Name: Plant-based German "Green Sauce"
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1 bunch of “Green Sauce” herbs (see text above); 2 garlic cloves, peeled; 400 g of coconut yogurt; the juice of half an organic lemon + a bit of lemon zest; 1 tablespoon of dijon mustard; 2 tablespoons of extra-virgin olive oil; 1/2-1 tablespoons of apple cider vinegar; sea or rock salt and black pepper to taste

Ingredients

Scale

1 kg of small potatoes
3 garlic cloves
2 tablespoons of extra-virgin olive oil
2 tablespoons of apple cider vinegar
a few branches of fresh rosemary
sea or rock salt and black pepper to taste

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Instructions

Half or quarter the potatoes, and add them to a mixing bowl. Pre-heat the oven to 200 °C. Roughly chop the rosemary.
Mix the olive oil with the vinegar, salt, and pepper, and add the mix to the potatoes together with the peeled garlic cloves. Place the potatoes onto a baking tray (or two).
Bake the potatoes for about 40-45 minutes, switching the baking trays halfway through if you are using two trays.
Serve the potatoes with the German Green Sauce.

Prep Time: 10
Cook Time: 45