Grilled Potato Flatbread with Bacon-Honey-Harissa Glazed Potatoes, Arugula Zhug, Pickled Chilies and

Ingredients

• 1 1/2 cups (30g) Dehydrated Potato Flakes
• 2 cups (480ml) Hot Water
• 1 teaspoon (2g) Kosher Salt
• 1 teaspoon (2g) Granulated Sugar
• 3 tablespoons (45ml) Olive Oil
• ½ cup (120ml) Whole Milk
• 2 cups (240g) All Purpose Flour
• 2 each Cardamom Pods
• 1 teaspoon Black Peppercorns
• 1 teaspoon Whole Coriander
• 1 teaspoon Whole Cumin Seeds
• 3 each Serrano Chilies
• 2 each (10g) Garlic Cloves
• 1 cup (30g) Baby Arugula
• 1 tablespoon (~1g) Fresh Mint, chopped
• ½ cup (20g) Fresh Cilantro, chopped
• 2/3 cup (80ml) Extra Virgin Olive Oil
• 4 teaspoons (20ml) Lemon Juice
• 1 pound (454g) Yellow Potatoes, washed and cut in half
• 6 cups (1440ml) Water
• 2 tablespoons (4g) Kosher Salt
• 2 teaspoons (10ml) Olive Oil
• ½ cup (40g) Cooked Bacon, chopped fine
• 2 tablespoons (30ml) Honey
• 1/3 cup (80ml) Prepared Harissa (Chili Garlic Sauce can be subbed)
• 1 cup (240ml) Plain Greek Yogurt
• 1 cup (20g) Baby Arugula
• 3 each (80g) Baby Cucumber (English Cucumber can be subbed)
• As Needed Pickled Chilies
• 2 tablespoons (30g) Preserved Meyer Lemon, finely chopped
• As Needed Za’atar Seasoning (optional)