in Middle East

Lebanese potatoes with coriander, cumin and chili

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Ingredients for 4 servings:

  • 5 tbsp olive oil
  • 500 g potatoes, waxy
  • 4 garlic cloves, finely chopped
  • 2 chili peppers, pitted and finely chopped
  • 4 tsp ginger, fresh and chopped
  • 3 tsp cumin
  • 1 bunch coriander, chopped
  • pepper
  • Salt (sea salt)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

to Arabic mezze

Steam the potatoes for 15 minutes, rinse in cold water, peel, and dice. Heat oil in a pan. Fry the garlic, chili, cumin, and ginger for about 3 minutes. Stir in the potatoes and fry for about 10 minutes, seasoning with salt and pepper. Transfer the potatoes to a bowl and stir in the chopped coriander. Serve the potatoes warm or slightly cooled with the mezze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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