Sometimes it's the simple things that taste best. This recipe is exactly that: hearty, aromatic, and refreshing all at once.
The combination of honey-mustard yogurt and herb salsa makes these potatoes a real favorite. The yogurt adds a creamy, slightly sweet flavor, while the salsa, with fresh herbs, lemon, and garlic, provides a refreshing kick. Perfect as a meze or main course – and ideal when you want something simple that still leaves you wanting more.
| Preparation time | 60-70 minutes |
| Difficulty level | simply |
Ingredients:
potatoes
- 1.5 kg waxy potatoes
- Sea salt flakes
- MANI 100% virgin olive oil for brushing
Honey-mustard yogurt
- 350 g Greek yogurt (alternatively: soy yogurt)
- 4 tsp mustard
- 2 tsp honey
- Juice of 1/2 lemon
- salt and pepper
Herb salsa
- 20 g fresh parsley, chopped
- 45g roasted almonds, chopped
- 80 ml MANI extra virgin olive oil, Selection
- 2 tbsp. capers
- 1 tsp honey
- 1 tsp mustard
- Juice and zest of 1/2 lemon
- salt and pepper
Preparation:
- Cook the potatoes until just tender, let them cool and cut them into slices about 1/2 cm thick.
- Preheat oven to 180°C fan-forced.
- Line 2 baking trays with baking paper and brush with MANI olive oil.
- Distribute potato slices on the baking trays and brush the tops with olive oil.
- Bake for 20 minutes, then turn the potatoes over.
- Bake for another 25-30 minutes until the potatoes are golden brown and crispy.
- Sprinkle the potatoes with sea salt flakes immediately after baking.
- Mustard-honey-yogurt: mix all ingredients in a bowl, season with salt and pepper.
- Herb salsa: mix all ingredients in a bowl and season with salt and pepper.
- To serve, spread the mustard-honey-yogurt mixture on a serving platter. Arrange the potatoes on top and top with the salsa.
