Equipment: Knife, Scale, (2) Bowl, Roasting Pan, Microplane
Level: Easy
Serves: 2-4
Shopping List
Produce
24 Oz Baby Potatoes
2 Each Red Peppers
1 Each Lemon
1 Head Garlic
Dry Goods
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa
2 Tablespoons Neutral Oil
1 ⅓ Teaspoon Smoked Paprika
Red Pepper Labneh
Ingredients
16 Oz | 453g Labneh or Yogurt
2 Each | 200g Red Peppers
1 ⅓ Teaspoon | 4g Smoked Paprika
1 Each | 5g Garlic Clove, grated
¼ Each | 7g Lemon, juiced
½ Each | 5g Lemon Zest
As Needed Kosher Salt
Method
- Cut & remove crown of the peppers. Just around the green stem.
- Roast peppers over a flame.
- Place charred peppers in a bowl & cover with plastic wrap.
- Allow peppers to rest for 5 minutes.
- The steam will separate the skin from the flesh making it easier to peel.
- Using your hands slowly push off the outer layer.
- Cut peppers in half lengthwise.
- Remove the white membrane, & cut to the size of small dice.
- In a bowl add labneh, diced roasted peppers, smoked paprika, grated garlic, zested lemon, lemon juice.
- Season with salt to taste.
Roasted Potatoes
Ingredients
24 Oz | 680g Baby Potatoes
2 Tablespoons | 20g Neutral Oil
3 Each | 15g Garlic Clove
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa
Method
- In a roasting pan, add potatoes, neutral oil, salt, pepper, & smashed garlic cloves.
- Place into the oven for 25-30 minutes.
- Once potatoes are fork tender, take out of the oven & season with Green Harissa spice. If you don’t have Green Harissa, you can substitute with your favorite spice.
- Serve with Roasted Pepper Labneh.
- Garnish with additional roasted peppers, olive oil, & Green Harissa.
Notes: use a blowtorch to char the areas where the flame cannot reach.
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