Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6 medium floury potatoes (e.g. Rooster) (approximately 800g)
  • 1 tablesp. rapeseed or olive oil (or half oil, half butter)
  • 2 tablesp. lemon juice
  • 4 cloves garlic, peeled and finely chopped
  • 1 teasp. paprika
  • 1 teasp. chilli flakes
  • 1 bunch of coriander, roughly chopped
  • Salt
EUPOTATOES27699 5 website 820x480 recipes 12
Cooking time: 35 MIN
  1. Roughly cut the potatoes into cubes and place in a pot of boiling water for 5 minutes to parboil. Drain them and allow to stand for around 5 minutes with the lid off to dry.
  2. Place a little oil/butter in a wok or deep-frying pan. Add the potatoes, toss in oil/butter to coat and then add lemon juice and garlic.
  3. Sprinkle the paprika and chilli flakes over the potatoes.
  4. Cook, stirring occasionally, until the potatoes are soft, a little crispy on the outside and cooked through.
  5. Season with salt to taste.
  6. Stir in the roughly chopped coriander and serve.

A delicious side dish, ideal for any type of meal. Compliments Indian and Lebanese dishes particularly well.

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