There are countless ways to enjoy potatoes, but don’t miss out on these delightful crispy Middle Eastern potatoes, spiced, seeded, and tossed in lemon and parsley. It’s a fragrant and delicious way to have them, even as a side or a midday treat.
- 1.6 kg brushed potatoes, scrubbed, unpeeled, cut into 4 cm chunks
- 1 medium bulb garlic, cloves separated, unpeeled
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsps white sesame seeds
- 2 tsps black sesame seeds
- 3 tsps sea salt flakes
- 1 tsp smoked paprika
- ½ tsp dried chilli flakes
- 1.5 litres (6 cups) vegetable oil, for deep-frying
- ½ cup fresh flat-leaf parsley, chopped finely
- 1 tbsp finely grated lemon rind
Place potatoes and garlic in a large saucepan with enough cold salted water to cover; bring to the boil, covered, over high heat. Reduce heat; simmer, uncovered, for 15 mins or until tender and skin is just starting to loosen.
Meanwhile, toast the seeds in a medium frying pan over medium heat for 6 mins, stirring often, or until fragrant. Transfer to a mortar and pestle; cool for 5 mins. Pound until coarsely ground. Stir in salt, paprika and chilli flakes.
Heat oil in a deep heavy-based saucepan over medium heat until it reaches 180 C (or until a cube of bread turns brown in 30 secs). Cook potatoes and garlic, in batches, turning halfway through, for 10 mins, removing garlic after 3 mins or until very golden and crisp.
Remove garlic and potatoes with a slotted spoon to a large bowl. Add seed mixture, parsley and lemon rind; toss gently to combine.