Lebanese Fried Potatoes with Garlic, Chili and Cilantro

What you need

• 1 kg (2 1/4 lb) potatoes, floury or all-purpose
• vegetable oil, for deep frying
• 3 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 tsp Aleppo pepper
• 1/2 tsp chili flakes, more for extra heat
• 1/2 tsp ground coriander
• 1 bunch cilantro, leaves and tender stems chopped, about 40 g
• 1 tsp salt, plus more to taste
• 2 tbsp lemon juice, plus wedges for serving

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into 2 cm (3/4 in) cubes.

2. 2

   Rinse the cubes in cold water to wash off surface starch, then dry them very well on a towel.

3. 3

   Heat 5 cm (2 in) of vegetable oil in a deep pan to 175 °C (350 °F).

4. 4

   Fry the potatoes in batches, without crowding, until golden and crisp, 8-10 min per batch.

5. 5

   Lift them out onto paper towels and sprinkle with the salt while hot.

6. 6

   Warm the olive oil in a large frying pan over medium-low heat. Add the garlic and stir until fragrant but not browned, about 1 min.

7. 7

   Stir in the Aleppo pepper, chili flakes and coriander for 30 seconds.

8. 8

   Add the fried potatoes and toss to coat them in the garlic oil.

9. 9

   Take the pan off the heat, add most of the cilantro and the lemon juice and toss again.

10. 10

    Taste for salt, scatter the rest of the cilantro on top and serve hot with lemon wedges.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.