Ingredients
8 lg. potatoes 1 bunch of broad parsley
1 bunch of dill
1 bunch of mint
balsamic vinegar
extra virgin olive oil
white flour
course sea salt
favorite za'atar mix
Method
Peel and boil the potatoes in salty water until soft. Remove from water and let sit. Chop all herbs and toss with salt to taste and splash of extra virgin olive oil. Flour a wooden cutting board. Halve each potato and lay out on board. With palm of hand, smash each potato half. Sprinkle herb mix over half the potatoes. Recombine halves of potatoes, forming elongated balls, with light flour powdering.
Warm pan on medium heat with ample olive oil or sunflower oil. Cook each side of recombined potatoes until light golden. Plate while hot and with back of spoon flatten slightly. Then drizzle olive oil and garnish with fresh herbs and za'atar. Splash some balsamic vinegar at base of potato and sprinkle sea salt to taste.
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