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🍽️ Oven Potatoes with Fresh Dip

744 kcal · 30 min · 4 servings

Ingredients

• 800 g new potatoes
• 3 tbsp olive oil
• cumin (salt, pepper)
• 500 g mascarpone
• 6 tbsp lemon juice
• 1 pinch sugar
• 3 tbsp fruit vinegar
• 1 tsp mustard
• 1 bunch radishes
• 200 g bean sprouts
• 1 box cress

Instructions

1. 1. Preheat the oven to 180 degrees.
2. 2. Wash the potatoes thoroughly and brush them clean.
3. 3. Cut the potatoes in half lengthwise.
4. 4. Grease a baking tray generously with oil.
5. 5. Place the potato halves on the tray with the cut side facing up.
6. 6. Brush the surface of the potatoes with the remaining oil.
7. 7. Sprinkle salt and cumin over the potatoes.
8. 8. Bake the potatoes in the oven for 40 minutes.
9. 9. Mix the mascarpone with salt, pepper, and sugar.
10. 10. Add 5 tablespoons of lemon juice, 2 tablespoons of vinegar, and mustard to the mascarpone mixture.
11. 11. Wash the radishes and shred them into thin strips.
12. 12. Fold the radish strips into the mascarpone mixture.
13. 13. Pour boiling water over the sprouts in a sieve.
14. 14. Rinse the sprouts immediately with cold water.
15. 15. Let the sprouts drain well.
16. 16. Mix the sprouts with 1 tablespoon of fruit vinegar, lemon juice, salt, and a pinch of sugar.
17. 17. Serve the oven potatoes together with the sprouts and the dip.
18. 18. Sprinkle the cut cress over the dish.

Nutrition per serving

• kcal: 744
• Protein: 14 g · Fett/Fat: 59 g · Carbs: 40 g