Recipe by LEBANESE
"A yummy Lebanese way of serving potatoes. These go great with chicken or meat."
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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 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 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 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
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