Yakhnit Batata

Golden-fried potato chunks simmered in a savory tomato stew fragrant with coriander and garlic — the south Lebanese "poor man's dish" that proves great cooking requires nothing more than a few good vegetables and patience.

Ingredients

• 800 g waxy potatoes, peeled and cut into 4 cm chunks
• 3 medium ripe tomatoes, diced
• 1 large yellow onion, diced
• 5 cloves garlic cloves, minced
• 0.5 cup, roughly chopped fresh coriander (cilantro)
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp ground coriander
• 300 ml water

Method

1. Heat 4 tbsp olive oil in a wide heavy pot over medium-high heat. Add the potato chunks and fry in the oil, turning occasionally, until golden-brown on multiple sides, about 10–12 minutes total. They do not need to cook through — just colour. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion and cook over medium heat 8–10 minutes until softened and golden.
3. Add garlic and ground coriander, cook 1 minute until fragrant.
4. Add the diced tomatoes and tomato paste. Stir and cook 5 minutes until the tomatoes collapse.
5. Return the potatoes to the pot. Season with salt and black pepper. Add water, stir gently, and bring to a simmer.
6. Cover and cook over low heat 20–25 minutes until the potatoes are completely tender but still holding their shape.
7. Remove from heat, stir in fresh coriander and remaining olive oil. Serve with rice or pita bread.

The story