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Mint and saffron potatoes with yogurt cream


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500 g new potatoes
125 ml soy yogurt
1/2 coffee cup of soy milk naturally
1 sachet of saffron
a few leaves of fresh mint
3-4 tablespoons extra virgin olive oil


Peel the potatoes and cut into pieces.
Fry the potatoes in oil for a few minutes over high heat, then add the yogurt and a few tablespoons of water.
Add salt to taste.
Dissolve saffron in a little warm milk and pour it over the potatoes.
Cover and let Cook until the tips of the fork will enter with ease into the flesh of the potato (about 20 minutes).
Pepper just to flame extinguished.

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