Any left over Sunday roast potatoes
olive oil
1 knob butter
1minced garlic clove
Seasalt
for the Zhoug :
A bunch of fresh coriander ( plus extra for garnish 80g
Small bunch parsley 30g
1 green chilli
1/2 tsp ground cardamom
1 tsp cumin seeds
1/2tsp caster sugar
1tsp caraway seeds
2-3 tbs lemon juice
2-3 crushed garlic cloves
A Pinch chilli flakes for garnish ( optional)
Salt pepper
5-6 tbs olive oil
Lay the roast potatoes on a lined baking tray and lightly crush with the bottom of a glass. Melt the butter in a microwave add 1-3 tbs olive oil ( depending how many potatoes you have leftover) whisk in the minced garlic season well and brush the potatoes all over with the mix then re roast for approximately 15mins or more in hot oven til golden and crisp both sides (size dependent).
for the Zhoug, dry fry the caraway and cumin seeds a few mins til fragrant then crush with a pestle and mortar. remove the thicker stems from the coriander and parsley . Tear and throw into a processor with the rest of the sauce ingredients- just adding half of the olive oil. Pulse to a rough paste then add the rest of the oil the lemon and a little water if you prefer a looser texture. Add a little of the sugar , Taste Season and adjust to your preference then serve with a pinch of chilli flakes dolloped on the hot roasties with a side dish of Greek yoghurt .
Comments