Lebanese Spicy Potatoes Recipe for Two
These potatoes are crisp on the outside and tender on the inside. The potatoes are mildly spicy because I am a wimp. Adjust to your liking. The spices add a delightful flavor to the crisp potatoes.
Lebanese Spicy Potatoes
These potatoes are crisp on the outside and tender on the inside. The potatoes are mildly spicy because I am a wimp. Adjust to your liking. The spices add a delightful flavor to the crisp potatoes.
Equipment
- Knives
- Medium frying pan
Ingredients
- 2 Cups Russet potatoes , peeled and cut into 1-inch cubes
- 1 Tbsp Olive oil
- 1/4 tsp Salt
For Sauce
- 2 Tbsp Cilantro, chopped
- 1 Tbsp Olive oil
- 2 tsp Minced garlic
- 1 tsp Lemon juice
- 1/4 tsp Salt
- 1/4 tsp Paprika
- 1/8 tsp Red pepper flakes
- 1/16 tsp Ground coriander
- 1/32 tsp Black pepper
Instructions
- Preheat oven to 400℉.
- Place potatoes into a 2-quart bowl and add 1 tablespoon of oil and 1/4 teaspoon of salt. Toss to coat.
- Spray a rimmed baking sheet with cooking spray. Add the potatoes in a single layer, leaving room between each cube.
- Bake for 10 minutes. Flip the potatoes and bake for another 5 minutes. The potatoes should be golden brown and starting to crisp. Remove from oven and set aside.
- In a medium-sized frying pan, over medium heat, heat the oil. Add the minced garlic and cook for about a minute. Add the salt, coriander, paprika, black pepper, and red pepper flakes. Cook for about a minute.
- Add the cooked potatoes to the frying pan. Mix to coat the potatoes.
- Add the lemon juice and cilantro to the potatoes and mix again. Serve warm.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 Cup of PotatoesCalories: 240kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 600mgPotassium: 650mgFiber: 2gSugar: 1gCalcium: 30mgIron: 1.5mg
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