potato crisps with tahini yoghurt dressing

true fact: i can never resist an oddly colored, oddly shaped or oddly named (or all of the three combined, in one) vegetable. it’s so tempting, to come up with an idea of what to turn them into. it’s what my daydreams are made of (okay, that, and the nightstands i posted yesterday…). so, potatoes, oddly colored ones… i just love them, especially the blue purple ones! these here (in three colors) were a sort-of present from my roomie (i might have forced him to offer me, like, half of his batch…), that he dug out of the ground in his mother’s vegetable garden. look, what i turned them into!
potato crisps with tahini yoghurt dressing
ingredients:
10 – 12 medium sized potatoes, in three colors (mine were yellow, red and purple-blue)
1/2 cup natural greek yoghurt
2 tbsp. tahini (sesame paste)
1 garlic clove, minced
1 cup rocket, coarsely chopped
1 large tomato, diced
1/2 lemon, juice
1/4 olive oil
2 tsp. fleur de sel
directions:
preheat the oven to 400F. Line a baking sheet with parchment paper. wash the potatoes, and peel them, if you prefer (I couldn’t be bothered). cut them in sixth, lengthwise. cover the potatoes in the olive oil, add 1 tablespoon of fleur de sel and roast in the oven until crispy, for 25 to 30 minutes. remove from the oven and let cool slightly, for two minutes or so.
in the meantime prepare the tomato (dice) and chop the rocket. combine the yoghurt with tahini, the minced garlic, lemon juice and other tablespoon of fleur de sel. place the potato crisps on a platter, sprinkle with the yoghurt-tahini dressing, the rocket and last but not least the tomato dices. serve tepid.
ps: i’m not the biggest fan of arugula / rocket… (true fact number 2). i do like them, however, coarsely chopped, as a topping for a salad or even a warm dish. when chopped and in tiny doses, its slightly bitter fragrance blends so nicely with the others’. it’s not exactly rocket science (haha, i’m one for the jokes…) to chop them up – but it’s so good.
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