@user6619879733726: Compressed face towels #compressedtowel #tiltokmademebuyit #facialtowels #travelessentials #lifehacks

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Thursday 11 June 2026 14:59:07 GMT
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ZA’ATAR RANCH SMASHED POTATOES  Oh. My. Goodness. These were so good that everyone in the room went home and made them again for themselves! Smashed potatoes: simple and elite. Za’atar ranch: An Adeena-coded hybrid that aims to please and SUCCEEDS. Use the extra dressing on absolutely everything.  For potatoes: 1 ¾ pounds lbs/700g baby potatoes 1 tsp baking soda 1/3 c. olive oil, +  more  1 tspkosher salt, +  more For the ranch (makes 1 ¾ c.)  1 c. labaneh or Greek yogurt ½ c. mayo Finely grated zest & juice of 1 small lemon 1 tsp kosher salt 2 tsp garlic powder 2 tsp onion powder 1 ½ TB za’atar 1 TB olive oil ¼ c. chopped dill, +  more  ¼ c. chopped chives, +  more  ¼ tsp freshly ground pepper Make potatoes: Preheat oven to 450°F. Add potatoes to a pot; cover w/ 2 inches generously salted cold water.  Add baking soda. Bring to a boil over high heat. Cook until firm but can be partially pierced with a fork, 12-13 minutes; drain, dry well. Arrange on a large parchment-lined rimmed baking sheet. Drizzle w/olive oil. While still warm, dip bottom of a glass in oil. Smash potatoes w/ glass to ½ inch thickness (some may break apart). Season w/ salt; roast until  golden &  crisp, 30- 35 min.. Season w/ salt. Make dressing: While the potatoes are roasting, in a medium bowl whisk labaneh, mayo, lemon juice & zest, salt, garlic powder, onion powder, za’atar, olive oil, dill, chives & pepper. Spread some  ranch on a serving platter. Top w/ potatoes. Drizzle more ranch on top. Sprinkle w/salt; garnish w/ dill & chives. Serve with extra ranch.
ZA’ATAR RANCH SMASHED POTATOES Oh. My. Goodness. These were so good that everyone in the room went home and made them again for themselves! Smashed potatoes: simple and elite. Za’atar ranch: An Adeena-coded hybrid that aims to please and SUCCEEDS. Use the extra dressing on absolutely everything. For potatoes: 1 ¾ pounds lbs/700g baby potatoes 1 tsp baking soda 1/3 c. olive oil, + more 1 tspkosher salt, + more For the ranch (makes 1 ¾ c.) 1 c. labaneh or Greek yogurt ½ c. mayo Finely grated zest & juice of 1 small lemon 1 tsp kosher salt 2 tsp garlic powder 2 tsp onion powder 1 ½ TB za’atar 1 TB olive oil ¼ c. chopped dill, + more ¼ c. chopped chives, + more ¼ tsp freshly ground pepper Make potatoes: Preheat oven to 450°F. Add potatoes to a pot; cover w/ 2 inches generously salted cold water. Add baking soda. Bring to a boil over high heat. Cook until firm but can be partially pierced with a fork, 12-13 minutes; drain, dry well. Arrange on a large parchment-lined rimmed baking sheet. Drizzle w/olive oil. While still warm, dip bottom of a glass in oil. Smash potatoes w/ glass to ½ inch thickness (some may break apart). Season w/ salt; roast until golden & crisp, 30- 35 min.. Season w/ salt. Make dressing: While the potatoes are roasting, in a medium bowl whisk labaneh, mayo, lemon juice & zest, salt, garlic powder, onion powder, za’atar, olive oil, dill, chives & pepper. Spread some ranch on a serving platter. Top w/ potatoes. Drizzle more ranch on top. Sprinkle w/salt; garnish w/ dill & chives. Serve with extra ranch.

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