Ingredients (serves 6):

• 6 large Royal Blue potatoes
• ½ cup potato starch
• ¼ cup macadamia oil
• sea salt flakes and freshly-ground white pepper
• 8 large carrots
• finely-grated zest and juice of 2 lemons
• 3 cloves garlic, minced
• 1 long red chilli, seeded and finely diced
• 1½ tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp hot paprika
• 2 tsp harissa paste
• ½ cup pistachios, chopped

POMMES DE TERRE EN COUCHÉ WITH ISRAELI CARROT SALAD

Preparation:

Preparation time: 20 minutes
Cooking time: 1 hour

1. Preheat oven to 180°C. Peel the potatoes and cut in 1cm slices. Toss in potato starch and macadamia oil, season with salt and pepper , then arrange the slices back into their original shape and place on lined oven trays. Bake for 1 hour, until golden and crisp.

2. Peel and coarsely grate the carrots, then season with salt and set aside for 5 minutes. Add the lemon juice, mix well, then squeeze to remove excess water. Mix with the garlic, chilli, spices, harissa, lemon zest and pistachios. Serve with the potato stacks.