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lebanese potatoes with fresh chili sauce in a bowl.
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Crispy Lebanese Potatoes with Fresh Chili Sauce

Crispy Lebanese potatoes roasted with spices and served with a fresh, zesty chili sauce - simple to make and perfect as a snack or side!
Prep Time20 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 342kcal
Author: Adina

Equipment

  • Baking sheet

Ingredients

Potatoes:

  • 2 lbs potatoes Note 1
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon allspice
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper

Chili sauce:

  • 1 green chili pepper Note 2
  • 1 red chili pepper
  • 3 tablespoons olive oil
  • a small bunch of cilantro Note 3
US - EU

Instructions

Potatoes:

  • Preheat the oven to 400°F/ 200°C.
  • Prepare the potatoes: Peel and cube them. Spread them out on a baking sheet, drizzle with sunflower oil, and sprinkle over the mixed spices. Toss everything well to coat - I use my hands for this.
    2 lbs potatoes + 2 tablespoons sunflower oil + 1 teaspoon cumin + 1 teaspoon coriander + ½ teaspoon allspice + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
  • Roast the potatoes for 25–30 minutes, flipping them halfway through, until they’re deeply golden and crispy at the edges.

Chili sauce:

  • Make chili sauce: While the potatoes are roasting, prepare the chili sauce.
  • Chilies: Deseed and finely chop the chilies. Finely chop the cilantro and place both in a small bowl. Add the olive oil and stir to combine.
    1 green chili pepper + 1 red chili pepper + 3 tablespoons olive oil + a small bunch of cilantro
  • Serve the hot, crispy potatoes with the fresh chili sauce on the side.

Notes

  1. Potatoes: I used all-purpose potatoes with a medium starch content, something like Yukon gold potatoes, for instance.
  2. Chilies: I use standard, medium-hot chilies, about 3-4 inches/ 7-10 cm long. For a spicier sauce, leave some of the chili seeds in - they carry extra heat.
  3. Herbs: Cilantro is typical and delicious, but if you don’t like it, you can replace it with parsley.

Nutrition

Serving: 1/4 of the dish | Calories: 342kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 643mg | Potassium: 1006mg | Fiber: 6g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 62mg | Calcium: 37mg | Iron: 2mg