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

  1. Heat the oven to 210 C°. Put the potatoes in a large saucepan and cover with water.
  2. Boil the potatoes until they soften, for approximately 15-20 minutes.
  3. Drain the potatoes and place them in a baking tray lined with greaseproof paper.
  4. With the palm of your hand or a meat tenderiser, lightly squash the potatoes until they break.
  5. Drizzle them with olive oil and season with salt and pepper. Roast in the oven until they become crunchy, for approximately 40 minutes.
  6. Remove the tray from the oven and put the potatoes on a serving dish.


For the yoghurt sauce

  1. Combine all the ingredients together in a small bowl.

For the Za’atar spice mix

  1. Toast the sesame seeds in a small frying pan. Put them in a bowl, add the remaining ingredients and combine.

To serve

  1. Put the potatoes on a serving dish and top with the yoghurt.
  2. Sprinkle with the za’atar spice mix.
  3. Serve with lemon slices.

 

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