Lebanese Fried Potato

500g desiree potatoes, peeled and diced

1 medium sized handful of coriander leaves, chopped

squeeze of lemon juice

oil for deep frying

kosher salt

in small batches, fry the potato in hot oil, drain and place in a serving bowl.

when half of the potato is cooked and has been added to the serving bowl, sprinkle the coriander and add some lemon juice and a pinch of salt to taste. stir to combine.

continue frying the potato and adding to the serving dish, stir to combine.

when all of the potato has been added, add another sprinkle of salt.

play with the acid ratios, vinegar can work as well.

a pasta server is an excellent tool to use to drop the potato into hot oil.

also try this with simple chicken dressing, could work

1 tsp chilli powder (optional)

2 small green chillies, finely sliced

2 tbs white vinegar

2 tbs tamarind water (combine 1/2 tsp tamarind paste with 1 1/2 tbs water and leave sit for 15 minutes)

2 tbs lime juice

2 tbs caster sugar

1/2 tsp sea salt