Spicy Crispy Potatoes with Lemon & Lettuce
Crunchy fried potatoes tossed with garlic, cilantro, and hot peppers, served over crisp lettuce with fresh lemon. A showstopping Middle Eastern side that feels like a complete meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 5g
Ingredients
- 1.5 lbs waxy potatoes (baby gold or fingerling), halved lengthwise
- 2 medium fresh red chili peppers, thinly sliced
- 6 cloves garlic cloves, minced
- ½ cup fresh cilantro, roughly chopped
- 1 whole lemon (zested + juiced)
- 2 cups crisp lettuce leaves (romaine or butter lettuce)
- 4 tbsp neutral cooking oil
- 1 pinch salt and black pepper
Instructions
- 1
Boil potatoes in salted water until just tender but still holding shape, ~10 minutes.
- 2
Drain potatoes thoroughly. Heat oil in a large skillet over medium-high until shimmering.
- 3
Add potatoes cut-side down and let sit undisturbed until golden and crispy, ~4 minutes.
- 4
Toss potatoes, add chili and garlic, cook stirring for 60 seconds until fragrant.
- 5
Remove from heat. Stir in cilantro, lemon juice, zest, salt, and black pepper.
- 6
Arrange lettuce on a plate and pile spicy potatoes on top. Serve immediately with lemon wedge.
Tools you’ll need
- pot (3-quart or larger)
- large skillet (12-inch)
- wooden spoon
- sharp knife
- cutting board
- microplane zester
- colander
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