Crispy Oven Potatoes with Herb Yogurt Sauce & Fried Egg by Tanerxaydin

Ingredients

• 700g all-purpose (medium-starchy) potatoes
• 1 tsp baking powder
• 2 tsp salt (for boiling)
• 2 tbsp olive oil
• 10g grated parmesan
• 1/2 tsp salt (for seasoning potatoes)
• 100g plain yogurt
• 2 tbsp sour cream
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 tsp dijon mustard
• 1 garlic clove, minced
• 1 tsp tahini
• 1 tbsp lemon juice
• 1/4 tsp salt (for sauce)
• 1/8 tsp black pepper (for sauce)
• 3 large eggs (for serving)
• 1 tsp za’atar (optional, for serving)
• 1/2 tsp chili flakes (optional, for serving)

Instructions

1. Wash the potatoes thoroughly and cut them into even 1-inch cubes; no need to peel them.
2. Bring a large pot of salted water (about 2 tsp salt) to a rolling boil. Add the baking powder and the cubed potatoes, then simmer for about 7 minutes, until the potatoes are just tender on the outside.
3. Drain the potatoes thoroughly in a colander and let them steam dry for a few minutes; the surface should look slightly rough and craggy
4. Transfer the dried potatoes to a large bowl. Toss them with 2 tbsp olive oil and 10g grated parmesan until evenly coated. Spread them out in a single layer on a parchment-lined baking tray, ensuring they are not overcrowded.
5. Roast in a preheated oven at 215°C (420°F) (fan-assisted) for 30–35 minutes, turning them once halfway through, until they are crisp and golden brown.
6. While the potatoes roast, prepare the sauce: In a blender or food processor, combine 100g plain yogurt, 2 tbsp sour cream, 1/2 cup chopped dill, 1/2 cup chopped parsley, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp tahini, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until completely smooth. Chill the sauce.
7. Once the potatoes are roasted, fry the eggs to your liking in a separate pan; sunny side up works best for this dish
8. To plate, spread a generous layer of the herb yogurt sauce on a serving plate. Arrange the crispy potatoes over the sauce, and top each serving with a freshly fried egg. Sprinkle with za’atar and chili flakes if you prefer a little heat.