Baharat Smashed Potatoes

These Baharat smashed potatoes will steal the show! They are the perfect sharing dish!

1 hour cook

Serves 4

Tom Jackson

Twisted: Unserious food tastes seriously good.

Ingredients

For the zhoug

15g mint

15g coriander

15gparsley

3 garlic cloves

1 juice of lemon

1 tsp salt

1 tspcumin

3 tbspolive oil

For the potatoes

500g new potatoes

1 tsp salt

1 tbspbrown sugar

1 tsp salt

1 tbsp Lebonese 7 spice mix

2 tbsp olive oil

1 canchickpeas, drained

1/2 tspsmoked paprika

1/2 tspcumin

1/2 tsp salt

150g hummus

15g pomegranate seeds

Got your mates coming round for a plant based feast? Well this Smashed Potato recipe with Lebanese 7 spice and zhoug sauce will keep them coming back!

Method

Begin by making your zhoug, to a blender add, coriander, mint, parsley, garlic, cumin, salt, lemon juice, olive oil until lovely and smooth

Then boil your potatoes, to boiling water add salt and your new potatoes. Cook for about 15 min or until fork tender. Drain and place on a baking tray.

To season your potatoes, combine, Lebonese 7 spice mix, brown sugar, salt and oil in a small bowl. Mix until completely combined. Then using a brush coat your potatoes in the spicy oil. Bake at 180 degrees for 35 mins

While your potatoes cook, fry your chickpeas in shallow oil in a pan until crispy. Remove from the oil, drain off the excess oil and then place in a mixing bowl. Add your spices and toss until completely coated.

To plate up, grab some leftover hummus from the fridge, and swirl it on the base of a plate with your zhoug. Pop your crispy potatoes on top followed by the chickpeas, mint, pomegranate and a drizzle of olive oil.