Crispy Lemon Potatoes with Tzaziki
🌿 Hello, lovelies and welcome
back to my kitchen!
✨ I was sent some incredibly beautiful pink and purple potatoes from Buston Potatoes, truly absolutely beautiful things, and they kindly also sent me some of their amazing Lemon Rapeseed Oil as well, so what better to make on a surprisingly warm day in the North East of England in December, but the crispiest roast potatoes with a tzatziki style dip?! Playlists at the ready, guys and let’s get cooking!
Servings: 4
Ingredients
🥔 Roast Potatoes
1kg Buston Potatoes (I use half Red Emmalie and half Violetta)
140g lemon rapeseed oil
🥔 Potato Seasoning
2 tbsp plain flour
1 tbsp cornflour
2 tsp garlic & herb seasoning
🇬🇷 Tzatziki
150g Greek yoghurt
1 garlic clove, grated
40g soured cream
Juice & zest of 1 lemon
1/4 cucumber, very finely chopped or grated
6 mint leaves, finely chopped
🫒Toppings
1/4 cucumber, diced
30g feta cheese cubes
A handful of Queen Nocellara Olives
Lemon zest
Pomegranate seeds
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
🥔 Roast Potatoes
Start by putting your rapeseed oil into a baking pan, and turning your oven onto the highest setting, pop the oil into the oven and leave it in there until we’re ready to use it.
Pop a pan onto the hob, add in some salt and water and let it heat to a rolling boil.
Now it’s time to start washing the soil from the beautiful potatoes, I just find this makes them easier when the thick is off the skin when we peel them!
Now, I peel these beauties with a peeling knife, but if you feel more comfortable using a peeler, go ahead, we just want the skin off and lots of janky edges. Chop the potatoes into similar sizes, about 4cm and pop them, very carefully, into the boiling water until they’re soft.
When they’re boiling, pop the roast potato seasoning ingredients into a bowl with some salt and pepper, and when the potatoes are soft, sieve them, and gently pat them dry with a tea towel, or some blue roll and toss them into the seasoning, carefully coating the surface of each potato. Feel free to shimmy them around the bowl, this will help the dry ingredients stick and form that crispy coat we’re aiming for!
Now very, very carefully, take your oil out of the oven & lower the temperature to 160C.
Using a slotted spoon, lower your coated potatoes into the oil in batches, and carefully pour the oil over the tops of the potatoes using a ladle and pop them in the oven for half an hour.
Take the potatoes from the oven and using some tongs, or a slotted spoon, turn the potatoes over, and pop them back into the oven for another half an hour. Repeat this step again, but check after 20 minutes, and once they’re done and looking as crispy as ever, take them out of the oven and let them drain and pat them dry.
🇬🇷 Tzatziki
This one is very simple, mix all of the ingredients together and season with salt and pepper. Once it’s ready, spoon equal amounts of this beautiful dip onto 4 plates, then top them with the delicious and crispy potatoes.
I use all of the toppings mentioned above, but feel free to play with the ingredients you already have that fit the flavours you love and enjoy this absolutely delicious recipe!
A huge thank you to the gorgeous gang at Buston Potatoes and Seabanks Oil & Vinegar - these ingredients are absolutely next level. I’d never post a recipe about ingredients and/or people I didn’t believe in - I hope you guys all know that, but these are honestly absolutely beautiful and you know I will fiercely support independents and local creators and suppliers wherever and whenever I can. So if you’re feeling like you want to check these amazing companies out, I have linked them throughout this recipe and I will, of course, post the links to their websites below.
Buston Heratige Potatoes - https://heritagebustonpotatoes.co.uk/
Seabanks Oil & Vinegar - https://seabanks.co.uk/
Buston Crisps - https://bustoncrisps.co.uk/