I love potatoes. I love middle eastern food. I love to make things that are different and unexpected, yet oddly familiar and comforting. Therefore, I love this recipe.
I also love how easy it is. Furthermore, its a great way to use cilantro (or coriander) which is so prevelant in our area right now. 🙂
I got some awesome cilantro in my CSA box this past week, and I’m always looking for new ways to use it. I usually put it over tacos, mexican soups, in salads or in salsas. I wanted something different this time.
Enter Lebanese coriander potatoes. 🙂
This recipe was so great because I am also totally into all things lemon right now. I love all the citrus in the winter, and made sure to get a few lemons from my fave farm too.
The ingredient list is very simple:
3-4 pounds potatoes, cubed
2 TBSP minced or crushed garlic (I like to use Trader Joe’s already pulverized variety, but you can use whatever you want.)
4 TBSP fresh lemon juice
Your favorite cooking oil (I use high oleic sunflower.)
1/2 cup fresh chopped cilantro
The process is pretty simple too:
Combine the garlic, lemon and cilantro in a large bowl.
Fry the cubed potatoes until tender and golden brown.
Drain, add to large bowl.
Toss to coat. Season as desired with your favorite salt (I used himalayan pink salt.)
Serve at room temperature.
I served these with some pan fried herbed chicken, and sauteed lemon/garlic kale.
So super yummy and a pretty awesome way to use local, organic produce. Can’t go wrong with that!