Nutty Potatoes with Yogurt Sauce

Ingredients

• 500 g waxy potatoes
• 2 tbsp butter
• 4 tbsp peeled peanuts
• 2 tbsp sunflower seeds
• 250 g sour yogurt
• 2 Garlic cloves
• 1 small cucumber
• 2 Tomatoes
• 1 bunch chives
• salt (pepper)
• 20 g parmesan cheese (whole block)

Instructions

1. 1.

   Wash potatoes, cover with salted water and cook for 20 minutes. Let steam off and peel. Roughly chop half the peanuts; toast all nuts in a non‑stick pan without fat.

2. 2.

   Wash cucumber, peel and grate half, cut remaining half into large pieces. Wash tomatoes, quarter, seed, and dice flesh. Mix yogurt with grated cucumber, peel garlic cloves and squeeze into mixture. Season with salt and pepper. Wash chives, slice into ribbons and fold in with tomato pieces.

3. 3.

   Brown potatoes in butter all around, arrange on plates, sprinkle nut mix over them. Add yogurt and top with coarsely chopped parmesan cheese.