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Step 1.
Bring a pot of well-salted water to the boil. Preheat the oven to 200°C/ 390°F
Step 2.
Wash the potatoes and boil for 20-25 mins or until a fork pierces through them easily. Drain the potatoes and lay them out on a wire rack to cool and release the steam.
Step 3.
Meanwhile, make the za’atar oil by mincing your garlic cloves and then mixing them with 85ml olive oil and your za’atar.
Step 4.
When the potatoes have cooled, lay them out on a large tray lined with baking paper. Use a glass cup to smash each one until it’s burst open and flat, taking care not to push too hard.
Step 5.
Drizzle the za’atar oil over all of the potatoes, making sure it gets into all of the cracks. Roast the potatoes at 200°C for 30-40 mins or until crispy.
Step 6.
To make the zhoug, add the coriander, chilli, cumin, cardamom, and red pepper flakes to a food processor along with the juice of half a lemon and 30ml olive oil. Pulse until you have a chunky paste. Add the mix to a bowl and stir through another 40ml of olive oil and season well with salt and pepper.
Step 7.
To serve, lay a thick layer of yoghurt onto a plate, then top it with the potatoes and generously spoon on the zhoug. Add some lemon zest if you like.
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