Lebanese-Style Spicy Potatoes with Lemon and Cilantro

• 份量: 6 servings
• 总时间: 35 minutes

配料

2 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

Kosher salt

1/4 cup extra-virgin olive oil

3 medium cloves garlic, minced

1 tablespoon Aleppo pepper, plus more to serve

1/2 teaspoon hot paprika or ½ teaspoon sweet paprika plus ⅛ teaspoon cayenne pepper

1/2 cup lightly packed fresh cilantro, chopped

2 tablespoons lemon juice

步骤

In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry.

In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the Aleppo pepper and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Remove the pan from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, then transfer to a serving dish. Top with the remaining cilantro and an additional sprinkle of Aleppo pepper.