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Hurom at the best pri­ce + 10 % extra with cou­pon: SELLERIESAFT10

Hurom at the best pri­ce + 10 % extra with cou­pon: SELLERIESAFT10

Herb potato spirals

This reci­pe pres­ents pota­toes in a com­ple­te­ly dif­fe­rent way. The cris­py pota­to spi­rals tas­te won­derful­ly spi­cy and, tog­e­ther with the cas­hew herb dip, are a deli­cious way to enjoy the valuable pro­per­ties of the pota­toes in a varied way. 

Ingre­di­ents for 6–8 spirals: 

For the cas­hew sau­ce:

  • 75g Cas­hews, soa­ked in water and drained
  • 2 tbsp fresh dill
  • 2 tbsp fresh chives
  • 1 clove of gar­lic, coar­se­ly chopped
  • 60 ml lemon juice
  • sea-salt and pep­per, to taste
  • 2–3 tab­les­poons water, more if needed

Pre­pa­ra­ti­on:

Pre­heat the oven to 190°C.

Ske­wer the pota­toes indi­vi­du­al­ly onto the woo­den ske­wers and then careful­ly cut them with a sharp kni­fe, tur­ning the kni­fe and hol­ding it at an ang­le to crea­te spirals.

Mix dried herbs, cayenne pep­per and sea salt in a lar­ge shal­low bowl or bowl until well com­bi­ned. Then place each ske­we­red pota­to in the bowl and drizz­le the spi­ce mix­tu­re over the pota­toes until even­ly sprink­led. Place on a bak­ing tray lined with bak­ing paper and bake for 35–40 minu­tes. Turn half­way through until gol­den brown and coo­ked through.

Put all the ingre­di­ents for the cas­hew sau­ce in a blen­der and blend until smooth. Add more water if neces­sa­ry. To ser­ve, remo­ve the pota­toes from the ske­wers and ser­ve with the dip. Ser­ve hot!

Bon appe­tit!

source

Pho­tos: Sabi­ne Menzel

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