Halloumi Baby Potatoes with Tahini Yoghurt
Frixos Personal Chefing
July 27, 2026
Halloumi Baby Potatoes with Tahini Yoghurt
Prep Time
15
mins
Cook Time
120
mins
Serves
6
Ingredients
1kg Baby Potatoes, halved
330ml Beer
200ml EVOO, Extra Virgin Olive Oil
3 Cloves Garlic, lightly crushed
2 Sprigs Fresh Rosemary
1 tsp Fine Sea Salt
½ tsp freshly ground Black Pepper
For the Tahini Yoghurt
400g Straggato Yoghurt Authentic, Charalambides Christis
2 tbsp Tahini
2 tbsp Lemon Juice
½ tsp Fine Sea Salt
1 - 2 tbsp Cold Water (to loosen consistency)
For the Garnish
Halloumi, Charalambides Christis
2 Sprigs Fresh Thyme, leaves picked
1 tsp Chili Flakes
Instructions
- Preheat the oven to 250°C, air circulation. Place the potatoes in a baking dish and pour the beer all over them.
- Add the olive oil, garlic, rosemary and season with the salt & pepper. Cover tightly the dish with foil and place in the oven.
- Cook for 30’ to soften, uncover and cook for 90’ at 190°C, air circulation until the potatoes are golden brown and crispy.
- Remove the potatoes from the oven to a plate and allow them to drain slightly.
- Meanwhile, prepare the tahini yoghurt. In a bowl, combine the tahini, lemon juice and salt. Add the yoghurt and mix until smooth. If necessary, add a little cold water to achieve a silky, spreadable consistency.
- To assemble, spread the tahini yoghurt on a serving plate as a base. Arrange the potatoes over the yoghurt, followed by grating the halloumi over them.
- Finish with the chili flakes and thyme and serve immediately while warm.
