Recipe by LEBANESE
"A yummy Lebanese way of serving potatoes. These go great with chicken or meat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
oil for frying, or as needed
chopped fresh cilantro
fresh lemon juice
salt to taste
Enjoyed these potatoes very much. Instead of deep frying potatoes, I baked them in the oven then added them to the skillet with cilantro and garlic mixture.
very bland. i thought the cilantro would make a big difference but it did not. if i tried this recipe again, i would bake the patatoes and let the seasons meld during the baking. otherwise, it just was not very good. i found myself pouring salt on them to liven up the flavors. it didn't work.
I am Syrian and my mom makes these potatoes all the time. To prevent the potatoes from getting soggy, let the potatoes drain and cool completely--that way they'll be dry and won't become soggy when you add them to sauce. We don't use cumin or lemon juice, but add just a little olive oil when cooking the garlic/cilantro mixture.
i stink at frying in oil (and i dont care for the taste), so i baked my potatoes instead at 400 for 25 min. then continued with the recipe. perfect! my two favorite flavors in one dish--could it be anymore delicious?
I LOVE the unique, delicious flavors of this dish ! To cook the potatoes & cut down on the grease and prep-time, I took the new potatoes, poked holes in them w/ a fork and microwaved them (5+ minutes). Then i cut them into quarters and continued with the sauce as written, including the cumin and lemon. I love it.
OMG this is sooo tasty! Yum! Too bad we can only go as high as 5 stars since this deserves at least 10!
I've had this before, although without the cumin. I believe the first time I had it, it had some sort of hot pepper, perhaps jalapeno, added.
This version is really, really, really good. I love this alongside barbecued steak. You can't beat the flavors! "Shukrahn" Lebanese!
absolutely delicious!!I thought it might be a little bland but it wasnt at all! I sprinkled the potatoes with Cavenders All Purpose Greek seasoning first. I dont have a deep fryer so I just heated about an inch of oil in a pan and fried them in there for about 15 min until they were golden. I put them aside on paper towels and drained most all the oil and added the garlic and cilantro for like 5 min until the garlic crisped and added yhe potatos and the rest of the ingredients and it was sooo good! I served them with some naan (indian flat bread) and yoghurt with salt,pepper, and cucumber and it was fabulous!
This is delicious. Instead of deep frying, I simply sauted the potatoes first in a little olive oil. When they were nearly done I added the cilanto (only used about 1/4) and garlic and continued to saute. Then added cumin, lemon, and salt. Fabulous flavors! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro and Garlic Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This simple, savory side dish is perfect beside steaks and roasts.
The sweet flavor of roasted garlic makes these mashed potatoes to savor.
Learn how to make red-potato mashers with garlic-flavored spreadable cheese.