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Crispy potatoes with lime cream
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Ingredients
Directions
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Boil the potatoes with peel for about 20 minutes. Drain and pat dry. Cut the tops slightly.
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Place the potatoes side by side on the baking sheet and press them slightly flat with a pestle. Put in the refrigerator for about 1 hour so that they have cooled down.
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In the meantime, mix the ingredients for the lime cream and put the cream in the refrigerator.
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Preheat the oven to 180 ° C. Sprinkle the potatoes with the oil and roast them in the oven in 25-30 minutes until golden brown. Sprinkle with salt, parsley and mint. Serve the potatoes with the lime cream.
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Nutrition
550Calories
Sodium0% DV0g
Fat62% DV40g
Protein12% DV6g
Carbs13% DV40g
Fiber0% DV0g
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