Crispy Potatoes with Labneh and Soft Herbs
Another chic way to use up boiled potato.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
- 900g (2lb) cooked boiled potatoes
450g (1lb) soft labneh (dripped natural yoghurt)
150ml (5fl oz) softly whipped cream
Fresh herbs: sprigs of chervil, tarragon, flat parsley and chives
Method
- Peel and cut the potato into approximately 2.5cm (1 inch) square chunks.
Heat oil or beef dripping in a deep-fry to 200°C. Cook the potatoes in batches until really crisp and golden. Drain on kitchen paper.
Fold the cream into the labneh and loosen with a few tablespoons of whey if too thick. It should be the consistency of softly whipped cream.
Serve the crisp potatoes immediately in wide bowls with a few dollops of labneh and a generous handful of soft fresh herb sprigs on top.
Note:Â New potatoes do not need to be peeled
