Hawaij snacking potatoes with soured cream and chives
side dish · ⏱ 85 min · 4 portions · 50.0 g carbs / portion · vegetarian · allergens: milk
v2 · rb0e705f985
20260727Z1751
1 piece
hawaij paste
75 ml
olive oil
10 g
chive
🔥
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
🔥
⏱ 30 min
bake covered in
foil until
tender
🔥
⏱ 30 min
discard the foil,
turn the potatoes
halfway, then
bake 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
🔥
⏱ 7-10 min
return to the oven
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
Hawaij Potatoes
🎉
1 kg
potato
fine sea salt
to taste
90 g
soured cream
50 g
mayonnaise
potato, fine sea salt
0.5 · 0.5 pieces
0.5 · 0.5 pieces
hawaij paste
0.4 · 30 ml
0.6 · 45 ml
olive oil
soured cream, mayonnaise
chive
http://flowcooking.food/en-us/recipe/363/hawaij-snacking-potatoes-with-soured-cream-and-chives/
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