Herb potato spirals

Ingre­di­ents for 6–8 spirals: 

• 6–8 medi­um potatoes 
• 3 tbsp dried ore­ga­no
• 3 tbsp dried thy­me
• 1 teas­poon Cayenne pep­per
• 1 teas­poon sea-salt
• 1 tbsp chi­ves, fine­ly chop­ped, for serving
• Woo­den ske­wers, as many as needed

For the cas­hew sau­ce:

• 75g Cas­hews, soa­ked in water and drained
• 2 tbsp fresh dill
• 2 tbsp fresh chives
• 1 clove of gar­lic, coar­se­ly chopped
• 60 ml lemon juice
• sea-salt and pep­per, to taste
• 2–3 tab­les­poons water, more if needed

Pre­pa­ra­ti­on:

Pre­heat the oven to 190°C.

Ske­wer the pota­toes indi­vi­du­al­ly onto the woo­den ske­wers and then careful­ly cut them with a sharp kni­fe, tur­ning the kni­fe and hol­ding it at an ang­le to crea­te spirals.

Mix dried herbs, cayenne pep­per and sea salt in a lar­ge shal­low bowl or bowl until well com­bi­ned. Then place each ske­we­red pota­to in the bowl and drizz­le the spi­ce mix­tu­re over the pota­toes until even­ly sprink­led. Place on a bak­ing tray lined with bak­ing paper and bake for 35–40 minu­tes. Turn half­way through until gol­den brown and coo­ked through.

Put all the ingre­di­ents for the cas­hew sau­ce in a blen­der and blend until smooth. Add more water if neces­sa­ry. To ser­ve, remo­ve the pota­toes from the ske­wers and ser­ve with the dip. Ser­ve hot!

Bon appe­tit!

source

Pho­tos: Sabi­ne Menzel