Crispy Middle Eastern seed and spice fried potatoes

You'll never go back to plain potatoes.
Crispy Middle Eastern seed and spice fried potatoes

Potatoes coated in Middle Eastern spices and seeds, then fried until deliciously crispy. You’ll never go back to plain potatoes.

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1.Place potatoes and garlic in a large saucepan with enough cold salted water to cover; bring to the boil, covered, over high heat. Reduce heat; simmer, uncovered, for 15 minutes or until tender and skin is just starting to loosen.
2.Drain in a colander. Remove garlic; peel away skin, discard skin. Stand potatoes for 5 minutes to steam dry. Toss potatoes in the colander a few times to roughen the edges slightly.
3.Meanwhile, toast the seeds in a medium frying pan over medium heat for 6 minutes, stirring often, or until fragrant. Transfer to a mortar and pestle; cool for 5 minutes. Pound until coarsely ground. Stir in salt, paprika and chilli flakes.
4.Heat oil in a deep heavy-based saucepan over medium heat until it reaches 180°C (or until a cube of bread turns brown in 30 seconds). Cook potatoes and garlic, in batches, turning halfway through, for 10 minutes, removing garlic after 3 minutes or until very golden and crisp.
5.Remove garlic and potatoes with a slotted spoon to a large bowl. Add seed mixture, parsley and lemon rind; toss gently to combine.