An Arab way.

　　

Ingredients

serves 4

　　1 pound waxy new potatoes

　　Salt

　　3–4 tablespoons extra-virgin olive oil

　　3 or 4 cloves garlic, chopped

　　1 or 2 chilies, chopped, or a good pinch of chili flakes

　　3–4 tablespoons chopped cilantro or flat-leaf parsley

　　

Step 1

Boil the potatoes in salted water until tender, then peel and cut into slices or quarters. In a skillet, heat the oil, add the garlic, chilies or chili flakes, and potatoes, and sauté, turning the potatoes over and sprinkling on a little salt, until crisp and golden.

　　

Step 2

Add the cilantro or parsley and stir.

　　

Variation

Step 3

For a spiced new-potatoes dish: Put 1 pound baby potatoes, unpeeled and washed, in a saucepan with 2–3 tablespoons olive oil and 5 whole peeled garlic cloves. Only just cover with water. Add salt and pepper, 1 teaspoon paprika, a pinch of dried red-pepper flakes or 1 or 2 small chili peppers, 1/2–3/4 teaspoon ground cumin, and 1/2–3/4 teaspoon coriander. Simmer gently until the potatoes are tender. Reduce the liquid over high heat at the end, and stir in 4 tablespoons chopped cilantro or flat-leaf parsley.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf