POMMES DE TERRE EN COUCHÉ WITH ISRAELI CARROT SALAD
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.