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Olive Oil Potatoes with Crispy Shallots, Merguez and Tomato Fattoush

Hosting a dinner party? Be inspired by this Allegra McEvedy's meze recipe.

Olive Oil Potatoes with Crispy Shallots, Merguez and Tomato Fattoush

For the potatoes:

For the tomato fattoush:

Notes

Recipe Tips:

• Wetting the potatoes helps to crisp up the skin whilst cookingl.

• Use a baking or floury potato so the insides are fluffy. These are white and starchy and do not have a sweet or strong taste to them. Make sure they are firm; their skin should be smooth and free of sprouts

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Olive Oil Potatoes with Crispy Shallots, Merguez and Tomato Fattoush.

 
 

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