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Potatoes baked in foil with yogurt (Patate al cartoccio con lo yogurt) from The Silver Spoon, New Edition (page 614) by Phaidon Press Editors

  • chives
  • heavy cream
  • lemons
  • parsley
  • potatoes
  • natural yogurt

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Notes about this recipe

  • Rutabaga on May 18, 2014

    The sauce in this recipe makes for a wonderful (although deceptively fattening, considering that the lemon juice and chives cut the richness of the cream in a way that hides the fact that you really are eating a cream-based sauce) accompaniment to potatoes bakes with a little butter. But beware - if you, like I, do not frequently bake potatoes, you may not anticipate how long the baking will actually take. The recipe calls for 8 potatoes cooked for about 40 minutes at 450F, but does not specify the size or type of potato. I used medium sized Yukon golds, cutting the larger ones in half. After 40 minutes, we broke them open on our plates to discover that they were still hard in the middle. I ended up baking them for a further 20 minutes.

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