Crispy potatoes with parsley and tomatillo salsa

Ingredients for 2 servings:

• 10 tomatillos or physalis, peeled and quartered
• 1 onion(s), diced
• 1 piece(s) ginger, approx. 2 cm, sliced
• 2 garlic cloves, chopped
• 4 tbsp olive oil
• 1 bunch parsley, washed, coarsely chopped
• ½ bunch coriander greens, chopped
• e.g. sea salt
• 1 tbsp lime juice
• 1 head of cauliflower, cut into florets
• 150 g potatoes, peeled, cut into strips
• 150 g sweet potato(s), cut into strips
• 4 tbsp cornstarch
• e.g. rapeseed oil for frying
• 2 lemons, cut into wedges

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegan

Fry all the salsa ingredients, except the parsley and cilantro, in a pan with the oil until toasted. Then add the parsley and cilantro and puree everything with a hand blender until creamy. Cook the cauliflower in salted water and keep warm. Heat the frying oil in a saucepan to 180°C. Meanwhile, coat the potatoes in cornstarch. Once the oil has reached the right temperature, fry the potatoes for 4 minutes. Transfer to a bowl and sprinkle with salt at the end. Arrange the salsa, cauliflower, and potatoes on 2 plates and serve.