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Olive Oil Potato Yogurt
- 6-7 Quantity Potatoes
- 200 gr Yogurt
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 dessert spoon of tomato paste
- 1 Fisker Red Pepper
- 1 Fisker Mint
- 1 pinch of salt
- Peel the potatoes and boil in water. After cooling, sprinkle salt on the slicing and receive a serving dish.
- Mix the yogurt and garlic salt.
- Pour over the potatoes.
- Olive oil and tomato paste in a small pan, melt 1 teaspoon dried mint Stir.
- Pour over the yogurt.
- Serve, garnished red pepper and fresh mint.
- Bon appétit honey sugar.
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