These potatoes are an excellent accompaniment to almost any meat or fish. I served mine for friends last week with piece of baked cod which I then topped with tahini, toasted pine nuts and coriander and served it with a crisp salad that had a sharp dressing to counteract the fried potatoes! Be careful with the cayenne, the fresh chilli (if you leave the seeds in) will be pretty fiery.
- Heat the oil in a large frying pan and shallow fry the potatoes on a medium heat until they are crisp. Drain the potatoes on a plate lined with kitchen paper and wipe away the excess oil in the pan.
- Heat the olive oil in the same pan and gently fry the onion. Once the onion has softened, add the crushed garlic, ground coriander, cumin, red chilli and salt and pepper and mix together for a few minutes. Add back in the potatoes and fresh coriander and stir through so everything is mixed together.
- Serve and enjoy!