At a sunny park potluck, the tray of Lebanese Potatoes vanished faster than anything else on the table. We had lined up dishes under the trees Mira brought tabbouleh, Ali handled the grill, and I brought something that could hold its own without fuss. Those crisp-edged potatoes, dressed in warm spice and tossed in garlicky cilantro sauce, delivered more than I expected.
Later that week, Kevin dropped by unannounced with a six-pack, no plan in sight. I had baby potatoes, a few cloves of garlic, and a fresh bunch of cilantro. The oven did the work while we caught up.
When the tray came out, golden and fragrant, we stood at the stove dipping right into the pan, the kitchen filled with something sharp, smoky, and familiar.
Lebanese Potatoes aren’t about technique. They ask for good basics and a little patience to let them crisp properly. Paired with the bold cilantro sauce, they hit that perfect balance earthy, herbaceous, and just spicy enough to leave an impression.
Short Description
Lebanese Potatoes are crispy, spiced potato cubes tossed in a bold garlic-cilantro sauce. Air-fried or oven-roasted, they’re the perfect Middle Eastern side or appetizer.
Key Ingredients
For the Potatoes
- 2 lbs Yukon Gold or baby potatoes, cut into 1-inch cubes
- ¾ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
For the Cilantro Sauce
- 2 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp cayenne pepper
- ½ cup chopped cilantro
- ½ tsp paprika
- 1 tsp lemon juice, or to taste
Tools Needed
- Mixing bowl
- Air fryer or oven
- Baking sheet (if using oven)
- Small saucepan
- Silicone spatula or wooden spoon
- Paper towels
Cooking Instructions
Step 1: Prep the Potatoes
Pat the cut potatoes completely dry with paper towels. This helps achieve maximum crispness during cooking.
Step 2: Season
In a bowl, mix onion powder, garlic powder, salt, pepper, paprika, and olive oil into a paste. Toss the potatoes until fully coated.
Step 3: Cook the Potatoes (Air Fryer Method)
Grease the air fryer basket with oil. Spread potatoes evenly inside and air fry at 400°F for 18 minutes. Shake at the 9-minute mark and continue cooking. If needed, air fry 2 minutes longer for extra crispness.
Step 3: Cook the Potatoes (Oven Method)
Preheat oven to 425°F. Line a baking sheet with foil and grease. Spread potatoes in a single layer and bake for 25–30 minutes, flipping halfway through. Potatoes are ready when golden and fork-tender.
Step 4: Make the Cilantro Sauce
In a small pan over medium heat, sauté garlic in olive oil until fragrant. Lower heat, add cayenne, cilantro, paprika, and lemon juice. Stir to combine and remove from heat.
Step 5: Finish and Serve
Toss the hot potatoes with the cilantro sauce until coated. Serve warm as a side or appetizer.
Why You’ll Love This Recipe
Crispy outside, fluffy inside
Naturally gluten-free and vegetarian
Easy to make in the air fryer or oven
Flavorful spice blend with minimal ingredients
Bright, bold sauce adds a unique Middle Eastern touch
Mistakes to Avoid & Solutions
Not drying the potatoes
Wet potatoes won’t crisp properly.
Solution: Pat them dry with towels before seasoning.
Overcrowding the pan
Too many potatoes at once can steam instead of roast.
Solution: Cook in batches or use a large enough surface.
Skipping the shake (air fryer)
Uneven cooking leads to soft or undercooked spots.
Solution: Shake halfway to ensure all sides brown.
Burning the garlic
Overcooked garlic turns bitter quickly.
Solution: Sauté on medium heat and watch closely.
Adding sauce too early
Hot sauce can make potatoes soggy if added too far in advance.
Solution: Toss just before serving.
Serving and Pairing Suggestions
Serve as a side with grilled chicken, lamb, or fish
Add to mezze platters with hummus, baba ganoush, and flatbreads
Plate as an appetizer with a yogurt or tahini dipping sauce
Top with feta or pomegranate seeds for added texture
Great for brunch, picnics, or dinner parties
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
Reheat in the oven or air fryer to restore crispiness
Avoid microwaving to keep texture intact
Reheat sauce separately and toss just before serving
Do not freeze; texture will not hold after thawing
FAQs
1. Can I use other types of potatoes?
Yes, but waxy potatoes like Yukon Golds hold shape better. Russets work but may be softer.
2. Can I make Lebanese Potatoes ahead of time?
You can roast them ahead and reheat, but toss with the sauce right before serving for best texture.
3. Is the cilantro sauce spicy?
Mild to medium heat. Adjust cayenne to your preference.
4. Can I make it oil-free?
Not recommended, as the olive oil helps crisp the potatoes and carries the flavor.
5. Can I double the recipe?
Yes. Use two trays in the oven or air fry in batches for best results.
Tips & Tricks
For extra tang, add a dash of sumac or more lemon juice to the sauce
Add a pinch of cumin to the spice mix for depth
If you like extra crunch, broil the potatoes for 2 minutes before serving
Use freshly chopped cilantro for the brightest flavor
Serve in a warm dish to keep potatoes crisp longer
Recipe Variations
Garlicky Lemon Potatoes
Skip the cilantro and double the garlic and lemon juice for a punchier Mediterranean flavor.
Spiced Harissa Version
Add 1 tsp harissa paste to the spice mix and use parsley instead of cilantro for a North African twist.
Cheesy Za’atar Potatoes
After roasting, sprinkle with grated halloumi and a dash of za’atar. Bake an additional 5 minutes.
Sweet Potato Version
Use cubed sweet potatoes, same spice mix, but reduce cooking time by 5 minutes.
Yogurt-Tossed Potatoes
Toss warm potatoes in Greek yogurt mixed with lemon juice, garlic, and herbs for a creamy finish.
Final Thoughts
Some recipes end up stealing the show with hardly any effort, and Lebanese Potatoes fall right into that sweet spot. The moment the garlic hits the warm oil, the kitchen shifts. It’s subtle, but it draws people closer. I’ve seen it happen in a backyard with friends, over lunch breaks, or standing at the stove with someone asking, “What smells so good?”
Crisp on the outside, coated in spice, and finished with that vibrant cilantro sauce—each bite brings a little zing, a little warmth, and a whole lot of satisfaction. It’s that quiet kind of dish that stays in your rotation not because it’s fancy, but because it simply works.
Crispy Lebanese Potatoes
Ingredients
For the Potatoes
- 2 lbs Yukon Gold or baby potatoes cut into 1-inch cubes
- ¾ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
For the Cilantro Sauce
- 2 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp cayenne pepper
- ½ cup chopped cilantro
- ½ tsp paprika
- 1 tsp lemon juice or to taste
Instructions
- Pat potatoes completely dry with paper towels.
- Mix spices and olive oil into a paste, then toss potatoes to coat evenly.
- For air fryer: grease basket, cook at 400°F for 18 minutes, shaking at 9 minutes; add 2 more minutes if needed.
- For oven: bake at 425°F on greased foil-lined tray for 25–30 minutes, flipping halfway, until golden and tender.
- Sauté garlic in olive oil, add cayenne, cilantro, paprika, and lemon juice. Stir and remove from heat.
- Toss hot potatoes with the sauce and serve warm.
