Lebanese potatoes

With so much sniffles, sneezes and general chillyness around today, it’s off to the kitchen in search of some sunshine food. We haven’t had a recipe on the blog for a while and I thought this one might lift the spirits a bit – plus all that lemon, herbs and garlic can only do you good.
Enough for four people.
What you need
1lb of spuds.
Oil for frying.
4 cloves of garlic (yes, I am keeping my own company tomorrow).
1 large bunch of fresh coriander, roughly chopped but no need to get too precious about it.
1/4 cup of lemon juice.
Salt to taste if you must.
What you do
Peel and dice the potatoes.
Heat enough oil to cover the base of a frying pan and fry potato until crisp.
Pour off excess oil and carefully fry garlic.
Toss with garlic and coriander and lemon juice.
Verdict: The resulting dish should be very lemony and will definately be garlicky. It should give you that eastern Med feeling of long sunny days, cooling off fast. Well maybe that’s a lot to ask in these dark cold days but it should give your spuds a bit of a lift. This is a tried and tested favourite from Charmaine Solomon’s Complete Vegetarian Cookbook.