Lebanese-inspired Lemon Rosemary Potatoes

Hey guys!

One of my favorite places to eat is Open Sesame in Long Beach, CA — a Lebanese restaurant with several vegetarian and vegan options. One of my favorite dishes on the menu is the appetizer fried potatoes made with cilantro, garlic, lemon and vinegar.

My friend Nadia and I wanted to recreate these delectable papas so that we wouldn’t always have to shell out the time and money to indulge in them. Here’s our version made with rosemary instead of cilantro, though if you have cilantro on hand, use it!

Lebanese-inspired Lemon Potatoes
Serves 4

Ingredients

• Two large white or yellow potatoes, scrubbed with skin on (I left the skin on, the restaurant doesn’t; it’s up to you), chopped into inch+ pieces
• 2 teaspoons olive oil
• 2 sprigs fresh rosemary or cilantro (or both!)
• salt and pepper to taste
• 1/4 cup vinegar (I used brown rice vinegar)
• 1 lemon, juiced

Directions

• In a large bowl, mix together potatoes, olive oil, rosemary, salt and pepper.
• Spray a medium-sized pan with non-stick cooking spray and cook potatoes over medium heat until browned and tender.
• Place in a bowl and toss with vinegar and lemon.
• If you like, add even more vinegar and lemon to taste. If you’d like, add some hot sauce, too.
• Nutritional information per serving: 167.5 calories, 2.6g fat, 16.1mg sodium, 4.7g fiber, 2.6g sugars, 4.1g protein

Stop by later for Nadia’s weight-loss-mission update!

<3,

The Cranky One

Tags: Open Sesame, potatoes, side dishes, vegan side dishes