Knusperkartoffeln treffen auf Kichererbsen-Salat & Zitronencreme 🔥

What I could eat every day are dishes like this one: crispy, creamy, fresh, and sooooo aromatic! In my eyes… or rather, my mouth… it doesn't get any better! ... ############# RECIPE ## ############## ----------------------- Crispy Potatoes with Parsley and Chickpea Salad on Lemon Cream (Serves 3) ----------------------- Potatoes: 1.2 kg small potatoes (floury) 4 tbsp olive oil 1 tsp sweet paprika 1 tsp smoked paprika 1/2 tsp ground cumin 3/4 tsp salt 1/3 tsp pepper Salad: 40 g fresh parsley 180 g chickpeas (drained weight) 1/2 cucumber (150 g) 2 tomatoes (180 g) 1 small red onion (50 g, peeled) 1 red chili pepper 1 garlic clove (pressed) 3 tbsp olive oil 2 tbsp lemon juice (1/2 lemon) 2 tsp Maple syrup 1 tsp fresh thyme 1/3 tsp salt Lemon cream: 300g plant-based skyr/quark 1 clove garlic (pressed) 1 tbsp olive oil 3 tbsp lemon juice (1/2 lemon) 2 tsp lemon zest 1/3 tsp salt Pinch of pepper ----------------------- Potatoes: Cut the potatoes (with skins on) into bite-sized pieces and boil in well-salted water for 10 minutes. Drain in a colander and toss to lightly roughen the surface. Transfer to a bowl and let steam dry (and ideally cool completely). Toss with 3 tbsp olive oil, salt, and pepper. Place on a baking sheet and bake at 200°C (390°F) convection for 30 minutes – tossing halfway through. Remove from the oven and toss with 1 tbsp oil, paprika, and cumin. Bake for another 10 minutes until crispy. Salad: Roughly chop the parsley, dice the cucumber and tomato, and finely dice the onion and chili. Place all ingredients in a bowl and mix. Cream: Combine all ingredients. Ideally, refrigerate for 1 hour afterward to allow it to firm up and the flavors to intensify. ----------------------