This Lebanese mezze recipe is somewhat equivalent to patatas bravas in Spain... They can be served with hummus, tabbouleh, or eggplant dip. A delight!
Preheat the oven to 250°C (475°F). Peel the potatoes, wash them, dry them, and cut them into evenly sized cubes. Place them in a mixing bowl or a deep dish. Drizzle with olive oil, salt, and toss to coat.
Place the potatoes on a large baking sheet lined with parchment paper, ensuring that all the pieces are spread out in a single layer.
Bake for 30 to 40 minutes, keeping an eye on it until the surface is golden and puffed (no need to turn them during cooking). Remove the tray from the oven.
During the last part of cooking the potatoes, mix the spices in a bowl. Peel and slice the garlic. Wash, dry, and chop the chives. Heat the oil in a small pan and fry the sliced garlic without letting it color too much (about 1 minute). Remove the pan from the heat and add the spice mixture made in the bowl. Mix the spices for 1 minute to release the flavors.
Pour the spice mixture over the potatoes. Mix everything well to completely coat the potatoes. Complete the seasoning by sprinkling the potatoes with salt and chopped coriander, and mix again.
Serve hot with a drizzle of lemon.
To finish, find me at: http://bellatrice.canalblog.com
0 servings
2
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