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Twice Cooked Potatoes

Potatoes and the sweet potatoes tossed in a savoury mix of seasoning, baked crisp and served with hummus.

Twice Cooked Potatoes Twice Cooked Potatoes

Chef's Name

: Vicky Ratnani

Recipe Servings

: 4

Recipe Cook Time

: 25 Minutes

Recipe Rating

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  • 2 big potatoes, boiled with skin  

    2 medium sized sweet potatoes, boiled

    1 pinch of zaatar powder

    1 pinch of smoked paprika

    2-3 sprigs of thyme

    2-3 sprigs of rosemary

    1 pinch of cumin powder

    1 1/2 tsp black pepper

    1 1/2 Tbsp olive oil

    Salt and pepper to season

    For the Black Hummus:

    1 cup of cooked black channa

    1 clove of garlic, bashed

    1 1/2 Tbsp of hung yogurt

    1 Tbsp olive oil

    1 Tbsp tahini sauce

    Salt to taste

    1 1/2 tsp apple cider vinegar


Slice the potatoes and the sweet potatoes into wedges.

Arrange them on a tray and season with salt.

In a bowl, mix together, olive oil, zataar spice, cumin powder, thyme, rosemary, smoked paprika and salt and cracked black pepper.

Pour this marinade over the potatoes in the tray and mix well.

Bake the marinated potatoes in a pre heated oven for 10 minutes at 250 C.

Next, blend together all the ingredients of the hummus to have a thick luscious paste.

Garnish the hummus with olive oil and cooked black channa.

Serve the hummus with the twice cooked potatoes and lavache bread sticks.

Key Ingredients: Potatoes





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