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Crunchy Vegan "Parm" Potatoes Auto translated

Name: Crunchy Vegan "Parm" Potatoes
Prep time: 10 min
Cook time: 105 min
Yield: 2
Ingredients: 1200 g Potatoes, waxy; 0.5 Schale Vegan organic pasta topping; 1 small bunch of dill; 1 small bunch of parsley; 2 tbsp. Tahini; 5 tbsp. plant-based yogurt alternative; 2 Spring onions; 40 ml Lemon juice (juice from 1/2 large lemon); 1 Prise Salt; 1 Prise Pepper; 90 ml Rapeseed oil; 3 spring onions, cut into rings; 3 Garlic cloves, cut into slices; 1 tbsp. Sesam

Moderate 13 June 2024

Preparation time

10 min

Cooking time

45 min

Baking / Rest time

1 h

With these crispy baked potatoes, we prove that you can spread our vegan organic pasta topping on much more than just pasta.

Ingredients for

1,200 g	Potatoes, waxy
0.5 Schale	Vegan organic pasta topping
1	small bunch of dill
1	small bunch of parsley
2 tbsp.	Tahini
5 tbsp.	plant-based yogurt alternative
2	Spring onions
40 ml	Lemon juice (juice from 1/2 large lemon)
1 Prise	Salt
1 Prise	Pepper
90 ml	Rapeseed oil
3	spring onions, cut into rings
3	Garlic cloves, cut into slices
1 tbsp.	Sesam

Step 1/6
Peel the potatoes and cut into pieces.
Step 2/6
Place the potato cubes in boiling, salted water and cook for approx. 10 minutes (until they can be easily pierced with a fork). Then drain the water and shake the pot and lid to roughen the surface of the potatoes a little.
Step 3/6
Marinate the potatoes with olive oil and a little salt and bake at 220 degrees top/bottom heat until golden brown (takes approx. 1 hour). Then roll the potatoes in the vegan pasta topping.
Step 4/6
For the spring onion and garlic oil, heat the rapeseed oil in a pan, fry the spring onions in it for a few minutes and then add the garlic. Fry for a few more minutes (approx. 7-8 minutes in total), taking care not to let the garlic darken. Finally, stir in the sesame seeds.
Step 5/6
For the green cream, halve the spring onions and sauté briefly in a little oil in a pan. Then puree together with the remaining ingredients (small bunch of dill, 1 small bunch of parsley, 3 tbsp tahini, 5 tbsp yogurt alternative, juice of 0.5 lemon and salt & pepper) in a blender.
Step 6/6
Spread the cream on plates and serve the potatoes on top. Garnish with the spring onion oil.