Potato Slices with Radish Cream Cheese

Ingredients

• 1 kg small waxy potatoes
• 2 tbsp olive oil
• Salt
• 20 g thyme (1 bundle)
• 4 young garlic cloves
• 100 g radishes (0.5 bundle)
• 10 g chives (0.5 bundle)
• 200 g Cream cheese
• 100 g Yogurt (3.5% fat)
• 1 tsp lemon juice
• Pepper

Instructions

1. 1.

   Wash potatoes thoroughly and cut them into thin crosswise slices, but do not cut all the way through. Arrange on a baking sheet lined with parchment paper and spread slightly apart. Drizzle with olive oil and season with salt. Wash thyme, shake off excess water, and pluck leaves. Press garlic cloves and scatter over the potatoes. Sprinkle thyme over the potatoes and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes, turning occasionally.

2. 2.

   Meanwhile wash radishes, trim them, and dice into small cubes. Wash chives, shake off water, and cut into rings. Mix cream cheese with yogurt until smooth. Fold in radish cubes and chive rings, then season with salt, lemon juice, and pepper to taste.

3. 3.

   Remove potatoes from the oven and serve topped with the radish cream cheese mixture.