I ordered something the other night from a Lebanese restaurant that gave me the idea to do these. These are very simple baby new potatoes, boiled until tender and then pan-fried. A non-stick wok is the best tool for this if you have one as there’s plenty of room for the potatoes to move around as they are cooking.
Serves 4 – 6
- 1kg baby new potatoes
- 1 red chilli, deseeded and sliced
- 3 cloves of garlic, peeled and thickly sliced (about 2mm)
- Half a handful of fresh parsley
- 2 tbsp olive oil
- Salt and black pepper.
Put the new potatoes into a pan of cold water and bring to the boil. Simmer for about 15 minutes until the potatoes are tender when pierced with a sharp knife. Drain them off and allow to cool slightly.
Heat the olive oil in a large frying pan or wok then add the potatoes. Pan fry for 10 minutes until the potato skins are golden in colour. Add the garlic and chilli and fry for 4 more minutes. When the garlic is just starting to brown add the parsley and fry for another minute or two, season with the salt and pepper and serve straight away.