Batates Mekhammara

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the cubed potatoes in a medium pot and add enough cold water to cover them by about an inch.

   Ca. 1 min.

2. 2

   Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: Be careful not to overcook the potatoes; they should hold their shape and not be mushy.

3. 3

   Drain the potatoes thoroughly in a colander and let them sit for a couple of minutes to allow excess moisture to steam away.

   Ca. 2 min.

   Kokkens note: Dry potatoes will become crispier when fried.

4. 4

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers.

   Ca. 2 min.

5. 5

   Carefully add the drained potatoes to the hot pan in a single layer, ensuring not to overcrowd it.

   Ca. 1 min.

   Kokkens note: If necessary, fry the potatoes in two batches to ensure they all brown evenly.

6. 6

   Fry the potatoes, turning them occasionally, until they are golden brown and crisp on all sides, which should take about 8-10 minutes.

   Ca. 10 min.

7. 7

   Use a slotted spoon to transfer the potatoes from the pan to a plate lined with paper towels to absorb any excess oil.

   Ca. 1 min.

8. 8

   Transfer the hot potatoes to a serving bowl, sprinkle with salt, and add the optional ground cumin, ground coriander, and black pepper. Toss gently to combine.

   Ca. 1 min.

9. 9

   Garnish with chopped fresh parsley, if using, and serve immediately.

   Ca. 1 min.