Potatoes with herb dip

Name: potatoes with herb dip
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 kg small potatoes firm, clean scrubbed; 200 g coarse sea salt pot 500 g; 6 toes garlic; 2 wholemeal biscottes toast, pack 225 g; 80 ml White wine vinegar; green pepper in bars; 1 Red pepper seed lists removed; 1 tray fresh coriander (15 g), only the leaf; 1,5 tl ground cumin (djinten); 150 ml extra virgin olive oil; 1 tray almond shavings 55 g; 1 tl paprika

A tasty Spanish recipe. The vegetarian side dish contains the following ingredients: small potatoes (solid, scrubbed), coarse sea salt (pot 500 g), garlic, wholemeal biscottes (toast, pack 225 g), white wine vinegar, green pepper (in strips), red pepper (seed strips removed ), fresh coriander ((15 g), only the leaves), ground cumin (djinten), extra virgin olive oil, almond shavings (55 g) and paprika powder.

Ingredients

Kitchen Stuff

blender

Directions

Put the potatoes in a pan. Pour in so much water that they are just underneath. Sprinkle the salt over it and cook for about 20-25 minutes until done. Drain. Let the moisture evaporate on low heat in 2-3 minutes without a lid.
Puree 3 cloves of garlic, 1 biscot, half of the vinegar, bell pepper, 1/2 red pepper, coriander, 1 tsp cumin and half of the oil in the blender. Season with salt and pepper.
Roast the almond shavings 3 minutes in a frying pan without butter or oil and allow to cool. Puree with the paprika, remaining garlic, biscotti, vinegar, red pepper, cumin and oil in the blender. Season with salt and pepper. Serve the potatoes with the 2 types of dip.