Ingredients
2 lb potatoes, peeled and diced into ¾-inch cubes
2 tbsp olive oil
½ tsp salt and ground black pepper
2 tbsp olive oil
4 garlic cloves, crushed or minced
½ tsp red chili flakes
1 tsp paprika
1 bunch fresh cilantro leaves
½ lemon, juiced
Preparation
Preheat oven to 400 degrees F.
Place the potatoes on a baking sheet and coat with olive oil. Season well with salt and pepper.
Roast in the oven for 20 minutes flip. Cook for another 20 minutes. Keep in the oven until crispy on the outside and fork-tender inside.
In a large pot or pan, heat oil to 350 degrees F. Dry the potatoes before frying them by patting with kitchen towel. Fry potatoes for 15 minutes or until golden brown.
Remove from oil, and drain on a paper towel lined plate.
In a pan, add olive oil, garlic, and chili flakes. Saute for 1 minute over low-medium heat or until the garlic is fragrant. Add the paprika and fresh cilantro.
Add cooked potatoes and toss until well coated, remove from pan and transfer to a serving dish.
Garnish with fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot.
