Halloumi & Fried Potatoes
Directions
- 1Cut the halloumi cheese into two equal slabs.
- 2Place the halloumi into a bowl and cover it with plenty of warm water.
- 3Let the halloumi sit for about 10 minutes.
- 4Mince parsley.
- 5Thin slice a few garlic cloves.
- 6Take two cooked and cooled Yukon Gold potatoes and pull them apart into smaller bite-sized pieces, leaving the skins on.
- 7Gently pat the softened halloumi dry with paper towels to remove all water.
- 8In a pan over medium heat, add about 1/4 cup of olive oil.
- 9Once the oil is shimmery, gently place the slabs of cheese into the pan, away from yourself.
- 10Add about half of the pulled-apart potatoes to the pan.
- 11As the potatoes start to brown and turn crispy, flip them around in the oil.
- 12After a couple of minutes, flip the cheese over.
- 13Once the potatoes are almost golden brown, add the thin sliced garlic cloves.
- 14Optionally, add a pinch of red pepper flake.
- 15Once garlic cloves are just starting to turn golden brown around the edges, add lemon zest and a squirt of lemon juice to stop the cooking of the garlic.
- 16Add the chopped parsley.
Ingredients
- 1 package Halloumi cheese
- 1 large Yukon gold potato
- 4 -6 garlic cloves, thin sliced
- 1 pinch red pepper flake
- 0.25 cup minced parsley
- 1 lemon for zest and juice
- warm water
- 0.25 cup olive oil
Equipment
bowlpaper towelspan
Tips
- Soaking the halloumi in warm water for 10 minutes makes it noticeably softer and less squeaky.
- When adding cheese to the hot oil, place it away from yourself to prevent splattering.
- Break potatoes apart by hand for uneven, rustic pieces that get extra crispy.
- Add lemon zest and juice at the end to stop the garlic from cooking further and add flavor.
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