Betty's Lebanese "Spicy" Fried Potatoes

Betty's Lebanese Spicy Fried Potatoes Recipe

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Betty Bramanis


Potatoes, golden fried so they are crispy crunchy on the outside, fluffy inside. Seasoned with garlic, cilantro (coriander), lemon, a little chilli powder, ground cumin and pepper. These make a welcome addition from regular chips. Chop these potatoes into about 1 inch (2 cm) chunks. Great as an accompaniment to grilled meats or dipped into a yogurt style dip as a snack.


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4 as a side dish
10 Min
20 Min
Deep Fry


  • ·
    2 pounds (1 kilo) potatoes, peeled and chopped into 1 inch (2 cm) chunks
  • ·
    oil for frying in a pan or deep fryer
  • ·
    1/3 cup finely chopped cilantro (coriander)
  • ·
    1 teaspoon minced garlic
  • ·
    1/2 teaspoon chilli powder - or use just a pinch
  • ·
    1/2 teaspoon ground cumin
  • ·
    2 tablespoons fresh lemon juice
  • ·
    salt and peper to taste

How to Make Betty's Lebanese "Spicy" Fried Potatoes


  1. Heat the oil so it's ready for frying. If using a medium/large saucepan, fill no more than 1/3. To test - a cube of bread should turn golden within 10 seconds. If it burns the oil is too hot, if it sinks the oil is too cold.
  2. Cook the potatoes in 2 batches for about 5-6 minutes or until golden with a honey colour. Drain on paper towel. Repeat with remaining potatoes.
  3. In a medium/large frying pan (big enough to fit the fried potatoes), use a little of the already hot oil and heat the pan over medium heat. Add the cilantro (coriander), garlic, chilli powder and cumin. Heat until fragrant (about 30-45 seconds).
  4. Pour in the potatoes and lemon juice and give a good stir. Season with salt and pepper and serve straight away.

Printable Recipe Card

About Betty's Lebanese "Spicy" Fried Potatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Hashtags: #chips #Tapas #meze

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