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