Lebanese-style spicy potatoes with lemon and cilantro from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 171) by Christopher Kimball

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Notes about this recipe

  • Meags on July 17, 2024

    Delicious! I need to improve texture +which was entirely on me, not the recipe, but taste was great!! I swapped parsley for cilantro. I didn't have Aleppo pepper, so I used 2 T of Safeway Anchor Pepper seasoning.

  • psarrett on February 11, 2024

    We liked these more the second time I made them, where I overboiled them for a few extra minutes. They didn't crisp up when I put them back in the pan, but became creamy and unctuous. The aleppo and paprika gave a perfect level of spice.

  • et12 on December 18, 2022

    I liked the flavour if these but would add less lemon juice next time.

  • Blondelectual on August 01, 2022

    This is pretty good. It didn’t turn out as crispy as I was hoping for though. I think because potatoes got waterlogged. I think it would be better with whole fingerling potatoes (not cut, less water absorption). The flavors were good though.

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