Crispy Skin Potatoes

Fried potatoes, apple slices, baked potatoes, mashed potatoes... We have witnessed many different versions of potatoes so far. But we claim that you have rarely come across something this delicious and where you can taste the spices this much. Because this time, the potatoes are first boiled in plenty of water with turmeric, so that they have a slightly yellow color. Then, it is mixed with plenty of olive oil, butter and spices and slowly fried with all its flavor in a cast iron pan.

This is how it turns into a flavor that is soft on the inside and crispy on the outside. You are welcome from the kitchen to try this recipe, which you can eat dipped in sauce, much lighter and more delicious than fried, and can be served as an accompaniment to any meal you want.

Wash the potatoes well with their skins on and cut them in half. If the shells are very dusty, remove the dirt with the hard front surface of a clean dish sponge.

Then transfer your potatoes into a pot filled with plenty of water.

Add some salt and turmeric and boil for about 8-12 minutes until it softens slightly.

Take them out and gently press the tops with a glass.

Then transfer it into a bowl. Add melted butter, olive oil, lemon zest, salt and spices and mix well.

Transfer your potatoes to the oiled and oven-heated cast iron pan. If you do not have a pan, you can transfer it to a greased ceramic baking dish or on a baking tray lined with baking paper. Bake your potatoes in the oven preheated to 180 degrees for about 20 minutes until they are well browned.

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