Hawaij snacking potatoes with soured cream and chives
Roasted Hawaij snacking potatoes: tender inside, crisp and golden.
Smoky-sweet paste clings to every wedge, with cool soured cream.
Chives on top finish it fresh, salty, and irresistibly snackable.
side dish ⏱ 85 min 420 kcal / portion 50.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- preheat the oven to 200°C
- place the potato wedges in a tray and mix with hawaij paste, olive oil, and ¾ teaspoon fine sea salt then cover tightly with foil
- bake for 30 minutes covered in foil until tender
- discard the foil, turn the potatoes halfway, then bake for another 30 minutes until golden and crispy
- mix the remaining hawaij paste with the remaining 45ml olive oil and spoon over the potatoes then mix gently to coat
- return to the oven for 7-10 minutes until the paste has slightly caramelised and sticking to the potatoes
- mix the soured cream and mayonnaise together
- scatter the chives over the potatoes and serve with the soured cream alongside