Lebanese Potatoes

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4 - 6 servings depending on hunger Easy
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Ingredients (8)

  • 4 large potatoes (white or Yukon gold)
  • bunch fresh cilantro, washed, dried and chopped finely
  • 4 large cloves garlic, crushed or minced
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper or chili flakes
  • 1 tsp paprika
  • 2 Tbsp lemon juice
  • 3 Tbsp olive oil

These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.

Instructions

  1. 1Preheat oven to 400 degrees.
  2. 2Wash potatoes and either chop in 1-inch cubes or slice in 1/2 inch rounds. Par-boil until just beginning to become tender, about 10 minutes. Drain thoroughly and set aside.
  3. 3Combine remaining ingredients in a bowl and mix well. Pour over drained potatoes. Arrange in a single layer on baking sheet and place in oven. Roast for 30 minutes or until potatoes fully cooked and beginning to brown.
  4. 4As an alternative, I prepare these on the BBQ. Follow the directions in steps 2 and 3 but arrange in a double layer of tin foil and fold to make a pouch. Turn pouch over half-way through cooking.
  5. 5Serve immediately with garlic mayonnaise, if available. These are equally good without.
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