Ingredients

• 2lb -1 kg potatoes (roasting variety)
• 1 ½ tsp salt
• 4 tbsp extra-virgin olive oil
• 5 cloves garlic, crushed
• ½ cup finely chopped coriander
• 1 whole lemon
• 1 tsp chili paste

• For deep frying

• You will need frying oil
• 2 additional tbsp olive oil

Steps

• Step 1

  If roasting, preheat your oven to 400°F – 200°C – If deep frying, heat up your deep frying oil to 350°F – 180°C.

• Step 2

  Cut the potatoes into cubes of approx 1 inch or 2.5 cm. (leave skin on if washed or you can peel)

• Step 3

  Roughly chop the washed coriander (cilantro) and set aside.

• Step 4

  If roasting: Place the potatoes on a baking tray (sheet pan) and drizzle 2 tbsp olive oil, season with salt and pepper, mix well so they are all evenly coated with oil. Separate them so they are not touching and roast in oven for 40 minutes at 400°F – 200°C.

• Step 5

  If deep frying (The Lebanese authentic way) this will be faster, place in a deep frying basket and fry until golden brown and fork tender inside. Give them a shake outside the oil every minute or so for even cooking.

• Step 6

  In a pan, add 4 tbsp olive oil, turn on heat to medium high, add all the garlic, minced along with the chili paste. Cook for 30 seconds the add the juice of one whole lemon, mix well.

• Step 7

  Add either the roasted or deep fried potatoes to the hot dressing, toss or mix well until all the potatoes are covered in the oil. Add salt and pepper, toss again then add the coriander (cilantro), a quick toss and serve immediately.

Little Tips

Garnish with fresh coriander (cilantro) leaves.