Best Potato Recipe aka Lebanese Potatoes by @chieffoodieofficer

15 min

2 servings

🥔

3

Potatoes

🧄

1 tbsp

Garlic

🍅

1 tbsp

Tomato paste

🧂

Salt

🌶️

1.5 tsp

Chilli powder

🌿

15 g + 1 tbsp

Coriander

🍋

0.5

Lemon

🫗

Oil

💧

Water

🥣

120 ml

Hung curd

🌿

1 tsp

Oregano

⚫

1 tsp

Pepper powder

  1. Peel
    • Potatoes
    • Oil

    Peel, cut and fry the potatoes till crispy.

  2. Add
    • Garlic
    • Tomato paste
    • Chilli powder

    In the same pan, add garlic, tomato paste, chilli powder, salt and coriander, and squeeze in the lemon juice.

  3. Add
    • Water
    • Potatoes

    Add a little water and dunk in the potatoes.

  4. Mix
    • Hung curd
    • Coriander
    • Salt

    Mix the hung curd with coriander, salt, oregano and pepper powder to make the base.

Best Potato Recipe aka Lebanese Potatoes by @chieffoodieofficer

15 min

2 servings

🥔

3

Potatoes

🧄

1 tbsp

Garlic

🍅

1 tbsp

Tomato paste

🧂

Salt

🌶️

1.5 tsp

Chilli powder

🌿

15 g + 1 tbsp

Coriander

🍋

0.5

Lemon

🫗

Oil

💧

Water

🥣

120 ml

Hung curd

🌿

1 tsp

Oregano

⚫

1 tsp

Pepper powder

Preparation Steps

  1. Step 1/4

    Peel, cut and fry the potatoes till crispy.

    🥔Potatoes
    🫗Oil
    🔪Peeler
    🔪Knife
    🪵Cutting board

  2. Step 2/4

    In the same pan, add garlic, tomato paste, chilli powder, salt and coriander, and squeeze in the lemon juice.

    🧄Garlic
    🍅Tomato paste
    🌶️Chilli powder
    🧂Salt
    🌿Coriander
    🍋Lemon
    🥄Spoon

  3. Step 3/4

    Add a little water and dunk in the potatoes.

    💧Water
    🥔Potatoes
    🥄Spoon

  4. Step 4/4

    Mix the hung curd with coriander, salt, oregano and pepper powder to make the base.

    🥣Hung curd
    🌿Coriander
    🧂Salt
    🌿Oregano
    ⚫Pepper powder
    🥣Mixing bowl
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Herbs, Fruits, Fats, Oils, Liquids, Dairy

Ingredients

Potatoes, Garlic, Tomato paste, Salt, Chilli powder, Coriander, Lemon, Oil, Water, Hung curd, Oregano, Pepper powder

Notes

Garlic (chopped or minced), Salt (as per taste, for the spicy potatoes), Chilli powder (not kashmiri red chilli), Coriander (chopped, for the spicy potatoes, for the base), Lemon (juice squeezed in), Oil (for frying the potatoes, amount not given), Water (a little, added to the pan), Hung curd (for the base), Oregano (for the base), Pepper powder (for the base)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Vegetarian, Gluten-Free

Calories

320 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 40g, Fat: 13g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 580mg, Calcium: 120mg, Iron: 1.8mg, Magnesium: 50mg

Vitamins

Vitamin C: 35mg, Vitamin A: 250mcg, Vitamin B6: 0.5mg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Knife, Peeler, Cutting board, Frying pan, Mixing bowl, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Everyday, Quick Snack

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Crispy, Creamy

Flavors

Spicy, Garlicky, Tangy, Herby, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,potatoes and curd base may separate; keep base separate if possible,reheat potatoes in a pan to restore crispiness before serving with the cold curd base)