Cilantro and Garlic Potatoes Recipe -
Cilantro and Garlic Potatoes Recipe
  • READY IN 30 mins

Cilantro and Garlic Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2007

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.

Most Helpful Critical Review
Jul 05, 2008

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.

Nov 06, 2007

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?

Nov 22, 2007

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.

Jun 09, 2008

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.

Apr 12, 2005

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!

Jan 05, 2009

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!

Aug 22, 2008

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!


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  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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