← Nouns Cooking · Lebanese & Turkish

Ingredients

• 800 g waxy or baby potatoes, cut into 2 cm cubes
• 4 tbsp olive oil, divided
• 1 tsp Salt
• ½ tsp ground cumin
• 5 cloves Garlic, finely chopped
• 1 Red chilli, finely chopped (or 1 tsp chilli flakes)
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 30 g Coriander (cilantro), chopped
• 1 Lemon, cut into wedges

Method

1. Heat the oven to 220°C (425°F). Toss the potatoes with 3 tbsp oil, the salt and cumin on a large tray in a single layer.
2. Roast for 30–35 min, turning halfway, until golden and crisp.
3. In a frying pan, heat the remaining oil over medium heat and sizzle the garlic, chilli and pul biber for 1–2 min until fragrant and barely golden. Stir in the coriander for 30 seconds.
4. Toss the hot potatoes in the pan, squeeze over some lemon and serve with more lemon wedges.

Tips

• Dry the potato cubes well before roasting for the crispiest edges.
• Add a spoon of chilli paste (shatta) with the garlic for extra heat.

Sources

Written in our own words after cross-checking these recipes:

Falasteeni Foodie Maureen Abood Unicorns in the Kitchen