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Tangy Garlic Potatoes Recipe
During childhood, my brothers and I used to join our uncles and our late grandfather Saleem for harvest in the mountains above their village of Bakarkasha in Lebanon. Our grandpa was an old-school farmer. He had no machinery, no big toys, just traditional farm tools like shovels and forks. Some of his land at altitude of 7500 feet was still not accessible by trucks, so we used to walk close to an hour to reach it and carry the harvest back to the village on donkeys. Donkeys are creatures that we humans can learn a lot from, they are amazingly patient and perseverant.
The Spicy Garlic Potatoes Recipe
Do you have a plan to make Gourmet Tangy Garlic Potatoes this summer? You will be thinking about why we should try this Tangy Garlic Potatoes Recipe then let us know that it is tasty and easy to make. You should give it a try.
How to Make Garlic Potatoes
Late summer was usually time to harvest potatoes. The nice and perfect-looking potatoes were sold at the market or stored for the long cold winter, and the leftovers were typically consumed in the immediate days. Mom used to pick the smaller potatoes out of the pile and prepare for us a garlicky villager dish. It had no official name, but it was quite simple and made with just potatoes, garlic, lemon juice and olive oil, and it is was oh so delicious. Here it is for you, a favorite for garlic lovers!
FAQs
How to make Gourmet Tangy Garlic Potatoes Recipe?
The whole procedure of making Tangy Garlic Potatoes is provided below.
Lebanese Village Tangy Garlic Potatoes
Ingredients
Instructions
With a mortar and pestle or your favorite food processor, crush the garlic with salt and lemon juice until they turn pasty. Do not add the olive oil yet.
Rinse the potatoes well, dry them, keeping the skin.
Deep fry the potatoes in your favorite oil until golden/crispy.
Place the potatoes in a baking tray, drizzle with olive oil and a bit of salt then bake at 350F for 30 minutes or until crispy on the outside.
Add the cooked potatoes to a bowl, mix in the lemon/garlic paste well and finally drizzle with olive oil and mix again.
Serve warm or cold along with Tabbouleh or Fattoush Salad.
- Use small round potatoes. If not available, you can alternatively use regular potatoes cut into cubes of about 1.5 inches
