This Lebanese mezze dish is somewhat akin to Spain’s beloved patatas bravas. It’s perfect when paired with hummus, tabbouleh, or Baba Ghannouj (also known as moutabal, a Lebanese eggplant caviar). Truly a delicious treat!<\/p>\n
For 2 servings:<\/p>\n
– Potatoes: 500g
\n– Olive oil: 3 tablespoons (divided)
\n– Salt: 1 teaspoon
\n– Smoked garlic: 3 cloves
\n– Ground cumin: 1\/2 teaspoon
\n– Ground coriander: 1\/2 teaspoon
\n– Paprika: 1 teaspoon
\n– Cayenne pepper: 1\/2 teaspoon
\n– Black pepper: 1\/2 teaspoon
\n– Chives: 1\/2 bunch
\n– Lemon: 1<\/p>\n
Total Time: 45 minutes
\n– Prep Time: 15 minutes
\n– Cook Time: 30 minutes<\/p>\n
1. Preheat the oven to 480\u00b0F (250\u00b0C). Peel the potatoes, wash, dry, and cut them into evenly sized cubes. Place them in a bowl or a deep dish. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and toss to coat.<\/p>\n
2. Spread the potatoes in a single layer on a large baking sheet lined with parchment paper.<\/p>\n
3. Bake for 30 to 40 minutes, keeping an eye on them until they are golden brown and puffed up (there is no need to turn them during baking). Remove the tray from the oven.<\/p>\n
4. Towards the end of the potato cooking time, mix the spices in a bowl. Peel and slice the garlic. Wash, dry, and chop the chives. Heat the remaining 1 tablespoon of olive oil in a small skillet and fry the sliced garlic without browning it too much (about 1 minute). Remove the skillet from heat and stir in the spice mixture for about 1 minute to let the flavors release.<\/p>\n
5. Pour the spice mixture over the potatoes and mix well to coat them thoroughly. Finish seasoning by sprinkling with salt and chopped coriander, then mix again.<\/p>\n
6. Serve hot, drizzled with lemon juice.<\/p>\n
Find more recipes at: http:\/\/bellatrice.canalblog.com<\/p>\n\n\n