Home Recipes Crispy Potato Wedges With Pea-Coconut-Pistachio Cream

Crispy Potato Wedges With Pea-Coconut-Pistachio Cream

This beautiful recipe by Sandra Schumann features crispy, oven-baked potato wedges that are served with a creamy pea-coconut-pistachio cream. Featuring American Pistachios.

Ingredients

500g	small potatoes, waxy
1-2 tbsp	vegetable oil
1 handful	roasted and salted pistachios, shelled
100g	frozen peas, defrosted
3 stalks	basil
100g	coconut yogurt
	To garnish: Pistachios, basil, pea pods, salt & pepper.

Step 1
Cook the potatoes with skin in salted water (approx. 15 min.). Then drain and cut into halves or quarters.
Step 2
Heat the oil in a pan and fry the potatoes until golden brown.
Step 3
Mash the pistachios with peas, basil and coconut yogurt. Season with salt and pepper.
Step 4
Serve the pistachio puree with the potatoes, a few pea pods, basil and coarsely chopped pistachios.

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Breakfast, Desserts & Sweets, Fruits & Vegetables, Vegetarian or Vegan

Crispy Potato Wedges With Pea-Coconut-Pistachio Cream

Ingredients

Step 1

Step 2

Step 3

Step 4

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