Reviewed: Mar. 29, 2012

This is a great recipe. Followed all the directions and I was very happy with the result.

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Reviewer:

Mariam

Living In: Houston, Texas, USA

Reviewed: Feb. 1, 2012

Good! After my first bite I thought, whoa needs salt! Then I read the recipe again, and what do you know, it does call for salt! I used a fair amount of it; I don't typically salt my food much but these potatoes seemed to need it. I too roasted my potato cubes instead of deep frying; they would have had a nicer colour from deep frying I think but that's not worth the hassle or extra calories. They did crisp up nicely during the quick pan-fry. These were not quite as yummy as shawarma restaurant potatoes but I liked them and would make again!

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Reviewer:

Alex

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Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 3, 2012

I used this recipe a LONG time ago! It was a hit then and THANK HEAVENS for AllRecipes depository I've found it again. I added garlic, black pepper, dash of old bay marinated shrimp to the pan fry for a Baltimore spin! AWESOME :-)

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Reviewer:

TheTutuTailor

Reviewed: Jun. 9, 2011

I am a big potato fan so My 5 star rating may not be entirely fair, but these really did come out perfect. I made use of the advice of others though, and baked them first. I drizzled EVO on them and baked for 35 minutes at 400 degrees. I chopped up fresh garlic and onion and sauteed with Cilantro and parley. After the potatoes were finished I tossed them into the saute mixture and cooked together for about 5 minutes. When finished I put in serving bowl and tossed with some lime juice for the extra zest. Delicious! Even excellent when re-heated. I served with homemade black bean and chicken burritos.

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Reviewer:

lestatsbloodslave

Reviewed: Apr. 24, 2011

I really enjoyed these. I did not deep fry the potatoes though. I cubed them and fried them in about 4 tablespoons of canola oil. I took the suggestions of others and fried the potatoes first, removed them, sauteed the garlic and cilantro, put the potatoes back in the skillet and tossed with cumin and drizzled lemon on top. Served with steaks. Very nice! Thank you!

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Reviewer:

ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

Reviewed: Apr. 6, 2011

I really liked the sound of this recipe. After reading through it, I decided to scale it back and change the cooking process without compromising the dish. My first step was to fry the potatoes in a skillet using about 3-4 Tbsp. of vegetable oil. Once cooked, I removed the potatoes with a slotted spoon and then sauteed the cilantro and garlic in the remaining oil, following the recipe directions from that point on. Great recipe and will definitely make again.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Aug. 24, 2010

These are great! I snack on them or if Im feeling super guilty like Ill eat a whole batch for myself! The only thing I do different if is that I dont add the lemon juice to the oil in step two, I usually top the tatter off with a good squeeze since I love the taste of lemon so much!

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Reviewer:

Scarlette

Reviewed: Jun. 3, 2010

You do NOT have to deep fry these! Slice your potatoes very thin and sautee in a pan with some olive oil. We didn't have lemon juice on hand so we left it out, but these were AWESOME! I'm rating it a four only because I changed the cooking method.

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Reviewer:

NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 20, 2010

Wonderful! All four of my kiddos loved this!!! The only change I made was to add more lemon juice - I think 3 Tbs. in all. It was half of a very large lemon.

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