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Cilantro and Garlic Potatoes

Cilantro and Garlic Potatoes

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet


  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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K Halbert

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.


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.