Lebanese Potatoes Side Dish
It’s early December, and we’re in smack in the middle of potluck season. Cheesy and creamy dips, chocolatey desserts and all the meatballs can be so tempting, but they don’t have to be off limits. A little bit of moderation and one dish you can rely on for healthy satisfaction can be the key to finding your balance.
That’s why I love these Lebanese Potatoes. They’re a great potluck dish or potato side dish for any meal.
Perfect for Potlucks
Potatoes don’t have to be covered in cheese or whipped with heavy cream to be delicious. Russets have a naturally pillowy, mild flavor that can be dressed up very simply for a clean, mouthwatering dish that guests and friends will adore. This recipe is extremely dynamic and works not just through the holiday potluck and entertaining season, but also through the summer grilling season. Next to a pork loin, prime rib, grilled chicken, and even a rack of ribs, my Lebanese Potatoes compliment so many entrees, and they’re always a hit.
How to make Lebanese Potatoes
Lebanese recipes go back thousands of years, and they really showcase beautiful flavors. It seems unbelievable that such delicious food could be so good for you, but the cuisine from Lebanon relies on healthy fats like olive oil –very rarely butter or cream– and techniques like grilling and baking for proteins.
Because this Lebanese Potato recipe is gluten free, dairy free, vegan and sugar free, and you cannot go wrong with it for a potluck!
If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.Print
Light, fresh Lebanese potatoes with fresh herbs, perfect for entertaining
- 4 medium russet potatoes
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 4 scallions, thinly sliced
- 1 bunch fresh mint, chopped to yield 1/4 cup
- black pepper, to taste
- Place potatoes in a large saucepan and cover with lightly salted water.
- Bring to a boil and cook until tender, 25 minutes to 30 minutes.
- Drain and rinse with cold water.
- Transfer to a cutting board. Let cool for 20 minutes, then cut into 1/2 inch cubes.
- Whisk lemon juice, olive oil, salt and pepper in a large bowl.
- Add the potatoes and toss to coat.
- Gently mix in scallions and fresh mint. Season with black pepper to taste.
- Category: Vegetable
Keywords: potato, side dish, lebanese potatoes