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Tapas board with crispy potatoes
That looks cosy! The potatoes are breaded and deep-fried so they are nice and crispy.
Side dish
4 people
20 minutes
Ingredients:
- 400 g Cêlavíta multipurpose potatoes, halved
- 4 tbsp potato starch
- 4 tbsp water
- 50 g panko
- 1 tsp dried thyme
- 1 tsp paprika powder
- Pepper and salt, to taste
- Plenty of oil, for frying
For the aioli:
- 2 tbsp Greek yoghurt
- 2 tbsp mayonnaise
- 1/2e lemon, rind and juice
- 2 cloves of garlic, grated
- Pepper and salt, to taste
- 1 tbsp extra virgin olive oil
Preparation
Step 1: Make a yoghurt-thick mixture from the potato starch and water. Mix this into the potatoes. Mix the panko with the dried thyme, paprika and salt and pepper. Roll the potatoes through the panko.
Deep-fry the potatoes at 175 °C until golden.
Step 2: Make an aioli; Mix together the Greek yoghurt, mayonnaise and zest and juice of half a lemon and garlic zest. Flavour the aïoli with some salt and pepper. Put the aïoli in a small bowl and pour some extra-virgin olive oil on top.
Step 3: Serve the potatoes and aioli as a side dish on a tasty stuffed tapas board.
