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Middle Eastern Potato Side

Serves 4 to 6 Side vegetarian, Sides

Middle Eastern Potato Side

Middle Eastern Potato Side pays homage to the everyday home cooking seen across the region, where simplicity and generosity go hand in hand. Traditionally served at family lunches or casual dinners, this dish finds its place among a spread of vibrant salads and hearty mains. It's a staple on the table, embodying the spirit of shared meals without the need for grand occasions.

Expect tender potatoes with a comforting, golden crust that absorbs the warmth of paprika and the subtle notes of black pepper. The oil gives a luscious finish, making each bite rich and satisfying. Salt is seasoned to personal taste, echoing the intuitive methods of home cooks. Share it as is, a warm and inviting presence among the dishes.

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 even-sized cubes, about 2 cm each. This ensures that they cook evenly and absorb flavors uniformly.
  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 sauté until it becomes soft and translucent, about 5 minutes. The onions should release a sweet aroma and turn a light golden color.
  3. Add the cubed potatoes to the skillet, stirring to coat them evenly with the oil and onions. 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.
  4. Cover the skillet with a lid and reduce the heat to low. Allow the potatoes to cook, stirring occasionally, until they are tender when pierced with a fork, about 20 to 25 minutes. The potatoes should be soft but not falling apart, and they should have absorbed the flavors of the oil and paprika.
  5. Once the potatoes are tender, remove the lid and season with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Serve the potatoes warm, allowing the flavors to meld and complement the rest of your meal.
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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