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Grandmother's Spicy Sautéed Potatoes

Ingredients:

5 large potatoes, peeled and cut into bit-sized chunks
4 T. olive oil
2 cloves garlic, minced
1/2 t. red pepper
salt
black pepper
1/2 c. chopped cilantro

1.  In a nonstick pan sauté the potatoes in the olive oil for 5 minutes.  Toss frequently to keep from sticking.  Cover the pan and cook on medium heat for 15 more minutes.  Uncover and sauté until the potatoes begin to color.

2.  Add the garlic and stir-fry over lower heat (so the garlic will not burn) for 3-5 more minutes, until crispy but tender on the inside.

3.  Sprinkle with spices, toss in the cilantro, and taste to adjust seasoning.

Variations

Kuwait:  Add kebsa spices.

Syria:  Sprinkle the cooked potatoes with a generous squeeze of lemon juice.

Lebanon:  Sprinkle with 1 T. hamod er rummaan pomegranate syrup or 1 T. ground sumac soaked in 1 T. hot water.

Andalusia:  Add 1 rounded t. tomato paste and a dash of wine vinegar, or substitute 1 t. sweet paprika for the cilantro.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.