Ingredients for 4 people
For the potatoes
- 1 kg small potatoes with their skins, washed thoroughly
- Olive oil, Archaika
- Himalayan salt, Deluxe
- Freshly-ground black pepper, Kania
For the yoghurt sauce
- 1 cup yoghurt, GALPO
- 1 small carrot, grated
- 1 garlic clove, finely chopped
- 1 tbsp coriander, finely chopped
- 1 tsp lemon zest
- 1 tsp ground cumin, Kania
- Himalayan salt, Deluxe
- Freshly-ground black pepper, Kania
For the Za’atar spice mix
- 2 tbsp sesame seeds, lightly toasted in a frying pan
- 2 tsp sumac
- 2 tsp fresh thyme, finely chopped
- 1/2 tsp Himalayan salt, Deluxe
To serve
- 3 tbsp za’atar spice mix (see recipe below)
- Lemon slices
Preparation
For the potatoes
- Heat the oven to 210 C°. Put the potatoes in a large saucepan and cover with water.
- Boil the potatoes until they soften, for approximately 15-20 minutes.
- Drain the potatoes and place them in a baking tray lined with greaseproof paper.
- With the palm of your hand or a meat tenderiser, lightly squash the potatoes until they break.
- Drizzle them with olive oil and season with salt and pepper. Roast in the oven until they become crunchy, for approximately 40 minutes.
- Remove the tray from the oven and put the potatoes on a serving dish.
For the yoghurt sauce
- Combine all the ingredients together in a small bowl.
For the Za’atar spice mix
- Toast the sesame seeds in a small frying pan. Put them in a bowl, add the remaining ingredients and combine.
To serve
- Put the potatoes on a serving dish and top with the yoghurt.
- Sprinkle with the za’atar spice mix.
- Serve with lemon slices.