Crispy Potatoes with Parsley Tomatillo Salsa

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Sauce
Cuisine European
Servings (Default: 2)

Ingredients

For the salsa:

  • 10 tomatillo (s) or physalis, peeled and quartered
  • 1 onion (s), diced
  • 1 piece (s) ginger, approx. 2 cm, cut into slices
  • 2 clove (s) garlic, chopped
  • 4 tablespoon olive oil
  • 1 bunch parsley, washed, roughly chopped
  • 0.5 ½ bunch coriander greens, chopped
  • sea salt
  • 1 tablespoon lime juice

Also:

  • 1 head cauliflower, cut into florets
  • 150 g potato (s), peeled and cut into strips
  • 150 g sweet potato (s), cut into strips
  • 4 tablespoon corn starch
  • Rapeseed oil for deep-frying
  • 2 lemon (s), cut into wedges
Crispy Potatoes with Parsley Tomatillo Salsa
Crispy Potatoes with Parsley Tomatillo Salsa

Instructions

  1. Fry all the ingredients for the salsa, except for the parsley and the coriander, in a pan with the oil until everything is toasted. Then add the parsley and coriander and use the hand blender to puree all the ingredients until creamy.
  2. Cook the cauliflower in salted water and keep it warm
  3. Heat the frying oil in a saucepan to 180 ° C. In the meantime, turn the potatoes in corn starch.
  4. When the oil has reached temperature, fry the potatoes for 4 minutes. Put in a bowl and sprinkle with salt at the end.
  5. Arrange the salsa, cauliflower and potatoes on 2 plates and serve.

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