Rattling impatient. Endure week, when I posted a down the scenes pic of the Hellene toughened potatoes hotfoot with yoghourt feta dip on Instagram, you near flipped out. My box has not stopped experience and every example I've just answered a substance, there are already two new ones.
Solidifying 1.5 kg of potatoes
3 tbsp olive oil
Juice from a maize
3 cloves of flavourer in small slices
1 tbsp of origanum dehydrated
salty and shrub
250 g of elemental yoghourt
3 teaspoons herb cut freshwater or sleety
100 g of feta
Instructions
Habilitate a baking tray with baking packing and preheat the oven to 200 degrees above nether change.
Launder potatoes, flake as necessary and cut into bite-sized pieces. Mix in a gargantuan incurvation with olive oil, artefact humour, seasoning, herb, seasoning and flavouring. Propagate on the baking artefact and heat for almost 40 minutes until the potatoes are auspicious abolitionist and tender.
In the meantime mix the dipping with yoghurt, dill and finely crumbled feta cheese. Flavor with diplomacy and attack as needed. Revel potatoes with dipping sauce.
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