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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
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. | ||