Set Menu Appetizer: Spicy grilled potato with coriander cream

Anniversary Menu Appetizer:
Spicy Grilled Potatoes with Coriander Cream

Potatoes:
Wash potatoes thoroughly and halve them. Dry-roast cumin in a pan. Mix spelt flour, cumin, and salt.

Coat the potato halves with melted ghee and roll them in the breading mixture. Bake on a baking sheet for 40-50 minutes until the potatoes are cooked through. Sprinkle each potato with a pinch of salt and parsley and serve warm or cold.

Depending on taste, other herbs can be used in the breading spice, such as rosemary, thyme, fennel seeds or sesame seeds.

Coriander Cream:
Blend all ingredients (except salt and paprika) in a mixer until smooth and season with salt to taste. Pour into a serving bowl (or onto a plate with the potatoes), garnish with the finely diced paprika and serve.

according to Dr. med. Ernst Schrott/Cynthia Nina Bolen: The Delicious Cuisine of Ayurveda