Ingredients:

Garlic Labna (Yield: 1 quart)

• 16 ounces labna or plain Greek yogurt
• 2 lemons, zested and juiced
• 2 large garlic cloves, minced
• 2 tablespoons water
• 1 tablespoon roasted garlic, puréed
• Salt and pepper, to taste

Sweet Chili Sauce (Yield: 1 quart)

• ½ pound white onions, sliced
• 5 garlic cloves, roughly chopped
• 1 ounce fresh ginger, roughly chopped
• ½ pound Roma tomatoes, diced
• 3 Fresno peppers, diced
• ½ pound red bell peppers, diced
• 1½ cups red wine vinegar
• 1½ pounds sugar

Crispy Potatoes and Assembly

• 3 pounds small Idaho® Fingerling or red Creamer potatoes, unpeeled, washed and quartered lengthwise
• 4 quarts water
• 1 cup salt
• 1 garlic head, sliced in half crosswise
• 6 thyme sprigs
• 4 quarts canola oil for frying
• Salt, to taste
• 1 lemon, quartered and seeds removed
• ⅔ cup Garlic Labna (see recipe)
• ⅔ cup Sweet Chili Sauce (see recipe)
• 2 tablespoons chives, minced

Directions:

Garlic Labna

1. Add all ingredients to a medium mixing bowl and whisk to combine. Taste and adjust seasoning as necessary. Refrigerate leftover mixture.

Sweet Chili Sauce

1. In a 4-quart saucepan with rounded bottom, sweat onion, garlic and ginger over medium-high heat until onion starts to turn translucent, 3 to 4 minutes.
2. Add tomato and cook down, about 20 minutes.
3. Add peppers and cook until soft, 4 to 5 minutes.
4. Stir in vinegar and sugar and blend with an immersion blender.
5. Continue to cook over medium heat until mixture is reduced down to 1 quart, about 30 minutes. Cool to room temperature.

Crispy Potatoes and Assembly

1. In a medium pot, combine potatoes, water, salt, garlic and thyme and cover with cold water. Bring to a boil, then reduce to a simmer.
2. Cook until potatoes are fork-tender, about 20 minutes, and remove them with a slotted spoon. Set aside to cool. Once cool, press them with your hand or the back of a spoon until they flatten but hold their shape.  
3. Meanwhile, in an 8-quart stockpot, a Dutch oven or a deep fryer, preheat the oil to 350°F. Working in batches if necessary, carefully lower potatoes into oil and fry until golden brown and crispy, about 8 minutes. Remove from oil with a slotted spoon and season with salt and a squeeze of lemon juice.
4. Spread warm potatoes on a platter and top with ⅔ cup Garlic Labna, then drizzle with ⅔ cup Sweet Chili Sauce. Finish with minced chives and another squeeze of lemon.