Ingredients
• 2 lbs mini yukon gold potatoes• head of garlic
• handful of fresh sage
• 5 shallots sliced in half and peeled
• 1/4 cup extra virgin olive oil
• kosher salt
Directions
1. Place the potatoes in a pot and cover with water. Season with kosher salt and bring it to a boil. let boil until a knife just runs through it and then drain the potatoes and steam dry.2. Preheat the oven to 450 degrees F. Place the potatoes on a sheet tray, press down with a mug until flattened, top with the shallots, garlic cloves and fresh sage. Drizzle over the extra virgin olive oil and season well with kosher salt. Roast in the preheated oven for 45 minutes until crispy and crunchy all over.
3. Serve on top of garlicky yogurt or labneh which should also get a nice squeeze of lemon juice and salt. Top the crunchy potatoes with a chunky herb salad and enjoy!
Herb Salad (can honestly use any herb here)
• 1/2 head of parsley
• 1 cup fresh mint
• 1/2 cup chives, finely chopped
• half a lemon zested and juiced
• 2 tablespoons extra virgin olive oil
• Salt to taste
Place the parsley, mint and chives in a bowl and top with lemon zest, juice, olive oil and season with salt. Toss and check for seasoning.