By Sarah Khalid
Ingredients:
- 1 kg baby potatoes
- 2 tablespoons salt + extra for seasoning
- 2/3 cup extra-virgin olive oil
- Freshly ground black pepper- to taste
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup raisins
- 3 garlic cloves smashed
- 1-2 tablespoons chili flakes (adjust according to your liking)
- 200ml cream
- Juice of 2 lemons
- 1/2 cup mixed fresh herbs (parsley, coriander, basil, dill)
Method:
- Take water in a large pot, add 2 tablespoons salt and bring to a boil.
- Add potatoes in boiled water and reduce heat to medium-low, bring to a simmer, and cook until potatoes are just half cooked (they pierce easily with a fork).
- Drain and transfer potatoes to a baking sheet. Let them cool slightly.
- Add lemon juice to the cream and mix well. Leave aside for 10 minutes and mix well again (you can keep it in the fridge if the weather is hot). This will make a quick sour cream. Set aside in the fridge till you start plating.
- Smash each potato individually with the bottom of a glass
- Drizzle 1/3 cup oil over potatoes, then toss to coat, season lightly with salt and black pepper.
- Roast potatoes until crispy and golden brown, 35-40 minutes in an oven at 180° Celsius or an air fryer.
- Meanwhile, heat 1/3 cup oil in a small saucepan over low heat; add the walnuts, stirring occasionally, until walnuts are golden brown.
- Add the garlic, chili flakes, raisins, salt to taste and toss to combine.
- Cook for 1 minute and set aside to cool slightly.
- Spread sour cream on the base of a large plate. Top with potatoes and spoon walnut oil mix over the potatoes (you may layer them too).
- Top with a sprinkle of herbs and serve.
