Go Back

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.
Drucken Pin
Cook Time 45 minutes
Course Appetizer, Snack
Cuisine German
Servings 4 servings

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!