Lebanese spicy potatoes with garlic and coriander

Ingredients

For 1 serving

• Potatoes300 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Cilantro6 g
• Cayenne pepper2 pinches
• Lemon juiceto taste
• Saltto taste

Method

1. Heat the oven to 210 °C (fan). Peel the potatoes, cut into roughly 2 cm cubes, rinse and dry well with a tea towel.
2. Toss them on a lined baking tray with half the olive oil and a pinch of salt, in a single layer.
3. Roast for 25 minutes, turning halfway, until golden and crisp outside and soft inside.
4. Meanwhile peel and chop the garlic; wash, dry and chop the fresh coriander.
5. In the last few minutes, warm the remaining oil in a frying pan over low heat with the garlic, coriander and chilli powder for 1 minute, until fragrant but without browning the garlic.
6. Tip the potatoes into the pan, toss briefly to coat and finish with the lemon juice.