Fried potatoes with garlic, green chilli and coriander

Fried potatoes with garlic, green chilli and coriander

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

We love sautéed potatoes. These Lebanese harkoussa have a chilli buzz and a tang of garlic and coriander to liven them. Use sebago, King Edward or another type of floury potato, as they will give you the best texture — crisp and crunchy on the outside, and fluffy inside. Serve them with anything — or just eat them on their own, with a dollop of sour cream.

Ingredients

Quantity Ingredient
500g floury potatoes, peeled and cut into 1 cm cubes
100ml olive oil
1 small purple onion, finely sliced
2 garlic cloves, finely chopped
2 long green chillies, seeded, scraped and cut into 5 mm dice
1 teaspoon coriander seeds, roasted and ground
knob butter
sea salt

Method

  1. Blanch the potatoes in boiling water for 2 minutes, then drain and leave to steam dry. Heat the oil in a large heavy-based frying pan. When the oil is sizzling, add the potatoes and fry them for 5–10 minutes, turning them from time to time so they colour evenly. As they begin to brown, add the onion, garlic, chilli and coriander.
  2. Once the potatoes are crisp and the onions a deep golden brown, add the knob of butter. Cook for a few more minutes, then tip into a serving dish and season with salt. Serve piping hot.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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