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Spicy Lebanese Potatoes

A delightful dish of perfectly roasted, spiced potatoes that offers a savory experience and a satisfying crunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Lebanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds potatoes, peeled and cubed Cut into bite-sized pieces for crispiness.
  • 4 tablespoons olive oil Can substitute with avocado oil.
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder Can substitute with cayenne pepper for more heat.
  • to taste Salt
  • 1/4 cup fresh parsley, chopped For garnish.
  • 1 each lemon, juiced Drizzle over potatoes before serving.

Method
 

Preparation
  1. Start by peeling and cubing the potatoes into bite-sized pieces. The smaller the pieces, the better for crispiness.
  2. While you're prepping, mince the garlic and chop the parsley.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed potatoes, olive oil, minced garlic, cumin, paprika, chili powder, and salt. Toss until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet and bake for 30–35 minutes, stirring halfway through.
Serving
  1. Once done, pull them from the oven, sprinkle with chopped parsley, and drizzle with lemon juice. Serve hot.

Notes

Store in an airtight container for 3-5 days in the refrigerator. Freeze leftovers for up to a month. Reheat in an oven at 375°F (190°C) for best results.