Ingredients
- 5 large russet potatoes
- 1/2 cup (approx 1 small bunch) chopped coriander
- 6-8 garlic cloves
- 1 tablespoons chilli paste or 3 chopped Birds Eye chilli
- Juice of 2 lemons
- Salt to taste
Method
- Chop the potatoes into bite sized pieces, wash well & soak in a bowl of cold water for 1 hour. This part if optional, but it helps removes the excess starch from the potatoes resulting in a crispier potato.
- Drain water well & either deep fry until golden & drain on paper towel, or airfry at 200c for 15 min shaking the basket half way. Set aside.
- Crush the garlic & chop the birds eye chilli if using. Start sautéing them in 2 tablespoons of olive oil, throw in your potatoes, season with salt & carefully mix. Mix through the coriander, turn off the heat & squeeze in the lemon just before serving.
- Serve immediately.
