Crispy potatoes with honey and lemon

For the potatoes

3-4 large potatoes 2 cups sunflower oil 1 cup olive oil Juice of 1 lemon 1 tbsp mild mustard 1 chicken stock cube 1 tbsp honey 1 tsp thyme Salt Pepper

For the feta cream

120 g Greek yogurt 80 g feta cheese

For serving

1 tbsp thyme Lemon zest

Peel, wash, and cut the potatoes into quarters.

In a large frying pan, heat the sunflower and olive oil. Add the potatoes and fry on high heat until they form a light crust.

Lower the heat and allow them to soften inside. Raise the heat again and fry until golden and crispy.

In a small bowl, mix lemon juice, stock cube, honey, and thyme. Remove the pan from heat, pour the lemon-honey mixture over the hot potatoes, and mix well.

Remove from the oil and set aside.

To make the feta cream, blend the yogurt and feta until smooth.

Serve the crispy potatoes with the feta cream, fresh herbs, and a sprinkle of lemon zest.

Budget Recipes