Crispy Lebanese Potatoes
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.
Calories:
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.