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Lebanese Potato Side 2

Serves 4 to 6 Side vegetarian, Sides

Lebanese Potato Side 2

Lebanese Potato Side 2 is a staple on the home tables of Lebanon, where it brings warmth and comfort to everyday meals. This dish, often prepared for family gatherings or shared dinners, reflects the heart of Lebanese home cooking. It is not bound by strict measurements but rather guided by the cook's intuition, with salt pinched by hand and oil poured generously, ensuring a rich and satisfying experience.

The dish should offer a harmonious blend of tender potatoes, lightly crisped by the oil, and infused with the smoky depth of paprika. A subtle kick of black pepper rounds out the flavors, creating a side dish that complements a variety of main dishes. This is Lebanese home cooking at its most genuine, inviting everyone to partake and enjoy.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Peel 1 kg of potatoes and cut them into evenly sized cubes, about 2 cm each. This ensures they cook at the same rate, resulting in a uniform texture throughout the dish.
  2. In a large, heavy-bottomed skillet, heat 80 ml of oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
  3. Add the cubed potatoes to the skillet with the softened onions. Stir well to coat the potatoes evenly with the oil and onions, ensuring they start to absorb the flavors.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring again to distribute the spice evenly. The paprika will add a warm color and a subtle smoky flavor to the dish.
  5. Continue to cook the potatoes, stirring occasionally, until they are tender and can be easily pierced with a fork. The edges should be slightly crisp and golden brown, indicating they are cooked through.
  6. Season the potatoes generously with fine sea salt and black pepper to taste. Stir to combine, allowing the seasoning to meld with the potatoes.
  7. Serve the Lebanese Potato Side 2 warm, ideally as part of a shared meal. The potatoes should be soft inside with a slight crispness on the outside, embodying the comforting flavors of a Lebanese home-cooked dish.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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