Roasted potatoes topped with SOLMON® - Yogurt sauce and dill oil
Ingrédients
4 peopleUstensiles
Préparation
1. Rinse your potatoes and cut them in half lengthwise. Score the surface with a knife, generously oil, salt and pepper. Place them squared side down on a baking tray covered with baking paper. Bake for 30 to 40 minutes in an oven preheated to 220°C.
2. Prepare your yogurt with salt and pepper. Reserve.
3. To make the dill oil, blanch a bunch of dill for 1 minute in boiling water before transferring to an ice water bath. Squeeze the dill to remove the water, then mix with the oil. Filter through a fine sieve, pressing to collect the oil.
4. When the potatoes are cooked, proceed to assembly: place the potatoes on a plate, then garnish with the yogurt, SOLMON®, fresh dill and green onions. Drizzle with dill oil, salt, pepper, then enjoy.
Enjoy your food !
The Herbalist, plant-based cuisine
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