Crispy Za’atar + Lemon Roast Potatoes on Cold Garlicky Yoghurt
Great alternative to your normal Sunday roast potato.
Ingredients
Directions
- 1
Heat your oven to 240C/220C fan. Drizzle the oil over a large lipped baking sheet (not roasting tin) place in the oven to get really hot.
- 2
Bring a large of well salted water to the boil. Add the potatoes. Boil for 10-12 mins or until a cutlery knife can be inserted into them.
- 3
Drain and leave to steam dry for 10 mins then shake around until fluffed up at the edges.
- 4
Place on the baking tray with tongs and coat well in the hot oil. Roast for 25 mins the add the lemon slices, peel and za’atar.
- 5
Roast for a further 8-10 mins or until crispy.
- 6
Mix the yoghurt with the garlic and a good scrunch of sea salt. Swirl on the base of a plate.
- 7
Top with the crispy potatoes, lemon, some extra za’atar and the Aleppo pepper then drizzle with extra virgin olive oil.
Notes
Enjoy as they are or with slow cooked lamb or roast chicken.
