Potatoes with Yogurt
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 700 | grams |
potatoes
|
|
| 1 | tablespoon |
butter
|
|
| 200 | grams |
yogurt
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
green only |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| ½ | each |
sweet red bell peppers
red, finely chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7E+2 | grams |
potatoes
|
|
| 15 | ml |
butter
|
|
| 2E+2 | grams |
yogurt
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
green only |
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 0.5 | each |
sweet red bell peppers
red, finely chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
Directions
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 sauté 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 cup oven and bake for about 15 minutes.
Unwrap the "package" onto a platter and serve immediately.
