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For the Roasted Potatoes:

For the Pickled Lemon Aioli:


  1. Prepare the Potatoes:

    • Add the potatoes to a large pot with plenty of water and 2 tsp salt.
    • Bring to a boil, then simmer until the potatoes are just tender but still firm. Be careful not to overcook.
    • Drain the potatoes and allow them to cool slightly in a colander.
  2. Preheat the Oven:

    • Preheat the oven to 200°C.
    • Once hot, place a roasting tray with the olive oil in the oven and heat until the oil starts to smoke slightly.
  3. Roast the Potatoes:

    • Carefully add the potatoes to the hot roasting tray and roast for 35-40 minutes, turning every 10 minutes with a heatproof spatula.
    • When the potatoes are browned and crispy, remove the tray from the oven.
    • Carefully pour out most of the oil, leaving just a bit in the tray.
  4. Season the Potatoes:

    • Sprinkle the Baharat spice blend evenly over the potatoes.
    • Shake the tray and flip the potatoes to ensure they are well coated.
    • Taste and add salt if needed.
  5. Serve:

    • Transfer the potatoes to a serving plate and garnish with chopped chives.
  6. Make the Pickled Lemon Aioli:

    • In a small bowl, mix the mayo with the pickled lemon paste until smooth.
  7. Final Assembly:

    • Serve the crispy roasted potatoes with the pickled lemon aioli on the side for dipping. Enjoy!



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