Egyptian spiced potatoes
1 kg unpeeled potatoes
5 tbsp olive oil
1 tbsp ground turmeric
4-5 garlic cloves
2 fresh chili, seeded and finely chopped
1 tbsp coriander
1 tbsp cumin
1 tsp fennel
sea salt and freshly ground pepper to taste
1 bunch of fresh coriander, chopped
Place the washed potatoes in a large sauce pan, add a teaspoon of salt and cover with 2-3 litres of cold water.
Put the pan on high heat, bring the water to boil.
Reduce heat to medium and boil for 5-8 mins or until cooked but still firm.
Lightly crush coriander, cumin and fennel seeds in a mortar with a pestle just to combine flavors but still keeping most of the texture.
Drain potatoes, wash with cold water, then drain again.
Cut potatoes into bite-size pieces and set aside.
In a heavy-bottomed pan heat 4 tablespoons of olive oil. Stir in cumin, coriander, chili, and garlic. Stir for 1 minute on low-medium heat.
Stir in turmeric then toss in the potatoes, coating them gently with the spices.
Season well with salt and pepper to taste.
Juice both limes. Zest 1 tsp of the peel. Add the lime juice and zest. Mix ingredients gently, then toss in most of coriander leaves and stems, reserving some leaves for serving.
Just before serving drizzle 1 tbsp. of olive oil on top.
Serve hot with lime wedges.
from the kitchen of
A Foodies Affairs
See the original recipe on AFoodiesAffairs.com