Baby Potatoes with Yogurt-Mustard Sauce

• 1 ½ kg baby potatoes
• 1 head of garlic
• 1/3 cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 level teaspoon caraway seeds (cumin)
• 5-6 sprigs of thyme
• 1/3 cup water

For the Yogurt-Mustard Sauce

• 1 cup yogurt
• ½ cup mayonnaise
• 2 tablespoons mustard
• 2 tablespoons finely chopped parsley
• ½ teaspoon salt
• a tiny bit of black pepper

1. Rinse the potatoes well and make 2 slits in each with a sharp knife. Put plenty of tap water in a pot and add the potatoes. Place them on the heat and boil for 15-20 minutes, or until the potatoes are tender. To check if they are cooked, pierce them with a knife. If it meets no resistance, they are ready.
2. Drain them and place them in a baking dish. Cut the head of garlic in half and place it in the dish. Drizzle them with the olive oil. In a small bowl, mix the salt, pepper, and caraway seeds. Sprinkle over the potatoes and add the thyme sprigs.
3. Pour in the water and bake in a preheated oven at 200°C (fan/convection) for about 1 hour until the potatoes are golden brown and crispy. For the yogurt-mustard sauce: In a bowl, mix all the ingredients. Serve the potatoes with the fantastic sauce.