Log in
Lebanese-Style Spicy Potatoes with Lemon & Cilantro
Ingredients
- 2 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- Kosher salt
- 1⁄4 cup extra-virgin olive oil
- 3 medium garlic cloves, minced
- 1 tablespoon Aleppo pepper, plus more to serve
- 1⁄2 teaspoon hot paprika or 1⁄2 teaspoon sweet paprika plus 1/8 teaspoon cayenne pepper
- 1⁄2 cup lightly packed fresh cilantro, chopped
- 2 tablespoons lemon juice
Instructions
- In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry.
- In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the Aleppo pepper and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Remove the pan from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, additional sprinkle of Aleppo pepper, then transfer to a serving dish. Top with the remaining cilantro and an additional sprinkle of Aleppo pepper.
Adapted from Milk Street: The World in a Skillet
Adapted from Milk Street: The World in a Skillet
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/