Middle Eastern · Lunch
Fried Potato and Herb Sandwich
Crisp pan-fried potato slices layered into warm pita with parsley, mint, scallion, garlic yogurt sauce, and a squeeze of lemon. The potatoes are shallow-fried until golden and tender, then tossed with sumac and cumin for a tangy, earthy finish typical of Levantine street-food sandwiches.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
13.8gProtein
22.9gFat
73.4gCarbs
8.6gSugar
8.3gFiber
1090mgSodium
9mgChol
4.1gSat Fat
1450mgPotassium
140mgCalcium
4.1mgIron
0.1mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
vegetarian
Instructions
1
Prep
Slice the potato into 1/4-inch rounds on a cutting board and pat dry with paper towels to promote crisping rather than steaming in the pan.
2
Fry
Heat the olive oil in a skillet over medium heat and fry the potato rounds for 10-12 minutes, turning once, until golden brown and knife-tender.
3
Toss
In a small bowl, combine the fried potatoes with the cumin, sumac, salt, and black pepper until evenly coated. In another bowl, whisk together the yogurt, grated garlic clove, and lemon juice until smooth.
4
Plate
Warm the pita briefly in the dry skillet, split it open, spread the garlic yogurt sauce inside, layer in the spiced potatoes, tomato slices, chopped parsley, chopped mint, and sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g potato
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for sprinkling
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 22 pita bread
- 1/2 cup120g plain yogurt
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 22 scallion
- 44 thin tomato slices
