Potato wedges with dip Picadilly nice recipe and very tasty, Good and Awesome
For 4 servings
Salt for sprinkling
2 tablespoons butter
2 tablespoons oil
1 glass of mixed pickles (about 360 g)
200 g mayonnaise
150 g natural yoghurt
1 tablespoon mustard
1 teaspoon freshly grated horseradish
Salt and freshly ground pepper
1 Set the oven to 200 ° C preheat. Clean the potatoes, wash and dry, then into quarters lengthwise.
2 potato quarters spread on a baking sheet. Bake in preheated oven at 200 ° C bake for about 30-45 minutes, until potatoes are golden brown.
3 potatoes take out, with the butter Spread and sprinkle with salt.
4 For the dip Peel the shallots and chop into small pieces. fry in oil and let cool glassy. Mixed Pickles drain on a sieve, liquid absorb it, then chop very finely or coarsely mash.
5 The mayonnaise with yogurt, pickles and onions and mix well. Season with mustard, fresh grated horseradish, salt and pepper. If the dip too tight, add a little liquid collected from the pickles underneath.
Preparation time: 20 minutes (plus baking time)
Per serving approximately 478 kJ kcal/2006
5 g protein, 43 g fat, 17 g KH
|Potato wedges with dip Picadilly|