A Street-Food Classic with Lebanese Roots
Spicy Lebanese Potatoes are one of those dishes that instantly transport you. The first time I made them, the smell of garlic and spices sizzling in olive oil filled the kitchen, and I knew they’d become a regular on my table. Inspired by the popular Lebanese dish often served as a mezze or street food, these potatoes are crispy on the outside, fluffy inside, and finished with a punchy cilantro-garlic sauce that wakes everything up.
They’re simple, comforting, and bold all at once. Whether you’ve had them at a Lebanese restaurant or you’re discovering them for the first time, this homemade version delivers that crave-worthy flavor without any fuss.
What You’ll Need to Get That Signature Spice
This recipe relies on pantry spices and good potatoes. Yukon golds are my favorite because they crisp beautifully while staying creamy inside, but baby potatoes work just as well.
Ingredients:
- 2 lbs potatoes (preferably Yukon gold), cut into 1-inch cubes or baby potatoes
- ¾ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
Cilantro Sauce:
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- ½ cup chopped cilantro
- ½ teaspoon paprika
- 1 teaspoon lemon juice, or to taste
Prepping the Potatoes for Maximum Crisp
Before anything else, take a moment to dry your potatoes really well. This step matters more than it seems. I pat them down thoroughly with paper towels until there’s no surface moisture left. Dry potatoes equal crisp potatoes, especially if you’re using an air fryer or hot oven.
Cut them into evenly sized pieces so they cook at the same rate. Uneven chunks can leave you with some pieces overcooked while others are still firm in the center.
Building the Spice Coating
In a medium bowl, mix the onion powder, garlic powder, salt, black pepper, paprika, and olive oil until it forms a loose paste. It should smell warm and savory right away.
Add the dried potatoes to the bowl and toss them until every piece is well coated. I usually use my hands here—it’s messy, but you can really make sure the seasoning gets into every corner.
Cooking Methods That Actually Work
You’ve got two solid options here, and both deliver great results.
For the air fryer, lightly coat the basket with oil, then spread the potatoes out in a single layer. Cook at 400°F, shaking the basket halfway through. They’re done when the edges are deeply golden and the centers are tender when pierced with a fork.
For the oven, preheat to 425°F. Line a baking sheet with foil, brush it generously with oil, and spread the potatoes out so they’re not crowded. Bake until golden and crisp, turning once or twice for even browning. The oven method takes a bit longer, but the results are just as satisfying.
Making the Cilantro Garlic Sauce
While the potatoes cook, prepare the sauce. Heat the olive oil in a small pan over medium heat and add the minced garlic. Stir gently and let it soften, not brown—you want that mellow garlic aroma, not bitterness.
Add the cayenne pepper and stir briefly, then remove the pan from the heat. Fold in the chopped cilantro, paprika, and lemon juice. The sauce should smell fresh, garlicky, and slightly spicy, with a bright citrus note.
Tossing It All Together at the Right Moment
As soon as the potatoes come out hot and crisp, transfer them to a large bowl. Pour the cilantro garlic sauce over the top and toss gently until everything is evenly coated.
This step is best done while the potatoes are still hot—they soak up the flavors beautifully. You’ll notice the herbs wilt slightly and cling to the potatoes, creating that signature Lebanese finish.
Serving and Storing Spicy Lebanese Potatoes
These potatoes are best served immediately, while they’re still crisp and fragrant. I love them as part of a mezze spread with hummus, pita, and fresh vegetables, but they’re also fantastic alongside grilled chicken, lamb, or fish.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer to bring back some of the crispness. The microwave works in a pinch, but the texture won’t be quite the same.
Variations and Flavor Twists to Try
If you like extra heat, increase the cayenne or add a pinch of chili flakes to the sauce. For a deeper flavor, sprinkle in a little ground cumin or coriander with the spice mix.
Not a cilantro fan? You can swap it for parsley, though the flavor will be milder and less punchy. Sometimes I even add a splash of extra lemon juice right before serving for a brighter finish.
Nutrition Notes and Balance
These Spicy Lebanese Potatoes are naturally vegan and made with simple, whole ingredients. Potatoes provide potassium and fiber, while olive oil adds healthy fats. It’s a dish that feels indulgent but still fits easily into a balanced meal.
Your Lebanese Potato Questions, Answered
Can I use another type of potato?
Yes. Yukon golds are ideal, but red potatoes or baby potatoes work well too. Russets will crisp nicely but may be a bit drier inside.
Why aren’t my potatoes crispy?
They’re likely too wet or overcrowded. Dry them thoroughly and give them space to roast or air fry properly.
Can I make the sauce ahead of time?
You can, but it’s best fresh. If you do make it ahead, gently reheat it before tossing with the potatoes.
Is this dish very spicy?
It has a mild to moderate kick. You can easily adjust the cayenne to suit your taste.
Can I serve this cold?
It’s meant to be enjoyed hot, but leftovers at room temperature still taste great in wraps or grain bowls.
Spicy Lebanese Potatoes are one of those recipes that prove simple ingredients can deliver big flavor. Once you try them, you’ll find yourself making them again and again—they’re that good.
