Baked crushed potatoes with soy, lemon and new thyme yoghurt and feta cheese
Crispy roasted potatoes crushed and accompanied by a zesty feta, thyme and lemon dip.
Preparation
Step 1
600 g potatoes – ½ tsp salt
Boil the potatoes in their skins in salted water. Drain and dry.
Place them on a baking tray lined with parchment paper and crush each one with the bottom of a jar or glass.
Step 2
2 tsp Kikkoman Naturally Brewed Soy Sauce – 3 tbsp olive oil – ¼ tsp pepper – ½ lemon – ½ tbsp thyme leaves
Grate the zest and squeeze the juice from the lemon. Mix the Kikkoman Soy Sauce, olive oil, pepper, lemon juice, lemon zest and thyme in a bowl. Coat each potato with the marinade using a brush.
Bake at 200 °C for about 30 minutes.
Step 3
150 g Greek yoghurt – 1 tsp Kikkoman Naturally Brewed Soy Sauce – ½ lemon – 80 g feta cheese – 1 garlic clove – ½ tbsp thyme leaves
Mix the yoghurt with the Kikkoman Soy Sauce, lemon juice, crushed feta cheese and a pressed garlic clove.
Pour the sauce over the baked potatoes. Sprinkle with fresh thyme and lemon zest.
Tip:
You can replace the thyme with your favourite herbs. Rosemary, mint or coriander also go well.
Recipe-ID: 1306
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600 g potatoes – ½ tsp salt
Boil the potatoes in their skins in salted water. Drain and dry.
Place them on a baking tray lined with parchment paper and crush each one with the bottom of a jar or glass.
2 tsp Kikkoman Naturally Brewed Soy Sauce – 3 tbsp olive oil – ¼ tsp pepper – ½ lemon – ½ tbsp thyme leaves
Grate the zest and squeeze the juice from the lemon. Mix the Kikkoman Soy Sauce, olive oil, pepper, lemon juice, lemon zest and thyme in a bowl. Coat each potato with the marinade using a brush.
Bake at 200 °C for about 30 minutes.
150 g Greek yoghurt – 1 tsp Kikkoman Naturally Brewed Soy Sauce – ½ lemon – 80 g feta cheese – 1 garlic clove – ½ tbsp thyme leaves
Mix the yoghurt with the Kikkoman Soy Sauce, lemon juice, crushed feta cheese and a pressed garlic clove.
Pour the sauce over the baked potatoes. Sprinkle with fresh thyme and lemon zest.
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