Tripoli Batata Bil Kizbara Potato With Coriander Recipes

Steps:

• Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and cut into small cubes, rewash and drain.
• Fry potatoes in hot oil until golden - brown, put on absorbent paper.
• Mix garlic with salt and fry till fragrant in hot oil for 5 minutes.
• Add to it potatoes, a dash of dry coriander, and red pepper.
• Stir well for 2 minutes. Stir in fresh coriander then remove from heat.
• Serve hot.

Steps:

• Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
• In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.

Steps:

• Peel the potatoes and dice them (medium size).
• Fry in vegetable oil until golden.
• In another pan, add 2 tablespoons of oil.
• Add crushed garlic and chopped cilantro; cook for 2 to 3 minutes.
• Add the fried potatoes and mix them all together.
• Add salt and paprika then serve.