Dukkah Crispy Potatoes with Babaganoush
Servings: 2
Preparation time: 25min
Difficulty:
Foodcost: € 1.56
Ingredients
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Zhoug (4 cloves garlic coarsely chopped, 70g fresh coriander, 40g jalapeños seeds removed but reserved, 5g fine sea salt, 2g ground cardamom, 1.5g ground cumin, 0.5–1g chili flakes to taste, 180ml extra virgin olive oil)
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Pink Tahini (200g cooked beets, 120g tahini (sesame paste), 30ml water, 30ml lemon juice, 5g salt, 300g lightly floury potatoes (e.g., Polder potatoes), 50ml corn oil, Salt to taste)
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70g Granoliva Babaganoush 800g
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20g Granoliva Aioli 800g
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300g Crispy potatoes
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20g Pink tahini
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20g Zhoug
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7g Dukkah
Preparation
Zhoug
- Blend garlic, coriander, jalapeño, salt, cardamom, cumin, and chili flakes with a little olive oil until smooth.
- Gradually add the remaining oil while mixing until a smooth sauce forms.
Pink tahini
- Cut the beets into large pieces and blend with tahini, water, lemon juice, and salt until smooth to make a creamy dip.
Crispy aardappelen
- Peel the potatoes, cut into even pieces, and cook almost through in salted water (about 15 minutes).
- Drain, dry briefly over heat, and shake in the pot so the outside becomes rough and airy.
- Toss with oil in a roasting pan and roast for 45 min at 180°C. Turn and roast for another 20 min until crispy.
- Quick alternative: Fry the potatoes. After step 2, cool completely and fry for 5–6 min at 180°C.
- Season with salt.
Plating
- Spread Granoliva Babaganoush on the plate.
- Place the crispy potatoes in the center.
- Sprinkle with dukkah.
- Drizzle with Granoliva Aioli, pink tahini, and zhoug.
Serve on a colorful plate!
Gerelateerde producten
Mezzinas: Babaganoush
800g
A velvety smooth aubergine dip made with real Greek yogurt, subtly smoked and warmly spiced for a full, rounded flavour. An oriental favourite with a refined balance of softness and character.
Aioli
800g
An original Catalan dip from the north of Spain made with oil and egg yolk with finely crushed garlic, deliciously creamy
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