Spicy potatoes with tart tart and horseradish dip

Name: spicy potatoes with tart tart and horseradish dip
Total time: 40 min
Yield: 4
Ingredients: 8 sticking potato; 1 tablespoon tomato paste; 1 tablespoon tomato ketchup; 2 tablespoon Meat bouillon; 1 mespoint cayenne pepper; 0.5 teaspoon paprika; 0.5 teaspoon cumin powder (djinten); 0.5 teaspoon coriander powder (ketoembar); 1 lemon; 3 laurel leaf; 6 clove garlic; 50 milliliters olive oil; 500 gram Broccoli; 4 tartar; 200 milliliters Greek yoghurt before the dip; 200 milliliters full yogurt before the dip; 2 tablespoon grated horseradish before the dip; 1 fresh ginger before the dip; 2 tablespoon fresh chives before the dip; 2 tablespoon fresh parsley before the dip

Ingredients

8 sticking potato
1 tablespoon tomato paste
1 tablespoon tomato ketchup
2 tablespoon Meat bouillon
1 mespoint cayenne pepper
0.5 teaspoon paprika
0.5 teaspoon cumin powder (djinten)
0.5 teaspoon coriander powder (ketoembar)
1 lemon
3 laurel leaf

6 clove garlic
50 milliliters olive oil
500 gram Broccoli
4 tartar
200 milliliters Greek yoghurt before the dip
200 milliliters full yogurt before the dip
2 tablespoon grated horseradish before the dip
1 fresh ginger before the dip
2 tablespoon fresh chives before the dip
2 tablespoon fresh parsley before the dip

Directions

Preheat the oven to 180 ° C. Boil the potatoes with salt for about 4 minutes. Drain and drain.
Mix the tomato puree with the stock, cayenne pepper and cumin. Scoop this mixture through the potatoes and spread them over a baking tray.
Put the lemon, laurel and garlic wedges between them and drizzle with 3/4 of the olive oil. Bake the potatoes in the oven in 20-25 minutes until golden brown.
Meanwhile, mix all the ingredients for the dip. Cook the broccoli.
Sprinkle the tart tarts with salt and pepper. Fry them for about 2 minutes per side in the rest of the oil.
Serve the potatoes with the tarttails, broccoli and dip.