SAM'S CRISPY LABNEH POTATOES
This potato recipe has become a go-to in our home and I often bring it to dinner parties. It’s delicious, travels well and is a crowd pleaser. The potatoes are crispy and creamy in contract to the rich labneh and spice from the Aleppo pepper. Sam’s Crispy Labneh Potato recipes is an adaptation of BA’s Crispy Smashed Potatoes with Walnut dressing. I’ve made their recipe a number of times but found my version with a few tweaks to be the most delicious and crowd pleasing! If you’ve never tried labneh this is a great opportunity to try it. Labneh can be found all over the Middle East used in a variety of dishes as a spread or a condiment. I can best describe it as if sour cream and full fat greek yoghurt had a baby.
SAM’S CRISPY LABNEH POTATOES
PREP TIME: 30 mins
COOK TIME: 30-45 mins
SERVING SIZE: 4 servings
INGREDIENTS:
2 lb. yukon gold or white creamer potatoes
½ cup Diamond Crystal or ½ cup Morton kosher salt, plus more
⅔ cup extra-virgin olive oil, divided
Freshly ground black pepper
4 tsp. Aleppo Pepper or other mild red pepper flakes
¾ cup labneh or sour cream or full fat plain greek yoghurt
½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
Lemon wedges (for serving)
If you can’t find Aleppo Pepper use 1-2 tsp of red-chili flakes these are much hotter than Aleppo pepper so use sparingly.
RECIPE
Pre-heat the oven to 450°
Place all the potatoes in a large pot with cold water and ½ cup of salt. Bring to a boil then simmer until the potatoes are fork tender. Drain the water and put the potatoes back in the hot pot, this will help get any excess water off the potatoes.
Now for the smashing! Take the potatoes and lay them our on your baking sheet. I like to take a piece of tinfoil and lay it over the hot potatoes and smash them with the back of flat spatula.
Drizzle the olive oil over the potatoes be sure to coat both sides then salt and pepper them. Place in the oven and roast at 450° for 35-45 mins. Flip them halfway through.
Spread the labneh on a large plate. Place the potatoes on top, season with Aleppo pepper, salt and pepper to taste and a drizzle of olive oil. Garnish with herbs and serve with lemon wedges.
