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..