Crispy Saffron Potatoes Dipped in Preserved Lemon Hummus

Crispy Saffron Potatoes Dipped in Preserved Lemon Hummus

We simply cannot resist a potato with a good crunch, and with that, we present to you your new favorite dipper-


Small - medium size yellow potatoes
Olive oil
Garlic cloves - separated from the bulb, but left with their skin on
@Maldon sea salt
Herb of choice - chopped
Lemon zest
Optional: fresh grated cheese
@eatlittlesesame preserved lemon hummus


Boil your potatoes in a pot with water, salt and saffron for about 30 minutes, or until tender but not overcooked (can we call it al dente?!) 

Strain and cut open/break your potatoes onto a baking sheet. Coat in olive oil and salt. Place your garlic cloves onto the baking tray as well. Bake at 425 for 30 minutes until crispy. 

In a mortar, add saffron strings and crush until smooth powdery consistency. Add maldon sea salt and mix.

Remove potatoes from oven and toss in a bowl with your lemon zest, saffron salt and chopped herbs. Drizzle the leftover oil from the baking sheet into the bowl and toss it all together.

Top with fresh grated cheese if you wish. And then dip, dip, dip.

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