Hands down, my most favorite vegetarian dish I’ve ever had is found on the menu at Glasserie. They are a bowl of crisp, deep-fried potato shells dusted with cumin. Perfect with labneh, stewed chick peas, hummus, or whatever floats your boat.
| Things you'll need: | |
| 1 pound of fingerling potatoes 3 cups of vegetable oil |
1 cup of hummus or filling of your choice 1 teaspoon ground cumin Salt |
Boil the potatoes until they are fork tender.
Let them cool and split them lengthwise. Scoop out the centers of the potatoes, making sure to leave a few millimeters of margin. Save the scooped potato for another dish.
Turn the oven on its lowest setting and set a pan lined with parchment paper.
Heat up a pot with enough vegetable oil to cover a single layer of potatoes and deep fry on medium heat until they are golden and crisp.
Rest the potato shells on a paper towel to drain the oil. Dust with a little cumin and salt before throwing them in the oven to keep warm.
Hum a little sea chanty and fill the boats up before bringing them to ruin (in your belly).
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Love this? It's part of my Vegetarian Spanish menu.
What floats your potato boat? Tag @Randwiches on Twitter or Instagram.