Crispy baked potatoes with a delicious topping of peas and corn. Topped off with aromatic herbs and a spicy yogurt chili dip. Perfect as a vegan, filling main dish or as a side dish with grilled meats.
Bring a large pot of water to a boil. Add the potatoes and cook for about 25 minutes until the tubers are cooked. Towards the end of the cooking time, test with a sharp knife whether the potatoes are cooked. Otherwise, extend cooking time. Once quenched with cold water and let cool slightly.
680 g Potatoes
Preheat oven to 200 degrees and line a baking tray with baking paper.
Place potatoes in a bowl, add oil and salt and toss until tubers are evenly coated.
680 g Potatoes, 7,5 ml Frying oil or other high heat oil, ½ tbspn Salt
Flatten potatoes with a flat kitchen utensil (I used a flat spatula) until they are about ½ cm high. CAUTION: Potatoes may still be hot inside.
Spread evenly on the baking sheet and place in the oven. Bake for 30 minutes until golden brown.
Put another saucepan on the stove and add all the ingredients for the HERBS-MAIS vegetables. Simmer gently over medium heat for a little over 10 minutes, then turn down to low and keep warm. If fresh peas are used, increase cooking time accordingly.
200 g sweet corn drained and washed well with cold water, 1 tbspn mixed Italian herbs* gladly also frozen, ½ tbspn Salt, Pepper to taste, 30 ml Water, 150 g Peas - pre-cooked peas on the jar
FOR THE YOGHURT DIP, place all ingredients in a bowl and stir until evenly combined. Put in the refrigerator.
1 tbspn mixed Italian herbs* gladly also frozen, ½ tbspn Harissa, ½ tbspn Salt, Fresh pepper to taste, 300 g creamy coconut yogurt
Portion baked potatoes onto plates, spoon pea-corn vegetables on top and serve with yogurt dip to taste and enjoy!
Parsley to taste
Store leftovers covered in refrigerator for 2-3 days (keep yogurt dip separate).