These potatoes are normally deep-fried or sautéed in olive oil but they are equally good roasted. They are served cold, although I admit I like them hot, too.
- 2 pounds new potatoes, peeled
- Salt and black pepper
- 5 to 6 Tablespoons extra virgin olive oil
- 4 garlic cloves, crushed
- Juice of 1½ lemons
- Large handful of chopped coriander
Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into ½-inch cubes and sprinkle over some salt and pepper, the olive oil, and the garlic. Mix and turn the pieces of potato so they are coated all over with the oil.
Roast the potato pieces in a very hot oven, preheated to 475°F, for 30 minutes, or until they are crisp and brown. Take them out, sprinkle evenly with the lemon juice and chopped coriander, and mix well, being careful not to break the potatoes.
From “Arabesque: A Taste of Morocco, Turkey, and Lebanon” by Claudia Roden