Lebanese Potatoes and a Nifty Little Garlic Sauce

It was about two weeks ago I had these potatoes with a simple pan fried lamb chop. . Just a nice change from the usual boiled potatoes I would normally serve with the lamb.

The garlic sauce was tangy with lemon and the garlic surprisingly milder than expected. Its such a handy little recipe though - literally takes 5 minutes and changes a whole dish.



Lebanese Potatoes

For the potatoes:

Cut your potatoes into bite size chunks and pan fry in a tablespoon of vegetable oil until crisp and tender. Set aside on kitchen paper to drain.

Add another bit of oil to the pan and add 1/2 chopped onion, 1 clove minced garlic, a shake of cayenne pepper & a shake of ground coriander. Sauté for a few minutes and add the potatoes back into the pan. Stir, season with salt & pepper and add a squeeze of fresh lime juice and some fresh chopped coriander. Serve hot with the garlic sauce on the side.

Garlic Sauce

For the Garlic Sauce:

Using a hand blender, blitz a whole, peeled, bulb of garlic with a teaspoon of salt, 1/4 cup fresh lemon juice, 1/2 cup vegetable oil and 1/2 cup olive oil. The oil and lemon juice will emulsify to make a thick and creamy sauce with the texture of mayonnaise.
Delicious!