Potato balls with yogurt dip

Potato balls can be baked in the oven without additional frying. To round off the taste experience, add a refreshing yogurt dip to the balls. Yoghurt sauces can be used in a variety of ways and seasoned to taste.

Ingredients for a baking tray full of potato balls:

• 800 g floury potatoes
• 4 tbsp HOLL rapeseed oil or HO sunflower oil
• paprika powder
• a pinch of salt

For the yogurt dip:

• 2 cloves of garlic
• 300g natural yoghurt
• 1 bunch of fresh herbs such as chives, basil or parsley
• 1 tbsp olive oil
• Salt and pepper

Preparation:

1. First peel the potatoes and then boil them until soft. Before further processing, it is important to allow the potatoes to cool completely. Now you can press the potatoes through a potato ricer or use a garlic press as an alternative.
2. Add the oil, paprika powder and salt to the potato mixture and mix everything together with a spatula. The aim is to obtain a uniform mixture.
3. Now you can form balls about three centimetres in size with your hands and place them on a baking tray. Bake the balls at 180°C for 30 minutes until they are golden brown and crispy.
4. For the yoghurt dip, peel the garlic and press it through a garlic press or chop it with a knife.
5. Place the yoghurt, garlic, herbs and olive oil in a bowl and mix everything together. Now you can season the dip with salt and pepper to taste.

Have fun trying it out and en Guete!