Directions

1. In a medium sized saucepan, place potatoes and fill with enough water to cover. Bring to a boil and cook for 15 minutes, or until just past fork tender.

2. Preheat the oven to 425ºF. Cover a large baking sheet with 2 tbsp olive oil. Set aside.

3. Once potatoes are cooked, rinse in cool water and allow to cool and dry for 5 minutes.

4. Add the potatoes to the baking sheet. Spaced about 1-2 inches apart. Using a small glass or measuring cup, gently press down on the top of the potatoes, flattening them until about 1⁄2 inch thick.

5. Brush the tops of the potatoes with the remaining 1 tbsp olive oil. Sprinkle the tops with salt, garlic powder, and black pepper. Bake for 15 minutes.

6. While the potatoes bake, whisk together the Garlic Yogurt Tahini Dip ingredients in a small bowl until smooth. Top with additional fresh herbs and a sprinkle of sumac.

7. After 15 minutes remove the potatoes from the oven and top with grated parmesan. Bake for another 5-10 minutes, until deeply browned and crispy.

8. Sprinkle the potatoes with sumac and serve with Garlic Yogurt Tahini Sauce. Store in the fridge for up to 1 week, reheating in the oven until crispy again.