Spicy potatoes
Middle Eats · ♥ 2.9K likes · 81.7K views · 11 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg roasting or frying potatoes
Peel the potatoes and chop them into chunks 1.5 to 2 cm wide.
- frying oil
Heat a few inches of frying oil to 180 degrees Celsius, add about half the potatoes and fry 10 minutes until lightly coloured, then drain on a paper-towel-lined tray; repeat with the second batch.
- 5 cloves garlic
- ½ tsp salt
Crush and grind the garlic with half a teaspoon of salt to a paste, add the chopped chilli and another half teaspoon of salt and mash to a paste.
- ½ tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp olive oil
Mix in the smoked paprika and black pepper until homogenous, then work in a tablespoon of olive oil.
- 2 tbsp olive oil
Add two tablespoons of olive oil to a small pot, add the spicy sauce and cook on medium two to three minutes until fragrant.
Turn the oil up to 220 degrees Celsius and fry all the potatoes together about 5 minutes until golden; drain on fresh paper towels.
- 2 tbsp freshly squeezed lemon juice
Cool the potatoes two to three minutes, then toss them in a bowl with all of the spicy sauce until fully coated.
- 2 tbsp finely chopped coriander
Pour in the lemon juice and the finely chopped coriander and give one final mix.
- sliced red chilli
- chopped coriander
Plate with a little more sliced red chilli and chopped coriander.