| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 700 |
g |
Potatoes |
| 1 |
tb |
Butter |
| 200 |
g |
Yogurt |
| 2 |
tb |
Lemon juice |
| 1 |
|
Scallion (green part only) |
| 1 |
tb |
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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