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Crispy Roasted Potatoes 

Pairs with Lucienne Hook Vineyard Pinot Noir and Hahn Cabernet Sauvignon

Serves 4-6

INGREDIENTS - POTATOES

  • 3 baby new potatoes - cut into half if needed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup greek yogurt
  • Olive oil

INGREDIENTS - SEED GARNISH

  • 1 T cumin seeds
  • 1 T cumin seeds
  • 1 T coriander seeds
  • 1 T sesame seeds
  • 1/2 tsp chili flakes

INGREDIENTS - CILANTRO SAUCE

  • 1 1/2 cups cilantro
  • 1/2 cup mint
  • 1-2 T fresh lime juice to taste
  • 1/4 - 1/3 cups olive oil
  • Pinch of salt

DIRECTIONS

To make the seed garnish, place seeds in a medium saute pan and toast over medium heat until they begin to pop and become fragrant - about 3-5 minutes. Place in a mortar and pestle and crush seeds together several times.

For cilantro sauce - blend cilantro, mint, lime juice, olive oil, and salt into a small food processor or blender. Blend until smooth and creamy.

Boil potatoes in a medium pot with vinegar and water just to cover potatoes, 10-12 minutes or until a skewer is easily inserted into a potato. Place on a parchment lined sheet pan and let cool, dry potatoes with a paper towel.

Preheat oven to 450 degrees. Toss potatoes with oil and salt. Use a mason jar to flatten each potato. Roast in oven until desired crispiness about 20-30 minutes. Remove from oven and set aside. Prepare a platter with the yogurt on the bottom, add the potatoes and drizzle with the cilantro sauce, sprinkle with seed mixture and top with flakey sea salt. 

 

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