Last weekend, I was in Long Beach, California to attend and present at the UCDA Conference. (An aside: if you are a college designer, this is a fantastic organization for you and I’m grateful to be involved. Now back to my usual food-based posts.)
My friend Pam asked if we wanted to go for drinks and the next thing you know, there are nine of us heading on the 121 bus to Belmont Shore for dinner. She highly recommended eating at Open Sesame, and said the fried potatoes were amazing.
I don’t eat a ton of potatoes because I typically find them pretty bland. Plus, I almost never eat French fries, as I find them too greasy. But, while in Rome (or with UCDA colleagues), eat like they do, so I tried them.
Holy cow delicious. I then dragged my colleagues down there at the end of the conference and all declared them to be amazing. Seriously. Amazing came up every time.
Now I’m back from my trip and missing a Mediterranean restaurant. Plus, my farm share had three of the necessary ingredients for the potatoes, which was too good to be true. So, based on this recipe, I whipped up my own batch, with the approval of my family.
Here’s my version:
- Peel and chop about 4 small to medium potatoes to about 1/2″ cube. While you are doing this, heat a skillet on medium, preferably a cast iron skillet. Add a tablespoon of coconut oil and cook the potatoes in that, turning periodically. You probably need to let them cook for about 10-15 minutes. Add a pinch of salt. Mine were a little bit firm when I was done, so do leave yourself the time to get them cooked.
- While the potatoes are cooking, mince 5-6 normal sized garlic cloves. Chop up about a 1/4 cup of cilantro (stems removed).
- When your potatoes are finished, remove from the pan and set aside. Add another tablespoon of coconut oil (you can use olive too, but coconut withstands higher temps better) and then add the garlic. Only cook this for about 30 seconds to a minute. Add 2-3 tablespoons of lemon juice and the chopped cilantro. Stir for a minute, then add the potatoes.
- Cook for about 5 minutes. Adjust flavors. My suggestion? Add a teaspoon of smoked paprika, some more lemon juice and a bit of red chili powder. Serve warm.
Sorry to not have a picture! Instead, I’m showing off the Open Sesame hummus.