This is one of my favorite ways to roast potatoes. There subtle flavor slowly builds to pack quite a punch of yumminess. The first time I ever did this I thought I was being all creative and inventive, only to find out how traditional the dish really is. However, in Lebanese cooking-the potatoes are traditionally pan fried not roasted. I prefer roasting to help impact flavor and have less oil.
Full time 45-60 minutes
You will need:
6-8 medium red potatoes, diced into bite size pieces
1 bunch fresh cilantro, chopped fine
2 tbsp vegetable oil
2 tbsp lemon juice
1/2 tbsp minced garlic
1/2-1 tsp cumin (based on your preference)
1 tsp salt
1 tsp ground back pepper
Let us begin:
Preheat oven to 350.
In a medium mixing bowl place potatoes.
Add in oil, cumin, salt, pepper, and garlic.
Mix well to full coat potatoes.
Transfer potatoes to baking dish, do not clean bowl. Just set aside.
Bake 45-50 minutes or until potatoes are tender when poked with fork.
Return potatoes to mixing bowl, adding in lemon juice and cilantro.
Mix well to fully coat.
Serve and enjoy!