Ingredients
- About 15 oz potatoes
- 1 shallot
- 3-4 cloves of garlic
- A handful walnuts
- 1 tbsp tomato paste
- Olive oil
- The juice of 2 lemons
- Half a bunch of cilantro (or parsley)
- 3-4 tbsp Zab’s original hot sauce
- 2 tbsp yogurt
- 1 tbsp tahini
- Salt
Method
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Slice the potatoes and boil in salted water until fork tender, set aside. If your potatoes are small, you can halve them, but if they are on the larger side, you can quarter them.
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Slice the shallot thinly and cook in a skillet with some olive oil until translucent. Add the sliced garlic and chopped walnuts and cook for a minute.
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Add in the tomato paste and cook for a minute
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Transfer this to a bowl. Add Zab’s hot sauce, the juice of 1,5 lemons, chopped cilantro and salt and mix to combine.
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In another bowl, combine yogurt, tahini, lemon juice and salt and set aside.
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In a heavy bottomed skillet, add enough olive oil so it just covers the bottom. Add the cooked potatoes and cook both sides on medium-high until crispy and golden brown.
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Toss the potatoes in the hot tomato sauce, serve with the tahini yogurt and more cilantro.
