SPICY LEBANESE-STYLE POTATOES (BATATA HARRA)

Easy to make and fast to disappear, those Spicy Lebanese-Style Potatoes, recognized as Batata Harra, are a flavorful appetizer, part dish, or occasion snack.

INGREDIENTS For the Potatoes: 2lbs (around 1kg) of potatoes, peeled and cut into bite-sized items (about 5 Russet potatoes) 1½ Tablespoons olive oil ½ teaspoon sea salt For the Seasoning Oil: 1 Tablespoon olive oil 1 big clove garlic, minced (or 2 cloves when you're keen on garlic) ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon paprika ½ teaspoon cayenne pepper for medium, 1 teaspoon for hot ½ teaspoon black pepper Finishings: ¼ teaspoon sea salt (or more, to taste) 2 heaping Tablespoons finely chopped cilantro squeeze of lemon juice INSTRUCTIONS Preheat oven to 450°F. Peel potatoes and cut into bite-sized items (of a same size). Toss them in a bowl with the 1½ Tablespoons olive oil and ½ teaspoon sea salt to coat the items evenly. Scatter the potatoes on a parchment paper lined baking sheet, making certain they're all in a single layer and frivolously spaced. Roast for 30-40 minutes or till golden brown and crisp. You do now not have to turn or flip the potatoes. When the potatoes are done, depart them at the baking sheet and set them aside. Make the Seasoning Oil via way of combining the olive oil and the minced garlic in a small saucepan over medium heat. You desire to fry the garlic to get the uncooked style out but you do now not desire to brown it. So in simple terms fry for about a minute then take away the pan from the heat. Put the cumin, coriander, paprika, cayenne, and black pepper into the saucepan whereas the oil is nonetheless warm to bloom the spices. Stir them round for about a minute then use a spatula to scrape all of it--the oil, garlic, and spices--onto the roasted potatoes. Toss the potatoes to permit the seasoned oil coat them completely. Sprinkle at the additional salt and the finely chopped cilantro and toss back to combine. Serve hot or warm, with a squeeze of lemon, when you like.

These potatoes are hot, spicy, and flavorful—a filling part dish idea. In Lebanon, those potatoes are normally ready via way of deep-frying and it's totally delicious that way. But for the sake of convenience, I desire to train them via way of roasting within the oven. They pop out great—browned and crispy! Why now not serve those along a few hummus, tabbouleh, or muhammara?


This recipe makes sufficient to fill a sheet pan. If you wish additional than that, double it, but be certain to make use of NULL pans. If you crowd the potatoes onto one pan, they won’t bake and crisp properly. And for the cilantro detractors: worry not, you'll be able to simply exchange parsley, if necessary.