Food is a universal language. I’ve realized through my blogging journey that so many countries within close proximity have similar foods. Most notably, Mediterranean food has so many similarities. Take, for example grape leaves. Everyone seems to have a version of grape leaves (each by a different name) The Greeks, the Turks, and the Arabs each make their own version of stuffed grape leaves with rice and meat, or vegetables. Sometimes they’re served cold and other times hot. Despite language differences, we can agree that grape leaves, in whatever shape or form, are delicious. We don’t even need to speak the same language. Food is a universal language.
If I dig a little deeper – and I’m sure some of my followers already know all about this – I can trace the spread of cuisine throughout history. The spread is directly linked to massive empires with wide reach. Did you know that many of the Spanish recipes have Arab influence thanks to the Al-Andalus culture that lived in Spain for more than 25 years? That’s why I was not surprised to find that the popular Spicy Lebanese Potatoes [Batata Harra] can also be found in Spain, under a different name, of course. I’m sure you’ve heard of Patatas Baravas. I order them at every Spanish tapas restaurant. They’re a little different than Lebanese Spicy potatoes, since they are topped with a spicy mayo aioli. But they are delicious all the same. I’m currently craving a full grilled white fish with a side of Spicy Lebanese Potatoes and some parsley tahini sauce on the side … An Ocean view would be ideal right now too. A girl can dream. In the meantime, I’ll be sitting in Northern VA, staring out at the skyline of tall building snacking on perfectly Spicy Lebanese Potatoes.
Ingredients
- 6-8 Yukon Gold Potatoes
- 1 cup Vegetable oil
- 4 Tablespoons Olive Oil
- 1 bunch Cilantro, Fresh, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Paprika
- 2 tablespoons Chili Powder
- Juice from one Lemon
- Salt, to taste
- Chopped Parsley for Garnish
Instructions
- Peel, wash and cut the potatoes into ½ - 1 inch cubes
- Using a cast iron skillet, or heavy duty skillet, heat vegetable oil over medium high
- Once hot, place the potatoes into the oil and fry, stirring occasionally until slightly browned
- Using a slotted spoon, remove the potatoes from the oil and place on a paper towel.
- In a small skillet, heat olive oil over medium-high heat
- Add garlic, stirring for about a minute
- Stir in Chili Powder and Paprika
- Add chopped cilantro and stir until the cilantro wilts, about 5-7 minutes
- While the potatoes are still hot, carefully toss the potatoes in a large bowl with chili cilantro sauce until completely coated. Add salt
- Squeeze in lemon juice and toss before serving
- Top with Parsley
