Spicy Lebanese potatoes
Lebanese cuisine · Spain on a Fork · ♥ 2K likes · 25.1K views · 7 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 kg potatoes
Peel, wash and dry the potatoes and cut them into 2 cm bite-sized pieces.
Cutting waxy potatoes
- water
Put the potatoes in a stock pot in a flat layer and add water to barely cover.
- sea salt
Season the water generously with sea salt and boil over high heat 15 to 20 minutes, until a toothpick goes in with some resistance and the potatoes are still al dente.
Drain into a colander, rinse under cold water to stop the cooking and shake off the excess water.
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with 45 ml of extra virgin olive oil.
- 6 cloves garlic
Add the chopped garlic and stir continuously about 1 minute until fragrant, without browning it.
- 1 g dried cilantro
- 1 g dried dill
- 2 g ground turmeric
- 1 g crushed red pepper
Add the dried cilantro, dried dill, turmeric and crushed red pepper and mix.
Add the boiled potatoes, season with sea salt and black pepper and mix.
- sea salt
- freshly cracked black pepper
Fry the potatoes lightly for about 5 minutes, stirring every minute or so.
- 15 g chopped fresh cilantro
Turn off the heat and stir in the chopped cilantro, parsley and lemon juice.
- 5 g chopped parsley
- 15 ml fresh lemon juice
Transfer to a serving dish.
Finishing with cilantro, parsley and lemon