Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Wash the potatoes, halving any larger ones, and toss them with 8 ml of olive oil and 1 g of salt. Arrange them cut-side down on a baking sheet and roast for 30–35 minutes, turning them after 20 minutes.
Crisp the tofu
Pat the tofu dry with a paper towel and cut it into cubes. Toss it with the cornstarch, smoked paprika, oregano, the remaining 1 g of salt, and the black pepper. Heat the remaining 7 ml of oil in a pan and cook the tofu over medium-high heat for 8–10 minutes, turning it regularly, until the edges are crisp and golden.
Cook the green beans
Bring the water to a boil in a pot. Trim the green beans, add them to the boiling water, and cook for 4–5 minutes, until tender but still firm and bright green. Drain.
Mix the lemon dip
Finely grate the lemon zest and squeeze out the juice. Mix the skyr with the mustard, chopped capers, grated garlic clove, lemon zest, and 10 ml of lemon juice. Taste; the dip should be refreshingly tart and slightly salty from the capers.
Serve
Gently press the roasted potatoes with a fork to open up their surface. Divide them among plates with the green beans and crispy tofu. Serve the dip on the side or spoon it over the green beans just before eating.
