Description
My Crispy Pan Fried Potatoes with Garlic Toum & Chilli is a favourite go-to for a relaxed afternoon snack with friends, especially at this time of year. It requires very little effort and is ready in under 30 minutes. Best enjoyed outdoors with a gentle breeze, great company, and your drink of choice!
It doesn’t require any specialised ingredients, is deliciously moreish without being stodgy and will become a favourite part of your easy entertaining repertoire.
Ingredients
Units
- 125ml Toum (recipe here) or replace with shop bought, seasoned Greek yoghurt or aioli
- 500g La Ratte potatoes
- Knob butter
- 2 Cloves garlic
- 1/2 tsp Aleppo pepper or chilli flakes
- Zest of 1 lemon
- Drizzle of oil
- Salt to taste
- 2g Dill (optional)
Instructions
- If you’re making your own Toum, prepare it from this easy recipe.
- Cook the potatoes in boiling, salted water until easily squished.
- Drain them and allow to dry in a colander.
- Place a cast iron or stainless steel pan over medium heat. While the pan is warming, crush the potatoes lightly, using the heel of your hand.
- Drizzle oil into the pan, add the potatoes and cook until browned on both sides, flipping gently with a spatula.
- Add in a knob of butter and once the potatoes are nicely glazed, add the zest of one lemon to the pan. Turn the heat down and add the chilli flakes, stirring gently to ensure they don’t burn.
- Add the whipped Toum onto a plate and layer the potatoes on top. Drizzle with melted chilli-flecked butter, season and garnish with a sprinkling of dill.
Enjoy!
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Snacks
- Method: Pan Fry
Nutrition
- Calories: 335.69kcal
- Sugar: 1.38g
- Sodium: 293.52mg
- Fat: 27.51g
- Saturated Fat: 6.16g
- Unsaturated Fat: 2.67g
- Trans Fat: 0g
- Carbohydrates: 21.66g
- Fiber: 2.57g
- Protein: 2.8g
- Cholesterol: 13.44mg