baking sheet. Bake for 20-30 minutes. Turn potatoes occasionally to bake evenly from all sides.
In a bowl, add yogurt, diet mayonnaise, garlic chilli dip, cucumber and capsicum. Stir briefly.
Serve the baked potatoes with the creamy dip.
Per serving / piece | Per 100 g / ml | |
---|---|---|
energy |
260kJ 62kcal |
71kJ 17kcal |
fat | 6.35g | 1.72g |
carbohydrate | 1.40g | 0.38g |
protein | 0.06g | 0.02g |