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Middle Eastern Potatoes
By Yamile Mahomed

5-10 small or 4 regular-sized red potatoes 
1/2 cup olive oil
6 lemons 
1 tablespoon salt 
1/2 white or 1 red onion (based on preference)
Cilantro or parsley


Boil potatoes. Once cooked, but not too soft, cut into halves; let them cool. Chop red onion into thin slices. Mix onion and potato. Separately squeeze lemon juice; add olive oil and salt to taste. Add mixture into potatoes and mix well. Serve with brisket or other dish. Garnish with cilantro or parsley.