Halloumi & Fried Potatoes

10m
Serves 1
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Directions

  1. 1Cut the halloumi cheese into two equal slabs.
  2. 2Place the halloumi into a bowl and cover it with plenty of warm water.
  3. 3Let the halloumi sit for about 10 minutes.
  4. 4Mince parsley.
  5. 5Thin slice a few garlic cloves.
  6. 6Take two cooked and cooled Yukon Gold potatoes and pull them apart into smaller bite-sized pieces, leaving the skins on.
  7. 7Gently pat the softened halloumi dry with paper towels to remove all water.
  8. 8In a pan over medium heat, add about 1/4 cup of olive oil.
  9. 9Once the oil is shimmery, gently place the slabs of cheese into the pan, away from yourself.
  10. 10Add about half of the pulled-apart potatoes to the pan.
  11. 11As the potatoes start to brown and turn crispy, flip them around in the oil.
  12. 12After a couple of minutes, flip the cheese over.
  13. 13Once the potatoes are almost golden brown, add the thin sliced garlic cloves.
  14. 14Optionally, add a pinch of red pepper flake.
  15. 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.
  16. 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

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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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