← All recipes

🍽️ Crispy Oven Potatoes with Mushroom Topping

365 kcal · 30 min · 4 servings

Ingredients

• Potatoes, mainly waxy 8 pcs
• Salt pinch
• Olive oil 2 tbsp
• Mushrooms, brown 400 g
• Onions, yellow 1 pc
• Chives, fresh 20 g
• Oil 1 tbsp
• Pepper, black ground pinch
• Yogurt, plain 300 g

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Cook the potatoes covered for about 20 minutes.
6. 6. Preheat the oven to 220 °C (convection/fan).
7. 7. Drain the potatoes once they are cooked.
8. 8. Poke the potatoes all around with a fork.
9. 9. Drizzle the potatoes with olive oil.
10. 10. Place the potatoes in the oven.
11. 11. Bake them for about 10 minutes.
12. 12. Wipe the mushrooms with a kitchen towel if necessary.
13. 13. Quarter the mushrooms.
14. 14. Halve the onion.
15. 15. Peel the onion.
16. 16. Cut the onion into small cubes.
17. 17. Wash the chives.
18. 18. Shake the chives dry.
19. 19. Cut the chives into fine rings.
20. 20. Heat the oil in a pan over high heat.
21. 21. Fry the mushrooms and onions together for about 4 minutes.
22. 22. Season the pan mixture with salt and pepper.
23. 23. Put the yogurt into a bowl.
24. 24. Mix the yogurt with the chives.
25. 25. Adjust the seasoning of the yogurt mixture with salt and pepper.
26. 26. Take the potatoes out of the oven.
27. 27. Slightly break open the potatoes.
28. 28. Place the chive yogurt on the potatoes.
29. 29. Arrange the mushrooms on top.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 365
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 52 g