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.
In absence of an oven, stir fry the marinated potato slices on medium heat until they are completely cooked.
|Per serving / piece||Per 100 g / ml|
|fat||6.35 g||1.72 g|
|carbohydrate||1.40 g||0.38 g|
|protein||0.06 g||0.02 g|