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Crispy Potatoes

Ingredients & Quantity
  • 200g baby potatoes
  • 2 garlic cloves
  • 2 sprigs of thyme
  • 1/2 cup ghee
  • 1 Tbsp Ishka Sea Salt
  • 100g Ishka Smoked Caper Sofrito (warmed in a pot)
  • Caper Pepper Sprinkle

How to Prepare
  1. Boil the potatoes in a pot of salted water, starting with room temperature water.
  2. Use a toothpick to check if the potatoes are cooked. If the toothpick goes through without resistance, it is cooked.
  3. When cooled, gently press the potatoes flat and add them to a pan of warmed ghee.
  4. Cook till golden and crisp. Add the garlic and thyme, and cook for a further minute or two.
  5. Drain the excess ghee and reserve.


  1. Place the crisp potatoes on a serving plate.
  2. Dress with the warm Smoked Caper Sofrito
  3. Place the burratina on top
  4. Season with Caper Pepper Sprinkle, to taste.
  5. Spoon over the warm Smoked Caper Sofrito and garnish with basil.

Your crispy potatoes are ready to serve and enjoy!

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