Roasted Onion-Cumin Potato Spears

Batata bil Furren (ba-ta-ta bill fur-rin)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Crisp spears of oven-roasted potatoes coated with olive oil, onion, paprika, and cumin are hard to resist. The crunchy texture of the seasonings on the outside of the potato is absolutely delicious. Serve with Roasted Lemon-Garlic Chicken and a salad.


For the Potatoes

  • 4 russet potatoes, about ½ pound each, rinsed well, cut lengthwise (8 spears each)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons granulated onion (not powdered)
  • teaspoons ground paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt


    Prepare Ahead

    The potato spears can be cut and coated an hour in advance. Drape plastic wrap over the tray until ready to bake.