Lemon Potatoes with Herb Labné Recipe

By Adam Koor

Lemon Potatoes with Herb Labné Recipe

This Lemon Potatoes with Herb Labné Recipe is the perfect side for any vegetarian and very easy to put together if you’re short on time.

Lemon Potatoes with Herb Labné Recipe

Serves 4

  • 1 bunch of parsley
  • 1 bunch of coriander
  • 5 garlic cloves
  • 800g firm potatoes
  • 4 tbsp lemon juice
  • Vegetable oil, to fry



  • 100g mixed herbs (we used parsley, dill and mint)
  • 400g Greek yoghurt (10 per cent fat)
  • 1 tbsp lemon juice


How to make this Lemon Potatoes with Herb Labné Recipe: 

1. To make the labné, the day before you intend to serve it, finely chop the herbs and place into a bowl. Add the yoghurt and lemon juice, season well with salt and pepper and mix to combine. Place a sieve over a bowl and line with a clean cotton tea towel or a piece of cheesecloth. Spoon in the yoghurt mixture, then fold the cloth over the top and weigh it down with a plate or lid. Place in the refrigerator overnight to allow the yoghurt to drain.

2. The next day, to make the potatoes, pluck the parsley and coriander leaves from the stems. Place the leaves into a bowl and set aside, discard the stems. Peel the garlic and potatoes, and then finely slice the garlic. Chop the potatoes into small cubes.

3. Heat 1cm of oil in a large frying pan over medium heat. Add the potatoes and fry for 10 minutes, or until golden brown and crisp. Remove from the pan and drain on paper towel.

4. Add the garlic to the pan and fry until crispy, then add the lemon juice and bring to the boil. Season well with salt and pepper. Add the herbs and the potatoes and toss to combine.

5. Remove the labné from the fridge and divide between four plates. Top with the potatoes and serve immediately.


TIP: To make a vegan labné, simply replace the yoghurt with soy yoghurt, and let it drain for at least 24 hours. Then add 1 tablespoon of olive oil and season with salt, pepper and some maple syrup.


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