Harkoussa

Harkoussa

Fried potatoes with garlic, green chilli and coriander

By
From
Saha
Serves
4
Photographer
Matt Harvey

We love sautéed potatoes. These have a chilli buzz and a tang of garlic and coriander to liven them up a bit. Use Sebago, King Edward or another type of floury potato, as they will give you the best texture – crisp and crunchy on the outside, and fluffy inside. Serve them with anything – or just eat them on their own, with a dollop of sour cream.

Ingredients

Quantity Ingredient
500g potatoes, peeled and cut into 1 cm cubes
100ml olive oil
1 small purple onion, finely diced
2 garlic cloves, finely chopped
2 long green chillies, seeded, scraped and cut into 5 mm dice
1 teaspoon coriander seeds, roasted and ground
knob butter
salt

Method

  1. Blanch the potatoes in boiling water for 2 minutes, then drain and leave to steam dry.
  2. Heat the oil in a large heavy-based frying pan. When the oil is sizzling, add the potatoes and fry them for 5–10 minutes, turning them from time to time so they colour evenly. As they begin to brown, add the onion, garlic, chillies and coriander.
  3. Once the potatoes are crisp and the onions a deep golden brown, add the knob of butter. Cook for a few more minutes, then tip into a serving dish and season with salt. Serve piping hot.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again