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betty's lebanese "spicy" fried potatoes

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Potatoes, golden fried so they are crispy crunchy on the outside, fluffy inside. Seasoned with garlic, cilantro (coriander), lemon, a little chilli powder, ground cumin and pepper. These make a welcome addition from regular chips. Chop these potatoes into about 1 inch (2 cm) chunks. Great as an accompaniment to grilled meats or dipped into a yogurt style dip as a snack.

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yield 4 as a side dish
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For betty's lebanese "spicy" fried potatoes

  • 2 pounds (1 kilo) potatoes, peeled and chopped into 1 inch (2 cm) chunks
  • oil for frying in a pan or deep fryer
  • 1/3 cup finely chopped cilantro (coriander)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chilli powder - or use just a pinch
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • salt and peper to taste

How To Make betty's lebanese "spicy" fried potatoes

  • 1
    Heat the oil so it's ready for frying. If using a medium/large saucepan, fill no more than 1/3. To test - a cube of bread should turn golden within 10 seconds. If it burns the oil is too hot, if it sinks the oil is too cold.
  • 2
    Cook the potatoes in 2 batches for about 5-6 minutes or until golden with a honey colour. Drain on paper towel. Repeat with remaining potatoes.
  • 3
    In a medium/large frying pan (big enough to fit the fried potatoes), use a little of the already hot oil and heat the pan over medium heat. Add the cilantro (coriander), garlic, chilli powder and cumin. Heat until fragrant (about 30-45 seconds).
  • 4
    Pour in the potatoes and lemon juice and give a good stir. Season with salt and pepper and serve straight away.
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