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🍽️ Herb Dip with Oven Potatoes

678 kcal · 30 min · 4 servings

Ingredients

• 800 g medium-sized waxy potatoes
• 1 sprig thyme
• 100 ml olive oil
• 80 g sea salt
• 2 eggs
• 1 shallot
• 3 handfuls fresh herbs (chives, parsley, cress, chervil, borage, sorrel, burnet)
• 3 tbsp vegetable oil
• 1 tsp hot mustard
• 150 g yogurt
• 250 g sour cream
• lemon juice
• salt
• pepper (from the mill)
• 4 eggs

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Toss the potatoes in olive oil.
3. 3. Sprinkle with sea salt.
4. 4. Place them on a baking sheet lined with baking paper along with the thyme.
5. 5. Bake in the preheated oven for 25 to 30 minutes.
6. 6. Boil the eggs for about 10 minutes until hard-boiled.
7. 7. Rinse them under cold water.
8. 8. Peel them.
9. 9. Mash or chop them finely.
10. 10. Peel the shallot.
11. 11. Chop it finely as well.
12. 12. Wash the herbs.
13. 13. Shake off excess water.
14. 14. Pick off the leaves.
15. 15. Chop them very finely.
16. 16. Whisk the oil with the shallot, mustard, yogurt, and sour cream until smooth.
17. 17. Fold in the egg.
18. 18. Fold in the herbs.
19. 19. Season everything to taste with lemon juice, salt, and pepper.
20. 20. Boil the remaining eggs in boiling water for about 4 to 5 minutes.
21. 21. Serve the potatoes on plates.
22. 22. Top with the green sauce.
23. 23. Arrange the peeled, halved eggs alongside.

Nutrition per serving

• kcal: 678
• Protein: 18 g · Fett/Fat: 51 g · Carbs: 38 g