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Crispy Chimichurri Potatoes with Yoghurt Sauce I Georgie Eats
Ingredients
  • 750 g baby potatoes
  • olive oil
  • 100 g thick plain yoghurt
  • 200 g extra-firm tofu
  • juice 1 lemon
  • salt & freshly ground black pepper
  • subheading: CHIMICHURRI:
  • 30 g parsley hard stalks removed & finely chopped
  • 1 garlic clove minced
  • 1 red chilli seeds removed & finely chopped
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • extra virgin olive oil
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