Levantine cuisine · Vegetable Dishes

Batata bi Kizbara wa Limon

Crispy fried potato cubes tossed with garlic, fresh cilantro and plenty of lemon juice.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 1 bunch fresh cilantro
• 6 cloves garlic
• 2 lemons
• 80 ml olive oil
• 1 tsp ground coriander
• 1 pinch cayenne pepper
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 2 cm cubes and parboil in salted water for 5 min., then drain and let steam dry for 5 min.
2. Roughly chop the cilantro leaves and finely grate the garlic; mix both with the ground coriander.
3. Heat 5 tbsp olive oil until very hot in a wide pan and fry the dry potato cubes for 10–12 min., turning only every 3 min., until crisp and golden all over.
4. Reduce the heat, add the garlic-cilantro mixture and cayenne pepper and toss for 1–2 min. until the garlic smells fragrant without browning.
5. Deglaze with the juice of one lemon, season with salt and pepper and toss for another minute until the juice glazes the cubes.
6. Drizzle with the remaining olive oil and serve immediately hot with wedges of the second lemon while the crust is still crisp.