Ingredients: 800 g potatoes, olive oil, Pepper salt
For the sauce or dip: 4 tbsp mayonnaise, 4 tbsp sour cream, 10 g chives, 10 g flat parsley, 10 g tarragon leaves, 10 g dill + extra, 10 g basil + extra, 1 garlic clove juice of 1 lemon, splash of water
Clean the potatoes, but you don’t have to peel them.
Cook the potatoes until cooked through. Drain and leave to cool. Cut in half.
Put a grill pan on the heat and let it get hot. Drizzle the potatoes with olive oil and grill them in the pan on both sides. Season with salt and pepper.
Make the green goddes dressing:
Mix the mayonnaise, sour cream, chives, parsley, tarragon leaves, dill, basil and garlic with a hand blender to form a nice, smooth green sauce.
Season with pepper, salt and lemon juice.
If it’s too thick, you can add a small splash of water.
Serve the grilled potatoes with the green goddess dressing. Finish with a few tufts of herbs.