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.
Sandra Schumann
Through the past years I have worked with various brands and publishers, wrote a number of cookbooks and developed recipes for magazines and advertising clients.
