Being a huge potato fan, this was the first recipe I wanted to try from the cookbook Falastin by @sami_tamimi. This tangy potato dish is so good as a side or a main. The author recommends always using spices in their whole form, lightly roasted and crushed for maximum flavor but I used the powder when I made it. I also added honey instead of sugar.
Recipe
- 3 tbs olive oil
- 1 tsp cumin (lightly crushed)
- 1 tsp coriander seeds (lightly crushed)
- 7 large garlic cloves, 20 g (thinly sliced)
- 1 large red chilli,20 g (thinly sliced)
- 200 g cherry tomatoes (sliced in half)
- 750 g potatoes, cut in chunks
- ½ tsp sugar
- 1 large lemon, finely grate the zest to get 2 tsp, then juice to get 2 tbs
- 10 g coriander leaves, roughly chopped
- 5 g dill, roughly chopped
- Salt and black pepper
Preheat the oven to 200 degrees. Put the olive oil in a pan on high heat, add the cumin and coriander seeds and cook for a minute (if you are not using powder, add after the garlic is sauteed). Add the garlic and saute for another minute until it starts to colour. Add the chili and tomatoes and cook for another two minutes, stirring till they soften. Add the potatoes, sugar (or honey), 1 teaspoon of salt and a generous grind of black pepper (½ tsp ground pepper). Stir everything and put in a large parchment lined baking tray. Roast for about 40 minutes, tossing once in the middle until potatoes are crispy.
Remove from the oven, cool for 5 minutes before adding the lemon zest, lemon juice, coriander and dill. Toss gently and serve immediately 🤤
Please tell us what you think and enjoy!