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
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.