Roasted potatoes topped with SOLMON® - Yogurt sauce and dill oil

45 minutes


4 people

4 beautifulpotatoes

4 slices ofSOLMON®

200 g ofGreek soy yogurt

1 bunch of'dill

60 ml ofolive oil or neutral oil

Salt pepper

Garnish: fresh dill and green onions


1 salad bowl, 1 oven, 1 saucepan


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

1 of 4

Follow us on our social networks

Océan Kiss Océan Kiss Océan Kiss Océan Kiss Océan Kiss