Lebanese Style Breakfast Potatoes with Coriander & Garlic (Dairy & Egg Free)
Crispy fried potatoes tossed with coriander, garlic, and a hint of lemon. A flavorful and easy Lebanese-inspired breakfast side dish, free from dairy and eggs.
Ingredients
- 1.5 pounds Potatoes
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1/4 cup Fresh coriander
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1Peel the 1.5 pounds of potatoes. Dice them into 1/2-inch cubes.
- 2Heat the 3 tablespoons of olive oil in a large skillet over medium-high heat, which is 400°F (200°C).
- 3Add the diced potatoes to the hot skillet. Cook for 15 to 20 minutes, stirring occasionally, until they are golden brown and crispy on all sides.
- 4Add the 4 cloves of minced garlic to the skillet with the potatoes. Cook for 1 minute, stirring constantly, until the garlic smells fragrant.
- 5Stir in the 1/4 cup of fresh coriander, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute more, stirring everything together.
- 6Serve the potatoes hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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