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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Ingredients
Method
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.
