Brightland's Chef in Residence, Noreen Wasti, has shared the recipe for Crispy, Spicy Smashed Potatoes with Garlic Cilantro Labneh, highlighting how to cook boldly with our new, limited-run Robust Trio.
"Who doesn’t love a crispy smashed potato? They are viral on TikTok for a reason. This recipe highlights the combination of Ardor Chili Olive Oil and Rosette Garlic Olive Oil in preparation. Ardor adds spice and heat to the potatoes while roasting, complemented by a few dried spices. Rosette with labneh, cilantro, and lemon is the creamy cool down you need. This dish kind of reminds me of nostalgic old school potato chips with ranch dip, and I’m here for it." -Noreen Wasti
Place potatoes and 1 tablespoon of salt in a large pot. Cover with water and bring to a boil. Cook until fork tender, about 15-20 minutes.
Drain potatoes and transfer to a large bowl. Add garlic powder, smoked paprika, old bay seasoning, 1/2 teaspoon of salt, and Ardor Chili Olive Oil. Toss to coat the potatoes evenly.
Place potatoes on a large sheet pan and use the bottom of a mug/cup/bowl (anything works) to smash the potatoes flat.
Roast in the oven for 35-40 minutes until golden and crispy. Prepare labneh in the meantime.
In a medium size bowl, combine the labneh, cilantro, lemon juice, Rosette Garlic Olive Oil, and salt. Mix well.
To assemble: spread the labneh on a plate and layer the potatoes on top.
Garnish with fresh cilantro leaves and any additional tender herbs you have on hand.
