Ingredients

Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Canola oil, for frying
2 lbs (1 kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes
3 tablespoons olive oil
1 small onion, finely diced
1 red bell pepper, deseeded and finely diced
1 small hot green chili pepper, minced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground sweet paprika
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh coriander leaves (cilantro), minced
2 limes, wedged, for serving (optional)

Directions

1.  Add about 1/2 inch (1.25 cm) of canola oil to the bottom of a large, heavy skillet with high sides. Heat the oil over
     medium heat; add the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring
     occasionally. Transfer the potato to a paper towel-lined plate to drain. (If necessary, fry the potato in 2 batches
     so the pan isn’t overcrowded.)

2.  Heat the olive oil in a large skillet over medium heat; add the onion, bell pepper, and chili pepper, and cook until they
     start to soften, about 3 to 5 minutes, stirring occasionally.  

3.  Add the garlic, salt, ground sweet paprika, ground red pepper, and ground black pepper, and cook until fragrant, about
     1 minute more, stirring constantly.

4.  Add the potatoes and cilantro and cook until warm, about 2 minutes, stirring frequently.

5.  Serve with fresh lime wedges to squeeze on top if desired.

Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com

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Contact

Hashems
Nuts & Coffee Gallery
13041 W. Warren Ave Dearborn, MI 48126 View Map
Phone:
(313) 581-3212
Fax:
(313) 582-2577
Email:
info@hashems.com
Hashems Nuts and Coffee Gallery is a Middle Eastern Foods company. Our main offerings include: Turkish Coffee, Roasted Nuts, Middle Eastern Spices, Baklava, Fresh Baked Pita Bread and many other traditional specialty foods.