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4 Serves
87 Mins
Peel and cut the potatoes into uniform one-inch cubes, then rinse them under cold water and pat dry thoroughly.
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LebaneseVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
1031 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Fry the potato cubes in batches until they are golden brown and crispy on all sides.
Remove the potatoes using a slotted spoon and drain them on paper towels to remove excess oil.
In the same pan, reduce the heat and sauté minced garlic and chili pepper until fragrant, being careful not to burn the garlic.
Return the fried potatoes to the pan, tossing them gently with the garlic and chili mixture. Season with salt and black pepper to taste, then finish by folding in fresh chopped cilantro.
4
g21
g17
g
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Lebanese