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Lebanese Potato Side

Serves 4 to 6 Side vegetarian, Sides

Lebanese Potato Side

Lebanese Potato Side is a staple that finds its place on many home tables across Lebanon, especially during family lunches and informal dinners. It's a dish that doesn't need a special occasion to be celebrated; instead, it embraces the everyday moments, bringing comfort and familiarity to the table. This recipe captures the essence of a Lebanese home kitchen, where intuition guides the hand in seasoning and the generous use of oil ensures each bite is a celebration of simplicity.

The dish delivers a satisfying bite with the warmth of paprika and the subtle depth of black pepper. The potatoes are tender, their edges lightly crisped by the oil, creating a harmony of texture and flavor that is both humble and delightful. Served as a side, it complements a variety of mains, yet stands robustly on its own, inviting everyone at the table to reach for another helping.

Ingredients

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

Method

  1. Begin by peeling 1 kg of potatoes and cutting them into evenly sized cubes, about 2 cm each. This uniform size ensures that the potatoes cook evenly and absorb flavors consistently.
  2. In a large, heavy-bottomed skillet, heat 80 ml of oil over medium heat. The oil should be hot but not smoking, which will allow the potatoes to cook without burning.
  3. Add the potato cubes to the skillet, spreading them out in a single layer. Stir occasionally to coat them evenly with oil and promote even cooking. Continue to cook until the potatoes start to develop a golden crust on the edges, which should take about 10 minutes.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to distribute the spice evenly. The paprika will add a warm, smoky flavor and a vibrant color to the dish.
  5. Season the potatoes generously with fine sea salt and black pepper to taste. Stir again to ensure the seasoning is well mixed throughout the dish.
  6. Continue cooking the potatoes until they are tender and can be easily pierced with a fork. The exterior should be crispy and golden, while the inside remains soft and fluffy.
  7. Once the potatoes are cooked to your desired texture, remove the skillet from the heat. Transfer the potatoes to a serving dish, and serve them warm, allowing the flavors to shine as part of a shared meal.
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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