Crispy Potatoes with Pistachio-Pea-Coconut Cream

Crispy Potatoes with Pistachio-Pea-Coconut Cream

Prep Time: 10 min
Cook/Bake Time: 25-30 min

 

Yield

2

Ingredients

500g small potatoes

1-2 tbsp vegetable oil

1 handful roasted and salted pistachios, shelled and roughly chopped

100g peas, thawed

3 sprigs basil

100g coconut yogurt

 

To serve: pistachios, basil, pea pods, salt and pepper

Instructions

Cook unpeeled potatoes in salt water for about 15 minutes. Drain and cut in halves or quarters. Heat oil in pan and fry potatoes until golden brown.

Puree pistachios, peas, basil and yoghurt. Add salt and pepper to taste.

Serve the puree with the potatoes, a few pea pods, basil and pistachios.

 

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