Betty's Lebanese "Spicy" Fried Potatoes
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·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
- 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.
- 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.
- 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).
- Pour in the potatoes and lemon juice and give a good stir. Season with salt and pepper and serve straight away.