Middle Eastern-Style Potatoes

     My mom made the best fried potatoes and I, for many years, lamented that I never learned her secret.  I would end up burning them on the outside while trying to get them soft on the inside.  Until, that is, I learned Melissa d'Arabian's technique while watching one of the earlier shows of her series, "$10 Dinners."  For you non-Food Network viewers, Melissa won "The Next Food Network Star" a few seasons back.  She was the contestant I was rooting for, a mom and home cook, with lots of tips and budget stretchers.  Her recipe for crispy potatoes http://www.foodnetwork.com/recipes/melissa-darabian/perfect-crispy-potatoes-recipe/index.html combined frying to brown and steaming to finish the cooking, plus a little oven time for a final crisping.  This technique works like a charm every time.
     I had made Melissa's crispy potatoes and was thrilled with how delicious and easy they were.  Then fate stepped in and my husband and I tried a new local Middle Eastern restaurant, Fadi's, one evening.  In their cafeteria style buffet line was a tray of cubed, browned potatoes but with a delicious twist; an addition of garlic, lemon juice and cilantro.  We were hooked!  After a try or two at home (following Melissa's technique but without all that oil) mine were even better than Fadi's and are now a favorite dinner side.  Whether you try them "plain" as fried potatoes for breakfast tacos or an old-school dinner accompaniment, or with my Middle Eastern flavor additions, I think you'll love the result!    

Middle Eastern-Style Potatoes

Middle Eastern-Style Potatoes

Ingredients:

• 1 pound of thin-skinned potatoes, I use Yukon Golds (I prefer not to peel them)
• 2 teaspoons olive or cooking oil
• Salt and pepper, to taste
• 1 teaspoon butter
• 1 small garlic clove, pressed or minced finely
• 1-2 tablespoons fresh lemon juice
• 1-2 tablespoons chopped fresh cilantro
• Cooking spray

Putting It Together: 

     Scrub potatoes and cut into 1-inch cubes, pat dry with paper towel.  Heat 2 teaspoons oil in a large non-stick skillet (which has a tight fitting lid) over medium-high heat; add potatoes and sprinkle over 1/4-1/2 teaspoon salt.  Let the potatoes brown for a couple of minutes before stirring and rearranging, repeat this process until they've browned a bit on most sides.

Give the potatoes a couple minutes on each side to brown them; they'll finish browning in the oven.

     When you are satisfied with the color (usually takes 5-10 minutes) add 2-3 tablespoons of water to the skillet and quickly put on the lid.  Turn the heat down to low and let the potatoes steam for about 5 minutes.  Meanwhile preheat the oven to 375 degrees.  Spray a heavy baking sheet with cooking spray and set aside.

The steam bath gives the potato cubes that creamy interior.

     After 5 minutes check the potatoes for doneness, they should be softened but not completely cooked and the water completely evaporated.  Pour the potatoes out onto the sprayed baking sheet (single layer is best) and bake in the preheated oven for 10-25 minutes.  Cooking time varies since the potatoes are nearly done before they go into the oven; it becomes a matter of taste and just how brown and crispy you prefer your potatoes.
     While the potatoes are in the oven, place the teaspoon of butter and pressed or minced garlic clove in the warm potato skillet.  Cook on low for a couple of minutes to mellow the raw garlic flavor.  For a milder flavor use a smashed clove, allow it to steep in the butter on low and remove it before adding back the cooked potatoes.  Wash and ready your lemon and chop the cilantro; set aside.

Tilt your knife to shave away the leaves (whether cilantro or parsley) from the stems.

 

 

Just a few additions make a delicious change to the flavor profile of these potatoes.

At this point they're yummy plain potatoes for breakfast or dinner or ready for those Middle-Eastern flavors!

     When the potatoes have crisped and browned to your liking, pour them back into the skillet (off the heat) containing the butter and garlic.  I appreciate the oven babysitting the potatoes while I'm out at the grill - just don't let them get overdone or they'll be dry and not moist and creamy inside.  Sprinkle over lemon juice, 1/8-1/4 teaspoon black pepper, and chopped cilantro; toss to combine.  Taste and check the seasoning, correct if necessary; serve and enjoy!
             

Middle-Eastern Style Potatoes are a great side with Lemon-Dijon grilled salmon.

     Using a pound of raw potatoes, Recipe Builder estimated a total of 12 Points for the entire recipe as written above.  Dividing the recipe into 4 servings makes each serving 3 Plus Points.  F.Y.I: The Lemon-Dijon marinated salmon was delicious with these lemon-scented potatoes!