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!

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

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