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by Meryl Haley and Cheryl Goodenough
 

15 to 20 baby potatoes, unpeeled and parboiled

½ cup onion, peeled and finely chopped

1 TBSP basil

1 TBSP parsley

4 TBSP Greek yoghurt

1 clove garlic

1 TSP lemon rind

1 TBSP lemon juice

Salt

Oil

Score the potatoes with a fork.

Add the finely chopped onion and all other ingredients, except oil, to the potatoes and mix well so that the potatoes get a thick coating of the yoghurt mixture all over.

Leave the potatoes for 20 minutes or so to marinate in the herb mixture.

Preheat the oven to 200ºC.

Drizzle a little oil in a serving dish and add the potatoes.

Bake until slightly brown.

Serve hot with lemon juice.

 
 
 
Posted in humour |
Posted by Meryl Haley and Cheryl Goodenough
09 Feb 2010



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