Sometimes you just crave something crispy, bold, and totally satisfying. These spicy Lebanese potatoes are the perfect answer to boring dinner routines. They bring a punch of flavor that your whole family will love. You can have this restaurant-quality dish on your table tonight. It is the ultimate way to dress up simple potatoes.
Why This One Works
This recipe is a total winner for busy fall weeknights. It turns humble pantry staples into a vibrant, zesty treat. You get that perfect crunch without any complicated techniques. It is naturally vegan, making it great for everyone at your table. Your kitchen will smell amazing as the garlic and cilantro sizzle. The combination of warm spices and fresh herbs is truly unbeatable. It is a budget-friendly way to make a meal feel special. You will love how the lemon juice cuts through the richness.
Simple Method
Making these spicy Lebanese potatoes is much easier than it looks. First, you get those potato cubes perfectly golden and crunchy. Then, you quickly toss them in a fragrant garlic and spice mix. A splash of lemon juice at the end brightens everything up. Even if you are new to frying, you can master this. The two-step process ensures maximum flavor in every single bite. You only need a few minutes at the stove for the final toss.
What You Need
These ingredients are mostly simple pantry staples that deliver big results.
- 1 kg potatoes, peeled and cut into 2cm cubes
- 500 ml vegetable oil for deep frying
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 fresh red chili, finely chopped
- 1 teaspoon dried red pepper flakes
- 1 teaspoon ground coriander
- 0.5 cup fresh cilantro, finely chopped
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
Step-by-Step
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Deep fry the potato cubes for 8 to 10 minutes until golden brown and crispy, then drain on paper towels.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped chili to the skillet and sauté for 1 minute until fragrant but not browned.
- Add ground coriander and red pepper flakes to the garlic mixture, stirring for 30 seconds.
- Toss the fried potato cubes into the skillet, ensuring they are evenly coated with the spice mixture.
- Remove from heat and stir in the fresh chopped cilantro and lemon juice.
- Season with salt to taste and serve warm as a mezze.
Best Ways to Enjoy It
Serve these warm as part of a fun family mezze spread. They pair beautifully with grilled chicken or a fresh green salad. You can also stuff them into warm pita bread with some hummus. Set the bowl in the middle of the table and dig in. It is the ultimate comfort food for a chilly evening. Kids love the fun shape and the mild, zesty heat. Try dipping them in a cool yogurt sauce for a nice contrast.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best texture, reheat them in a 350°F oven for 10 minutes. This helps bring back that signature crunch. Avoid the microwave, as it can make the potatoes a bit soft. You can also toss them in an air fryer for five minutes. They make a great addition to a breakfast hash the next day.
Tips for Best Results
- Don’t skip the fresh lemon juice at the very end.
- Avoid overcrowding the fryer so the potatoes stay crispy.
- Swap the fresh chili for extra pepper flakes if needed.
- Cut your potato cubes into even sizes for uniform cooking.
- For a fall twist, serve these alongside roasted root vegetables.
- Dry the potatoes thoroughly with a towel before frying them.
- Use a thermometer to ensure your oil stays at the right temperature.
- Add the cilantro at the very last second to keep it bright.
Ways to Switch It Up
- Use sweet potatoes for a slightly sweeter, colorful version.
- Swap cilantro for fresh parsley if you prefer a milder herb.
- Add a pinch of smoked paprika for a deeper, smoky flavor.
- Try using lime juice instead of lemon for a different citrus kick.
Common Questions
Can I bake these instead of frying?
You can bake them at 400°F until they are golden and soft. They won’t be as crispy as the fried version, but they are still delicious. Toss them with the spices in the pan just before serving.
Will my kids find this too spicy?
You can easily control the heat by removing the seeds from the chili. If your kids are very sensitive, leave the fresh chili out entirely. The garlic and coriander still provide plenty of wonderful flavor.
What is the best type of potato to use?
Russet potatoes or Yukon Gold potatoes are your best bet for this dish. Russets get very crispy on the outside while staying fluffy inside. Yukon Golds offer a nice buttery flavor that pairs well with garlic.
I hope these crispy potatoes bring some warmth to your home this fall. They are such a joy to share with the people you love. Give them a try this week and enjoy every spicy bite.
— Alex
Ingredients
- 1 kg potatoes , peeled and cut into 2cm cubes
- 500 ml vegetable oil for deep frying
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 fresh red chili, finely chopped
- 1 teaspoon dried red pepper flakes
- 1 teaspoon ground coriander
- 0.5 cup fresh cilantro, finely chopped
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon sal t
Instructions
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Deep fry the potato cubes for 8 to 10 minutes until golden brown and crispy, then drain on paper towels.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped chili to the skillet and sauté for 1 minute until fragrant but not browned.
- Add ground coriander and red pepper flakes to the garlic mixture, stirring for 30 seconds.
- Toss the fried potato cubes into the skillet, ensuring they are evenly coated with the spice mixture.
- Remove from heat and stir in the fresh chopped cilantro and lemon juice.
- Season with salt to taste and serve warm as a mezze.
