Spicy Lebanese Potatoes

Cooking time: 30 minutes

Serving size: Serves 6 as a side

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INGREDIENTS

• 1 kg new potatoes (or larger potatoes cut into 3 cm cubes)

• 3 Tbsp freshly chopped coriander

• juice of 1/2 a lemon

• 1 clove garlic (crushed)

• 1 tsp turmeric

• 1/2 tsp cayenne pepper

• 3/4 tsp coriander

• 1/4 tsp salt

METHOD

1.) Place potatoes in a pot of cold salted water and bring to a boil. Cook until nearly cooked (about 25 minutes total) and drain.

2.) Heat up a wok or a large frying pan with 3 Tbsp oil. When the oil is hot (it would sizzle if you splash water from your hands at it. By this I mean if you were to wash your hands and spray someone in the near vicinity with the left over water, you would make a blinking star motion with your hands to flick the water off - that's how you would sprinkle a little water into the pan to test how hot the oil is) toss the drained potatoes in the oil until coated and then add the garlic, spices and salt.

3.) Continue to cook the potatoes in the spices, shaking the potatoes loose or stirring them so that they don't burn until the potatoes get a little crispy on the outside and turn golden brown in colour.

4.) Serve with a squeeze of lemon juice and a generous handful of finely chopped coriander.