Potatoes With Yogurt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 700 | g | Potatoes |
| 1 | T | Butter |
| 200 | g | Yogurt |
| 2 | T | Lemon juice |
| 1 | Scallion, green part only | |
| 1 | T | Finely chopped parsley |
| 1/2 | Red pepper, finely chopped | |
| Salt and pepper | ||
| Butter | ||
| Greaseproof paper |
INSTRUCTIONS
Boil the potatoes 30 minutes with their skins (they should not be too soft). Remove peel from potatoes while they are still hot, cut potatoes into small cubes, then saute them in the butter and add salt and pepper to taste. In a bowl, stir together the yogurt, lemon juice, parsley and only the green stalk of the scallion (finely chopped). Add the red pepper, then mix in the potatoes. Butter a large piece of greaseproof paper and place the potatoes in the middle of it. Seal the paper around the potatoes, and put it on a baking pan in a preheated 190 C oven and bake for about 15 minutes. Unwrap the "package" onto a platter and serve immediately. From Francecas Hatzichristou in "Einai", August 13-19, 1991. Translated and typed for you by Karen Mintzias
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 237
Total Fat: 26.9g
Cholesterol: 71.6mg
Sodium: 51.6mg
Potassium: 934.4mg
Carbohydrates: 36.4g
Fiber: 4.5g
Sugar: 6g
Protein: 6.8g