Roasted Potatoes with Dip

Ingredients

• 800 g new potatoes
• 3 tbsp olive oil
• cumin (salt, pepper)
• 500 g mascarpone
• 6 tbsp lemon juice
• 1 pinch sugar
• 3 tbsp fruit vinegar
• 1 tsp Mustard
• 1 bunch radishes
• 200 g soybean sprouts
• 1 box watercress

Instructions

1. 1.

   Wash potatoes thoroughly, brush off dirt, cut them lengthwise in half. Grease a baking sheet well and place potato halves cut side up on the sheet; brush with remaining oil and sprinkle with salt and cumin. Bake in oven at 180°C for 40 minutes.

2. 2.

   Wash radishes, shave into thin strips, fold under mascarpone mixture. Rinse soybean sprouts in a sieve with boiling water, cool, then drain. Mix sprouts with 1 tbsp fruit vinegar, lemon juice, salt, and a pinch of sugar. Serve potatoes with sprouts and dip, sprinkled with chopped watercress.