Crispy chimichurri potatoes
Ingredients
- 750g baby potatoes
- 100g thick plain yoghurt
- 200g extra-firm tofu
- Juice of 1 lemon
- 30g parsley, finely chopped
- 30g coriander, finely chopped
- ¼ cup red onion
- 2 garlic cloves, minced
- 1 red chilli, finely chopped
- 1 tsp oregano
- 1 tbsp red wine vinegar
- Juice of 1 lime
Steps
- Preheat the oven to 180°C
- Bring a large pot of salted water to the boil. Add the potatoes and boil until potatoes are easily pierced. Drain.
- Spread the potatoes out on a baking tray. Squash each potato with the bottom of a glass, then drizzle with oil and season with salt.
- Roast for 45-55 minutes, turning halfway through, until darkly golden and crisp.
- Meanwhile place onion, garlic and chillies in blend, blend until finely chopped. Add coriander, parsley and oregano and blend.
- Add red wine vinegar, lime juice, salt, pepper and two tablespoons of olive oil and pulse until just combined.
- Combine the yoghurt, tofu, lemon juice and a good pinch of salt and black pepper in a food processor.
- Blend until smooth and creamy, then taste and adjust the seasoning, if needed.
- Combine the warm crispy potatoes and a good few spoonfuls of chimichurri in a mixing bowl and stir gently to coat.
- Spread the yoghurt sauce over the base of a serving plate. Add potatoes on top and finish with black pepper.