1/2
Fried Potato Crisps With Toum
139
Calories/Per 100g2
ServesCrispy on the outside and tender on the inside, these flavorful baby potatoes are infused with zesty lemon and a hint of chili for a bold kick. Paired with mezete's Toum, this dish offers a perfect balance of spice, tang, and smoothness. Drizzled with chili-flecked butter and garnished with fresh dill, it’s a delightful side or appetizer that will elevate any meal with a Middle Eastern twist.
Ingredients
1 cup mezete Toum
500g baby potatoes
½ tsp chili flakes
Zest of 1 lemon
Drizzle of oil
Salt, to taste
2g fresh dill (optional)
How to make
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Step 1. Boil the Potatoes :
Boil the potatoes in salted water until they are tender and easy to crush. Drain and let them dry in a colander.
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Step 2. Crush and Fry the Potatoes :
Heat a cast iron or stainless steel pan over medium heat. Lightly crush the potatoes. Drizzle some oil into the pan, add the crushed potatoes, and cook until browned on both sides, gently flipping them.
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Step 3. Add Lemon Zest and Chili Flakes :
Add the lemon zest to the pan. Lower the heat and stir in the chili flakes, being careful not to burn them.
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Step 4. Serve with Toum :
Spread mezete Toum on a serving plate. Layer the crispy potatoes on top and drizzle with the chili-infused oil. Season with salt.
Garnish
Garnish with dill before serving (optional).
