Lebanese Spicy Potatoes
Crispy roasted potatoes tossed in garlicky olive oil, fresh cilantro, crushed red pepper, and finished with a bright squeeze of lemon. Simple, bold, and perfect alongside grilled meats or mezze
Yield: 4-6
Prep Time:10 minutes
Cook Time: 30 minutes
Special Equipment: Skillet
Ingredients
8 medium gold potatoes, peeled and cubed
2 tbsp olive oil, divided
½ tsp salt
3 garlic cloves, minced
2 tsp crushed red pepper, divided, adjust to taste
1 cup chopped cilantro, divided
Lemon wedges, for serving
Directions
Toss potatoes with 1 tbsp olive oil and salt. Spread in a single layer on a baking sheet and roast at 450°F for about 30 minutes, flipping halfway, until golden and crispy.
While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add garlic, 1 tsp crushed red pepper, and ½ cup cilantro. Sauté 1 to 2 minutes until fragrant, then remove from heat.
Transfer the hot roasted potatoes to a bowl and toss with the garlic mixture, remaining crushed red pepper, and remaining cilantro until well coated.
Finish with fresh lemon juice right before serving.
Tips:
Parsley can be used instead of cilantro if preferred. Adjust crushed red pepper to control heat.
