Lebanese Potatoes

 

Mmm...potatoes!

My husband has a work associate who makes amazing Lebanese foods. He told my husband recently about his Lebanese potatoes, and my husband came home and told me about them, too.

I had to try them.

There are different versions of how to make these. Some cooks do a deep fry in oil and then another fry in a pan. That didn't seem so healthy.

Another version boils them and then roasts them.

One version boiled and then fried.

I decided to boil, and then roast, and then quickly pan fry. And they came out delicious! I think the fresh herbs and the squeeze of lemon at the end really brightens the flavors.

So here's my version!

Lebanese Potatoes

4-6 Yukon Gold potatoes, peeled and cubed

2 T. olive oil divided

salt

2-3 cloves garlic, crushed

crushed pepper flakes

smoked paprika

fresh cilantro

fresh parsley

fresh lemon juice

After cubing potatoes, parboil them for 10-15 minutes. Preheat oven to 400, and put baking sheet in oven while it preheats to get hot. Drain potatoes, place on hot baking pan, and drizzle with one tablespoon olive oil. Sprinkle with salt. Bake for about 30 minutes, tossing halfway through cook time.

In a frying pan, sauté crushed garlic and red pepper flakes in one tablespoon olive oil. Remove potatoes from oven and toss in the pan, along with smoked paprika, cilantro and parsley. Cook on stove top until just browned. Before serving, squeeze juice from lemon and serve.

Options: some cooks add other spices like cumin and turmeric. It was also recommended to serve along side some hummus for dipping. THAT was a yummy suggestion!

I served the potatoes with chicken souvlaki tenders (in the air fryer) and a Lebanese cabbage slaw (simple...cabbage with mint and parsley tossed with fresh lemon juice, olive oil, crushed garlic and chopped Vidalia onion)

It's fun to try new recipes from different world regions. We love Middle Eastern foods, so this dinner was a winner.

What world foods do you enjoy?