These halved potatoes are crisped to perfection and dressed up with a festive paprika and za’atar yogurt sauce. It’s another simple side dish that is rustic and refreshing. See the full recipe below!
Crispy Heirloom Potatoes with Greek Yogurt and Za’atar Spice
1 lb Heirloom Potatoes
1 tsp Hungarian Paprika
1 cup Greek Yogurt(strained) or Labneh
1 tsp Garlic powder
Zaatar Spice to taste
Olive Oil
Canola Oil or Grapeseed Oil
Salt
Directions
1.Place in a pot and cover with cold water.
2.Bring to a boil and cook until potatoes are tender
3.Remove and split potatoes in half
4.Toss in Oil and salt set aside
Greek Yogurt
1.Place yogurt and add granulated garlic into a bowl and whip until airy and soft peaks form.
2.Salt to taste
Cooking Directions
1.Heat a cast iron pan or saute pan on medium high heat.
2.Add enough oil to coat the bottom of the pan and add potatoes in.
3.Toss and cook until all sides of the potato are golden brown and crispy. Optional: add cloves of garlic and springs of thyme and rosemary to crisp with the potatoes.
4.Remove from the pan and into a bowl and season with some more salt.
Plate up
Place a spoon of whipped yogurt on a plate and spread on the plate, sprinkle with zaatar. Drizzle with olive oil. Add a nice pile of potatoes and sprinkle with some chopped parsley.
Serve immediately.
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