Crispy Potatoes with Pistachio-Pea-Coconut Cream
By Sandra Schumann
Prep Time: 10 min
Cook/Bake Time: 25-30 min
Yield
2
Ingredients
500g small potatoes
1-2 tbsp vegetable oil
1 handful roasted and salted pistachios, shelled and roughly chopped
100g peas, thawed
3 sprigs basil
100g coconut yogurt
To serve: pistachios, basil, pea pods, salt and pepper
Instructions
Cook unpeeled potatoes in salt water for about 15 minutes. Drain and cut in halves or quarters. Heat oil in pan and fry potatoes until golden brown.
Puree pistachios, peas, basil and yoghurt. Add salt and pepper to taste.
Serve the puree with the potatoes, a few pea pods, basil and pistachios.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
