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Middle Eastern Potato Side 2

Serves 4 to 6 Side vegetarian, Sides

Middle Eastern Potato Side 2

Middle Eastern Potato Side 2 finds its place on the everyday home tables across the region, where the emphasis is on simple, satisfying comfort. Traditionally, this dish is prepared with a generous hand, showcasing the art of cooking by feel rather than by strict measurement. It reflects the spirit of communal dining, where the food is set out for everyone to share, making it a staple in family gatherings and casual meals alike.

When done right, this dish delivers a harmonious balance of textures and flavors. The potatoes, tender and infused with the warmth of paprika, are enriched by the luscious embrace of oil. A touch of fine sea salt and black pepper elevates the dish, allowing it to stand proudly as a comforting, versatile side that complements a variety of main courses.

Ingredients

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

Method

  1. Peel and cut 1 kg of potatoes into evenly sized cubes, about 1.5 cm each. This ensures that they cook uniformly and absorb flavors consistently.
  2. In a large, heavy-bottomed skillet or sauté pan, heat 80 ml of oil over medium heat. The oil should shimmer slightly, indicating it's hot enough to start cooking.
  3. Add finely chopped onion to the pan, stirring occasionally, until the onion becomes soft and translucent. This will take about 5 to 7 minutes, and the onion should not brown.
  4. Add the cubed potatoes to the pan, stirring to coat them evenly with the oil and softened onions. Continue cooking, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork, which should take about 15 to 20 minutes.
  5. Sprinkle 1 tsp of paprika over the potatoes, stirring well to ensure even distribution. The paprika will add a warm, earthy flavor and a vibrant color to the dish.
  6. Season the potatoes with fine sea salt and black pepper to taste. Stir again to mix the seasoning thoroughly throughout the dish.
  7. Serve the Middle Eastern Potato Side 2 warm, as part of a shared meal. The potatoes should be tender with a slight crisp on the edges, and the aroma of paprika should be inviting.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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