Cilantro and Garlic Potatoes

Loved it!

I really liked the sound of this recipe. After reading through it, I decided to scale it back and change the cooking process without compromising the dish. My first step was to fry the potatoes in a skillet using about 3-4 Tbsp. of vegetable oil. Once cooked, I removed the potatoes with a slotted spoon and then sauteed the cilantro and garlic in the remaining oil, following the recipe directions from that point on. Great recipe and will definitely make again.

This was a very tasty recipe. I had to eventually hide them because everyone was picking on them and I wouldn’t have had any left over for supper. Thank you for a quick, devine recipe.

This was a very tasty recipe. I had to eventually hide them because everyone was picking on them and I wouldn’t have had any left over for supper. Thank you for a quick, devine recipe.

These were very tasty! It seemed like a lot of cilantro, and I was tempted to use less, but it cooked down to a lot less, and was the perfect amount. I also baked the potatoes, adding a bit of butter to the baking sheet. I fried the cilantro and garlic in about 2 Tbsp. butter. Will make these again!

I had really wanted this to be something different but was disappointed. Since I did take advice of others & didn’t deep fry the potatoes I thought I’d give it another chance, but hubby said just delete it. He couldn’t figure out why the cilantro was put in before the potatoes because he couldn’t taste it at all. It was worth a try, but I’d deep fry the potatoes as stated because maybe this would taste better.

I suck at cooking and was able to not ruin it. Tasted great and very easy to make.

I loved these! Husband thought they were good, not great. He thought they were too much like home fries. I baked the potatoes at 400 for 25-30 minutes. I cut back on the cilantro after reading the reviews, but I would have wanted more so will try it with the amount as written. I’d easily make them for company, maybe paired with the “Pan-Seared Chicken Breasts with Shallots” from this site.

Simple, yet very tasty. I baked them instead of frying. Added a little more garlic, salt, and pepper.

We made this along with another recipe on this site for Lebanese Garlic Sauce. The sauce did not come out (my fault) but the potatoes were amazing. I find that there is a little too much cilantro, you could probably 3/4 or half the amount and it would be good. Got a little mixed up with the 2 sets of oil, one for deep frying and the other for saute’ing. Will definately make again.

This is a great recipe. Followed all the directions and I was very happy with the result.

Good! After my first bite I thought, whoa needs salt! Then I read the recipe again, and what do you know, it does call for salt! I used a fair amount of it; I don’t typically salt my food much but these potatoes seemed to need it. I too roasted my potato cubes instead of deep frying; they would have had a nicer colour from deep frying I think but that’s not worth the hassle or extra calories. They did crisp up nicely during the quick pan-fry. These were not quite as yummy as shawarma restaurant potatoes but I liked them and would make again!

I used this recipe a LONG time ago! It was a hit then and THANK HEAVENS for AllRecipes depository I’ve found it again. I added garlic, black pepper, dash of old bay marinated shrimp to the pan fry for a Baltimore spin! AWESOME 🙂

I am a big potato fan so My 5 star rating may not be entirely fair, but these really did come out perfect. I made use of the advice of others though, and baked them first. I drizzled EVO on them and baked for 35 minutes at 400 degrees. I chopped up fresh garlic and onion and sauteed with Cilantro and parley. After the potatoes were finished I tossed them into the saute mixture and cooked together for about 5 minutes. When finished I put in serving bowl and tossed with some lime juice for the extra zest. Delicious! Even excellent when re-heated. I served with homemade black bean and chicken burritos.

I really enjoyed these. I did not deep fry the potatoes though. I cubed them and fried them in about 4 tablespoons of canola oil. I took the suggestions of others and fried the potatoes first, removed them, sauteed the garlic and cilantro, put the potatoes back in the skillet and tossed with cumin and drizzled lemon on top. Served with steaks. Very nice! Thank you!

These are great! I snack on them or if Im feeling super guilty like Ill eat a whole batch for myself! The only thing I do different if is that I dont add the lemon juice to the oil in step two, I usually top the tatter off with a good squeeze since I love the taste of lemon so much!

You do NOT have to deep fry these! Slice your potatoes very thin and sautee in a pan with some olive oil. We didn’t have lemon juice on hand so we left it out, but these were AWESOME! I’m rating it a four only because I changed the cooking method.

Wonderful! All four of my kiddos loved this!!! The only change I made was to add more lemon juice – I think 3 Tbs. in all. It was half of a very large lemon.

I tried this like two weeks ago and it was delicious! I baked the potatoes inthe oven to cut some calories and add an extra lime to it!

I omitted the cumin and I thought this was tasty and my Saudi friend said it tasted like he was used to back home, only they dip the potatoes in labna, a middle eastern yogurt. I will definitely try that next time as I already love labna with french fries! I think that would make this a 5 star recipe for me then.

Good but needed a little something else?