CILANTRO POTATOES with garlic and lemon

Susan Din


This is a Lebanese dish called coriander potatoes. They are a tasty side for grilled or roasted meats. I had these first in a Middle Eastern restaurant, and loved them so much I had to learn how to make them myself!

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20 Min
10 Min
Stove Top


2 lb
potatoes, cubed in 3/4" pieces
1/4 c
cilantro, fresh, chopped
1 Tbsp
garlic, grated on a microplane or minced finely
2 Tbsp
lemon juice, fresh. may substitute 1 tsp lemon pepper.
salt & pepper to taste
3-4 c
cooking oil (traditionally olive oil is used)


1Peel and cube potatoes.

2Grate garlic with a microplane into a small bowl.
Rinse Cilantro and dry. Chop and put with the garlic.
Squeeze lemon juice into the same bowl.
Set aside.

I didn't have any lemons, so I used lemon pepper pictured here.

Step 3 Direction Photo

3Heat oil in a frypan over high heat to 350.

Add potatoes and fry, stirring periodically until golden brown, 5-7 minutes.

Step 4 Direction Photo

4Remove potatoes with a slotted spoon to a large paper towel lined mixing bowl, briefly to drain oil.
Pull paper towel out from under potatoes.

Step 5 Direction Photo

5Add Cilantro, garlic and lemon to hot potatoes, Stirring to distribute. Season with salt and pepper. Serve warm or at room temperature.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids