During childhood, my brothers and I used to join our uncles and our late grandfather Saleem for harvest in the mountains above their village of Bakarkasha in Lebanon. Our grandpa was an old-school farmer. He had no machinery, no big toys, just traditional farm tools like shovels and forks. Some of his land at altitude of 7500 feet was still not accessible by trucks, so we used to walk close to an hour to reach it and carry the harvest back to the village on donkeys. Donkeys are creatures that we humans can learn a lot from, they are amazingly patient and perseverant.
Late summer was usually time to harvest potatoes. The nice and perfect-looking potatoes were sold at the market or stored for the long cold winter, and the leftovers were typically consumed in the immediate days. Mom used to pick the smaller potatoes out of the pile and prepare for us a garlicky villager dish. It had no official name, but it was quite simple and made with just potatoes, garlic, lemon juice and olive oil, and it is was oh so delicious. Here it is for you, a favorite for garlic lovers!
Check Out Our Other Garlic Potatoes Recipe: Hot Garlic Potatoes
Recipe: Gourmet Tangy Garlic Potatoes
Summary: Tangy Garlic Potatoes Recipe is not to be missed by garlic lovers. A traditional Lebanese recipe, it’s simply made of garlic, potatoes, lemon juice and olive oil.
Ingredients (4 servings)
- 2 lb of small round potatoes (no more than 2 inches in diameter)
- 12 cloves of garlic, freshly peeled and crushed
- 1/3 to 1/2 cup of lemon juice
- 1/3 cup of olive oil
- 1 teaspoon of salt or to taste
- Rinse the potatoes well, keep the skin on and deep fry them in your favorite oil. Alternatively and for the health-conscious, you could bake them on a lightly oiled cookie/baking tray in the oven for 30 minutes at 370 degrees.
- Meanwhile, in a garlic crusher, hammer the garlic with a bit of salt until it starts to become creamy then slowly start to add a bit of olive oil then a bit of lemon juice, alternating, all while hammering away with the crusher until you’ve added all the liquids. You’ll produce a nice tangy garlic sauce. If it’s too garlicky for you, feel free to add a bit more oil. Alternatively, you could use a food processor but make sure you follow the same sequence, first the garlic + salt, then slowly and alternately add the oil and lemon in very small quantities. Another alternative is to use 2 table spoons of our Lebanese Garlic Dip with some added lemon juice and oil to make it a bit watery.
- As soon as the potatoes are cooked, and while hot, salt them to taste then mix them in a bowl along with the garlic sauce. Wait a few minutes before serving to allow the heat in the potatoes to cook the garlic sauce a bit.
Serving and Tips
This dish tastes great hot or cold. In fact, we noticed that it tastes even better the following day, perhaps because the potatoes will have absorbed more sauce. We hope you enjoy it, and we look forward to your comments below.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Middle Eastern