Middle Eastern Fried Potatoes With Coriander Recipes

CRISPY CORIANDER POTATOES

Steps:

• Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
• In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.

MIDDLE EASTERN FRIED POTATOES WITH CORIANDER

Steps:

• Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tener, drain and leave to cool slightly. Meanwhile, heat the olive oil in a large pan, then ad the onion an fry for 2-3 minutes, until softened.
• Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10 minutes, turning occasionally, until crispy and golden. Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander.
• Serve the potatoes with the yoghurt, garnished with a little cayenne pepper.

FRIED POTATOES WITH CORIANDER CAYENNE MAYONNAISE

Steps:

• Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes.
• Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch.

ROAST POTATOES WITH LEMON AND CORIANDER

Steps:

• Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2-inch cubes and sprinkle over some salt and pepper, the olive oil, and the garlic. Mix and turn the pieces of potato so they are coated all over with the oil.
• Roast the potato pieces in a very hot oven, preheated to 475°F, for 30 minutes, or until they are crisp and brown. Take them out, sprinkle evenly with the lemon juice and chopped coriander, and mix well, being careful not to break the potatoes.

ROASTED NEW POTATOES, MIDDLE EASTERN STYLE

Steps:

• Preheat the oven to 425°F Wash the potatoes and cut any larger ones so the pieces are all roughly the same size.
• Put into an ovenproof dish and toss with the olive oil, garlic, salt and pepper. Roast for 30-40 minutes or until golden and brown, shaking the dish halfway through the cooking time.
• Sprinkle with lemon juice and cilantro, toss gently, and serve.

" MIDDLE EASTERN " TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 200ºC.
• Wash the potatoes to remove any dirt, pat dry with paper towels.
• Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
• Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
• Cool for about 10 minutes.
• While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
• Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
• Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
• Mash the potato flesh until smooth and gently mix with the chickpea mixture.
• Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
• Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
• Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
• Serve the potatoes with the remaining half of the chopped coriander.

MIDDLE EASTERN POTATOES

Steps:

• In a 12 inch non-stick skillet heat oil over medium heat. Add potatoes and cover for five minutes. Stir and toss with a wooden spoon, add diced bell peppers, and sliced green onions cover for 5 more minutes. Stir well and uncover. Cook for 5 more minutes tossing every few minutes. Add broth, sumac and zatar and heat well while tossing and scraping pan. Top with freshly chopped cilantro when serving on hot plates.