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🍽️ Crispy Oven Potatoes with Creamy Mascarpone Dip

744 kcal · 30 min · 4 servings

Ingredients

• 800 g 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. Wash the potatoes thoroughly and scrub them clean.
2. 2. Cut the potatoes in half lengthwise.
3. 3. Grease a baking tray generously with oil.
4. 4. Place the potato halves on the tray with the cut side facing up.
5. 5. Brush the surface of the potatoes with the remaining oil.
6. 6. Season the potatoes with salt and cumin.
7. 7. Preheat the oven to 180 degrees Celsius and activate the top and bottom heat setting.
8. 8. Bake the potatoes in the oven for about 30 minutes.
9. 9. In a bowl, 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 cream.
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 baked potatoes together with the sprouts and the mascarpone cream.
18. 18. Garnish the dish with the trimmed cress.

Nutrition per serving

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