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

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

250 calories; protein 4.1g 8% DV; carbohydrates 33.4g 11% DV; fat 11.8g 18% DV; cholesterolmg; sodium 16.9mg 1% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2007
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. Read More
(94)

Most helpful critical review

Rating: 2 stars
07/05/2008
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. Read More
(4)
69 Ratings
  • 5 star values: 35
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
03/10/2007
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. Read More
(94)
Rating: 5 stars
11/06/2007
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? Read More
(46)
Rating: 5 stars
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. Read More
(44)
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Rating: 5 stars
06/09/2008
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. Read More
(16)
Rating: 5 stars
04/12/2005
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! Read More
(12)
Rating: 5 stars
01/05/2009
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! Read More
(10)
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Rating: 5 stars
08/22/2008
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! Read More
(10)
Rating: 5 stars
03/13/2005
Tastes great with a creamy garlic sauceas a dressing! Read More
(7)
Rating: 4 stars
06/04/2010
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. Read More
(6)
Rating: 2 stars
07/05/2008
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. Read More
(4)