MEMBER RECIPE
Lebanese Potatoes Recipe
By cat7
Difficulty: Easy |
Total Time:
45 - 50 minutes
|
Active Time:
|
Makes:
4 - 6 servings depending on hunger
These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.
INGREDIENTS
- 4 large potatoes (white or Yukon gold)
- bunch fresh cilantro, washed, dried and chopped finely
- 4 large cloves garlic, crushed or minced
- 1/2 tsp salt
- 1/2 tsp cayenne pepper or chili flakes
- 1 tsp paprika
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Wash potatoes and either chop in 1-inch cubes or slice in 1/2 inch rounds. Par-boil until just beginning to become tender, about 10 minutes. Drain thoroughly and set aside.
- Combine remaining ingredients in a bowl and mix well. Pour over drained potatoes. Arrange in a single layer on baking sheet and place in oven. Roast for 30 minutes or until potatoes fully cooked and beginning to brown.
- As an alternative, I prepare these on the BBQ. Follow the directions in steps 2 and 3 but arrange in a double layer of tin foil and fold to make a pouch. Turn pouch over half-way through cooking.
- Serve immediately with garlic mayonnaise, if available. These are equally good without.
Member recipes are not tested by the CHOW food team.
