Ingredients
- 1.2 kg of firm potatoes
- 30 g garlic (about 3 cloves)
- 30 g of coriander
- 6 cl of olive oil
- 4 g chili powder
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juice of 1/2 lemon
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salt
Preparation
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Peel the potatoes and cut them into 3 cm cubes. Peel and chop the garlic, rinse and chop the coriander.
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Soak the diced potatoes in water for 30 minutes to remove as much starch as possible.
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Drain the potatoes well, then sauté them in olive oil for 15 minutes, until golden and crispy. Reserve them on absorbent paper to remove excess fat.
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Brown the garlic in the same pan until it is golden.
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Add the coriander then the potatoes, and continue to brown over high heat. Season with salt and chili powder.
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Add a dash of lemon juice when serving.