Golden and crispy potatoes, coated in garlic, fresh cilantro, chili, and lemon. A bright, fragrant, and irresistible Lebanese classic, served hot or warm as a mezze.
Ingredients
- 900 g waxy potatoes
- 750 ml sunflower oil
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic
- 0.5 bunches fresh cilantro
- 1 piece fresh red chili
- 1 tsp Aleppo pepper flakes
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1 piece lemon
Method
- Peel the potatoes, cut them into even cubes, then rinse them in cold water until the water runs clearer; dry them very thoroughly in a kitchen towel to encourage crispness.
- Heat the sunflower oil in a deep sauté pan; it is ready when a small piece of potato rises with fine, lively bubbles around it.
- Fry the potatoes in several batches, without overcrowding the pan, until they are deep golden, crispy on the outside, and tender in the center; drain them on paper towels.
- During frying, finely chop the garlic, cilantro, and red chili; keep the cilantro fresh and bright green so it flavors without cooking too long.
- In a large skillet, heat the olive oil over medium heat, add the garlic and fresh chili, then stir until the garlic is fragrant and turns pale blond, without browning.
- Add the Aleppo pepper, pepper, and salt, stir briefly to awaken the spices, then lower the heat if the garlic browns too quickly.
- Pour the fried potatoes into the skillet and toss them until they are uniformly coated in the flavored oil and the edges remain crispy.
- Off the heat, add the fresh cilantro and a splash of lemon juice, toss gently, then taste: the dish should be spicy, lemony, salted just right, and highly fragrant.
- Serve immediately in a shallow bowl or ceramic dish, with a little more lemon to squeeze over at the last moment if desired.
Nutrition
Per serving
- Energy
- 455.8 kcal
- Protein
- 4.81 g
- Carbohydrate
- 40.65 g
- Fat
- 31.81 g
- Fibre
- 5.05 g
- Calcium
- 30.27 mg
- Iron
- 1.59 mg
- Magnesium
- 5.37 mg
