6 servings

• 6 large Royal Blue potatoes
• ½ cup potato starch
• ¼ cup of macadamia oil
• Sea salt flakes and freshly ground white pepper
• 8 large carrots
• Finely ground lemon zest and juice of 2 lemons
• 3 garlic cloves, minced
• 1 long red chili pepper, seeded and diced
• 1½ tsp ground cumin seeds
• 1 tsp ground coriander
• 1 tsp spicy paprika
• 2 ts harissa paste
• ½ cup pistachios, chopped

Potato stacks with Israeli carrot salad


Preparation time: 20 minutes
Cooking/baking time: 1 hour

1. Preheat oven to 180°C (390°F). Peel the potatoes and cut into 1 cm thick slices. Toss in potato starch and macadamia oil. Season to taste with salt and pepper. Then stack the slices on baking sheets lined with baking paper into their original potato shape. Bake for 1 hour until they are golden brown and crisp.

2. Peel the carrots and coarsely grate. Season with salt and pepper and set aside for 5 minutes. Add lemon juice, stir well and then squeeze to remove excess water. Mix with garlic, chili, spice, harissa, lemon zest and pistachios. Serve with the potato stacks.