Lebanese Style Breakfast Potatoes with Coriander & Garlic (Dairy & Egg Free)

Ingredients

• about 680 g Potatoes
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 1/4 cup Fresh coriander
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 680 g of potatoes. Dice them into 1.27 cm cubes.
2. 2Heat the 3 tablespoons of olive oil in a large skillet over medium-high heat, which is 204.4°C (200°C).
3. 3Add the diced potatoes to the hot skillet. Cook for 15 to 20 minutes, stirring occasionally, until they are golden brown and crispy on all sides.
4. 4Add the 4 cloves of minced garlic to the skillet with the potatoes. Cook for 1 minute, stirring constantly, until the garlic smells fragrant.
5. 5Stir in the 1/4 cup of fresh coriander, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute more, stirring everything together.
6. 6Serve the potatoes hot.

Related Guides