Batata Harra (Lebanese Potatoes)

Yield: 6 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

6                Medium               Gold Potatoes, peeled

                                               Water

3                            T               Extra-Virgin Olive Oil

2                   Cloves               Garlic, minced

2                             t               Coriander Seeds, or a little more than 1 tsp Ground Coriander

1                             t               Crushed Red Pepper Flakes, more for later

2                             t               Ground Turmeric

1                           ea               Lime, juice only

1                            C               Cilantro Leaves, chopped

1                            C               Fresh Parsley Leaves, chopped

1                            C               Fresh Dill, chopped

To taste                                   Kosher Salt & Fresh Ground Black Pepper

Instructions

1. Peel the potatoes and place them in a large pot with enough water to cover them.
2. Bring to a boil and let them cook in the boiling water for 10 minutes or so.
3. The potatoes should be cooked through but still firm.
4. Drain the potatoes and let them cool briefly.
5. Cut the potatoes in smaller bite-size cubes or pieces.
6. Heat the olive oil in a cast-iron skillet on medium.
7. Stir in the garlic, red pepper flakes and coriander seeds.
8. Cook for 2-3 minutes then add the turmeric and the lime juice.
9. Toss in the potatoes and mix well to coat.
10. Add ½ of the fresh cilantro, parsley and fresh dill.
11. Cook for 4 more minutes.
12. Add salt and black pepper to taste.