Crispy Oven Potatoes with Herb Yogurt Sauce & Fried Egg

• temps total: 42 minutes

Ingrédients

700g all-purpose (medium-starchy) potatoes

1 tsp baking powder

salt

2 tbsp olive oil

10g grated parmesan

For the herb yogurt sauce:

100g plain yogurt

2 tbsp sour cream

1 bunch dill

1 bunch parsley

1 tsp Dijon mustard

1 garlic clove

1 tsp tahini

a squeeze of lemon juice

salt, pepper

To serve:

fried eggs

za’atar and chili flakes (optional)

Instructions

Wash the potatoes thoroughly and cut them into even cubes — no need to peel them.

Bring a large pot of salted water to a boil. Add the baking powder and the potatoes, then simmer for about 7 minutes, until just tender on the outside.

Drain in a colander and let them steam dry for a few minutes — the surface should look slightly rough.

Toss the potatoes in a bowl with olive oil and grated parmesan. Spread them out on a parchment-lined baking tray.

Roast in a preheated oven at 215°C (fan) for 30–35 minutes, turning once, until crisp and golden.

For the sauce, blend yogurt, sour cream, dill, parsley, mustard, garlic, tahini, lemon juice, salt, and pepper until smooth. Chill until ready to serve.

Fry the eggs to your liking — sunny side up works best here.

To plate, spread the herb yogurt sauce on a plate, add the crispy potatoes, and finish with the fried egg. Sprinkle with za’atar and chili flakes if you like a little heat.