4Place the halloumi into a bowl and cover it with plenty of warm water.
5Place the halloumi into a bowl and cover it with plenty of warm water.
6Place the halloumi into a bowl and cover it with plenty of warm water.
7Let the halloumi sit for about 10 minutes.
8Let the halloumi sit for about 10 minutes.
9Let the halloumi sit for about 10 minutes.
10Mince parsley.
11Mince parsley.
12Mince parsley.
13Thin slice a few garlic cloves.
14Thin slice a few garlic cloves.
15Thin slice a few garlic cloves.
16Take two cooked and cooled Yukon Gold potatoes and pull them apart into smaller bite-sized pieces, leaving the skins on.
17Take two cooked and cooled Yukon Gold potatoes and pull them apart into smaller bite-sized pieces, leaving the skins on.
18Take two cooked and cooled Yukon Gold potatoes and pull them apart into smaller bite-sized pieces, leaving the skins on.
19Gently pat the softened halloumi dry with paper towels to remove all water.
20Gently pat the softened halloumi dry with paper towels to remove all water.
21Gently pat the softened halloumi dry with paper towels to remove all water.
22In a pan over medium heat, add about 1/4 cup of olive oil.
23In a pan over medium heat, add about 1/4 cup of olive oil.
24In a pan over medium heat, add about 1/4 cup of olive oil.
25Once the oil is shimmery, gently place the slabs of cheese into the pan, away from yourself.
26Once the oil is shimmery, gently place the slabs of cheese into the pan, away from yourself.
27Once the oil is shimmery, gently place the slabs of cheese into the pan, away from yourself.
28Add about half of the pulled-apart potatoes to the pan.
29Add about half of the pulled-apart potatoes to the pan.
30Add about half of the pulled-apart potatoes to the pan.
31As the potatoes start to brown and turn crispy, flip them around in the oil.
32As the potatoes start to brown and turn crispy, flip them around in the oil.
33As the potatoes start to brown and turn crispy, flip them around in the oil.
34After a couple of minutes, flip the cheese over.
35After a couple of minutes, flip the cheese over.
36After a couple of minutes, flip the cheese over.
37Once the potatoes are almost golden brown, add the thin sliced garlic cloves.
38Once the potatoes are almost golden brown, add the thin sliced garlic cloves.
39Once the potatoes are almost golden brown, add the thin sliced garlic cloves.
40Optionally, add a pinch of red pepper flake.
41Optionally, add a pinch of red pepper flake.
42Optionally, add a pinch of red pepper flake.
43Once 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.
44Once 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.
45Once 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.
46Add the chopped parsley.
47Add the chopped parsley.
48Add the chopped parsley.
Ingredients
1 package Halloumi cheese
1 package Halloumi cheese
1 package Halloumi cheese
1 large Yukon gold potato
1 large Yukon gold potato
1 large Yukon gold potato
4 -6 garlic cloves, thin sliced
4 -6 garlic cloves, thin sliced
4 -6 garlic cloves, thin sliced
1 pinch red pepper flake
1 pinch red pepper flake
1 pinch red pepper flake
0.25 cup minced parsley
0.25 cup minced parsley
0.25 cup minced parsley
1 lemon for zest and juice
1 lemon for zest and juice
1 lemon for zest and juice
warm water
warm water
warm water
0.25 cup olive oil
0.25 cup olive oil
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.