Lemon Cilantro Roasted Potatoes are diced potatoes roasted in olive oil, garlic, lemon and topped with fresh cilantro. These potatoes make a nice side dish  and be spiced up with cayenne pepper for those that like a little kick! 

Lemon Cilantro Roasted Potatoes

I feel lucky in the Cleveland area to have a variety of Lebanese and Mediterranean style restaurants.  Some are more authentic than others, but I am always open to trying new and innovative ways to cook the food that I grew up eating.

I know that some of the dishes I make and I eat at restaurants might be similar but not exactly like the food they actually cook in Lebanon. But that keeps things interesting, right?

Today’s Lemon Cilantro Roasted Potatoes are a inspired by Spicy Lebanese Potatoes or Batata Harra, a popular Lebanese side dish. My love for lemon is real, so these potatoes are high on my list of favorites.

For my sister Jennifer’s birthday we went to a restaurant called Taza and one of their appetizers was similar to these Lemon Cilantro Roasted Potatoes. I fell in love with those potatoes and knew I had to recreate them at home. I love lemon and these potatoes pair perfectly with the lemon and garlic and then are topped off with fresh cilantro.

When it comes to side dishes at my house, potatoes are always a huge hit. I especially love them in the winter, when I need a little comfort. The creamy inside of the potato and the crisp outside make for the perfect bite. Lemon is one of my favorite flavors to cook with and they work perfectly in these potatoes.

One of my friends was questioning the cilantro and lemon paired together, which to some might sound strange since lime is usually the best choice, but it works–trust me on this one!

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Yield: 6-8

Lemon Cilantro Roasted Potatoes

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Lemon Cilantro Roasted Potatoes are roasted in the oven with lemon to create a soft, lemon flavor potato topped with freshly chopped cilantro. These potatoes make a nice side dish and be spiced up with cayenne pepper for those that like a little kick!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 7 cups russet potatoes {about 5 medium potatoes}, peeled and diced
• 4 Tablespoons olive oil
• 1 lemon, juiced {about 1/4 cup lemon juice}
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper {optional}
• 1/2 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 400 degrees F.
2. Peel and dice the potatoes in small cubes and put in a large mixing bowl with the olive oil, lemon juice, garlic, cayenne pepper {optional},salt and pepper. Use tongs to toss until the potatoes are coated.
3. Transfer the potatoes to a baking sheet and spread out into 1 layer {you may need two baking sheets for this}. Roast in the oven for 40-45 minutes for softer potatoes or up to 1 hour for brown and crispier potatoes. Flip the potatoes two times throughout cooking using a spatula.
4. Remove the potatoes from the oven and toss with the fresh cilantro and more salt and pepper to taste. Serve warm.

Notes

These potatoes would pair great with an alioli dipping sauce.

If you aren't a fan of cilantro try parsley instead.

You can also use a variety of other spices in these potatoes that would pair nicely with cilantro and lemon including sumac, za'atar or paprika.

More potato recipes:

Parmesan Garlic Roasted Potatoes // The Recipe Critic

Parmesan Herb Roasted Potatoes // Cooking Classy

Roasted Smashed Potatoes // Lemon-Sugar