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Loading...A beloved Lebanese mezze of golden pan-fried potatoes tossed with sizzling garlic, warm coriander, chili, fresh cilantro, and a bright squeeze of lemon. It is bold, aromatic, and ready in under 30 minutes. Serve it warm as part of a mezze spread or alongside grilled meats.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 36 gCarbs
- 4 gFiber
- 2 gSugar
- 4 gProtein
- 620 mgSodium
- 780 mgPotassium
- 35 mgCalcium
- 1.8 mgIron
- 28 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the potatoes
- 2 lbs (about 900 g) Yukon Gold or baby potatoes, halved or quartered
- 3 tbsp olive oil
- 1 tsp salt, plus more for the boiling water
For the spicy garlic sauce
- 6 cloves garlic, finely minced
- 1-2 red chili peppers, finely chopped (or 1 tsp red pepper flakes)
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 2 tbsp fresh lemon juice
- 1/2 cup fresh cilantro, roughly chopped
Directions
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10-12 minutes until just fork-tender but still holding their shape. Drain well and let them steam-dry for a couple of minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer and pan-fry for 6-8 minutes, turning occasionally, until deeply golden and crisp on all sides. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and chopped chilies and cook for about 30 seconds until fragrant, stirring constantly so the garlic does not burn.
- Sprinkle in the ground coriander, paprika, and cumin. Stir the spices into the oil for 15-20 seconds to bloom their flavor.
- Return the potatoes to the skillet and toss well to coat them in the spiced garlic oil. Cook for another 2-3 minutes so the potatoes absorb the flavors.
- Pour the lemon juice over the potatoes and give everything a final toss. Remove from the heat, scatter the fresh cilantro on top, and serve immediately while hot and fragrant.
Cook’s Notes
- Do not overboil the potatoes; they should be just tender so they crisp up nicely in the pan without falling apart.
- For extra-crispy edges, pat the drained potatoes dry with a clean towel before frying.
- Adjust the number of chilies to match your heat preference, or substitute with a pinch of Aleppo pepper for a milder, fruity warmth.
- Best enjoyed straight from the skillet, but leftovers can be reheated in a hot pan with a splash of olive oil.
- This dish pairs beautifully with labneh, hummus, or grilled chicken and fish.
