CRISPY POTATOES WITH CREAMY ZUCCHINI DIP
This is a perfect finger food recipe to share with friends and family. The zucchini in the dip gives a unique flavor.
Ingredients
- 600 g potatoes
- 1 zucchini
- 1 onion
- 3 cloves garlic
- ½ bunch parsley
- 3 tbsp vegan yogurt
- 1 tbsp tahini
- salt, pepper and potato seasoning to taste
Instructions
- Boil potatoes until they become slightly soft.
- Then lightly mash the potatoes and season.
- Bake in the oven or in the Airfryer for 20 minutes at 180 degrees, so that they become extra crispy. You really don't need any oil!
- Cut the zucchini into small pieces, chop the onion, parsley and garlic cloves and heat a pan.
- Add all the veggies to the hot pan and fry until done (15-20 minutes over medium heat).
- Transfer the vegetables to a bowl and mash them. Add the yogurt and tahini and season to taste.
- Serve with the potatoes and enjoy!
