Cilantro and Garlic Potatoes

Cilantro and Garlic Potatoes

51
LEBANESE 0

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

Ingredients 30 m {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

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:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
My Crispy Mashed Potato Pancake

An easy, delicious way to enjoy leftover mashed potatoes for breakfast or dinner.

How to Make Mashed Potatoes

Discover the best way to make light, creamy mashed potatoes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 51

  1. 68 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
K Halbert
3/10/2007

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.

anelastar
11/6/2007

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?

RALWATTAR
11/22/2007

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.