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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

500gsmall potatoes, waxy
1-2 tbspvegetable oil
1 handfulroasted and salted pistachios, shelled
100gfrozen peas, defrosted
3 stalksbasil
100gcoconut yogurt
To garnish: Pistachios, basil, pea pods, salt & pepper.

  1. Step 1

    Cook the potatoes with skin in salted water (approx. 15 min.). Then drain and cut into halves or quarters.

  2. Step 2

    Heat the oil in a pan and fry the potatoes until golden brown.

  3. Step 3

    Mash the pistachios with peas, basil and coconut yogurt. Season with salt and pepper.

  4. Step 4

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

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