Ingredients
Potatoes
- 8 medium gold potatoes, peeled and cut into cubes
Seasoning & Garnish
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt
- 3 garlic cloves, minced
- 2 teaspoons crushed red pepper (divided)
- 1 cup chopped cilantro (divided)
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Roast Potatoes: Arrange the cubed potatoes in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle the salt evenly. Roast in the oven for about 30 minutes, flipping the potatoes halfway through to ensure they become golden brown and crispy on all sides.
- Sauté Garlic Mixture: While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic, 1 teaspoon of crushed red pepper, and half of the chopped cilantro. Sauté for approximately 2 minutes or until the garlic turns golden and fragrant. Remove from heat immediately to prevent burning and set aside.
- Toss with Garlic Mixture: Once the potatoes are roasted and crisp, transfer the sautéed garlic mixture over them. Add the remaining crushed red pepper and chopped cilantro, then toss thoroughly to ensure each piece is well coated with the flavorful mixture.
- Serve: Serve the spicy potatoes hot or warm with freshly squeezed lemon juice on top for a zesty finish. Enjoy as a delicious side dish or appetizer.
Notes
- For extra crispiness, make sure to cut the potatoes into uniform cubes to cook evenly.
- You can adjust the crushed red pepper amount based on your preferred spice level.
- Use fresh cilantro for the best flavor, but parsley can be a substitute if unavailable.
- Serve with a cooling yogurt dip if the dish feels too spicy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Lebanese
