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Potatoes with herb dip
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.
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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
Kitchen Stuff
Directions
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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.
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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.
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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.
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Nutrition
440Calories
Sodium10% DV235mg
Fat46% DV30g
Protein12% DV6g
Carbs12% DV36g
Fiber0% DV0g
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