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Spicy Lebanese Potatoes

Crispy and fluffy potatoes flavored with aromatic spices that bring the vibrant taste of Lebanon to your table.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Lebanese
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper adjust for spiciness
  • Salt to taste
Garnishes
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the halved baby potatoes with olive oil until well-coated.
  3. Add minced garlic, ground coriander, ground cumin, paprika, cayenne pepper, and salt, and toss until evenly coated.
  4. Spread the seasoned potatoes in a single layer on a baking sheet.
Cooking
  1. Place the baking sheet in the preheated oven and roast for about 30-35 minutes, flipping midway, until they are crispy and golden brown.
Serving
  1. Remove from the oven and garnish with fresh parsley. Serve hot with lemon wedges.

Notes

To store, keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. Reheat in the oven at 375°F (190°C) for 10-15 minutes for optimal crispiness.