Lebanese-style spicy potatoes with lemon and cilantro from Milk Street: The World in a Skillet (page 99) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of sweet paprika and ground cayenne pepper for hot paprika.

  • 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.

  • michalow on November 03, 2022

    These tasted good, especially topped with a lemony tahini sauce, as I thought on their own they were a bit dry. However, I've had better luck getting the potatoes crisp and brown with a similar recipe that uses the oven instead of a skillet.

  • foodgloriousfood on September 30, 2022

    I do not recommend adding the lemon juice at the end, as it makes them soft and you lose all the crunchy bits. I would recommend using lemon zest instead either with the garlic or the aleppo pepper towards the end.

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