These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.
- 1 kg desiree potatoes, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 ½ tsp salt
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, crushed
- ¼ cup finely chopped coriander
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat the oven to 200˚C.
In a large bowl, toss the potatoes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden.
Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1–2 minutes until the garlic starts to change colour. Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste and sprinkle with the cayenne pepper.
Serve immediately as a snack or as an accompaniment to a larger meal.
Photography by Alan Benson