Batata Harra (Lebanese Spicy Potatoes)

Ingredients

For 4 portions

• 🥔 900g potato
• 🏺 5 Tbsp olive oil
• 🧂 1 Tsp salt
• 🧄 6 cloves garlic
• 🌿 1 Tsp chilli flakes
• 🫑 2 Tsp paprika
• 🌿 30g fresh coriander
• 🍋 2 Tbsp lemon juice

Method

1. Preheat the oven to 220 °C (200 °C fan).
2. Peel the potatoes (or leave the skins on) and cut into 2 cm cubes. Rinse in cold water and dry very well with a clean tea towel – dry potatoes get crispier.
3. Toss the potatoes with 3 tablespoons of the olive oil and ½ tsp of the salt. Spread in a single layer on a large baking tray, not crowded (use two trays if needed).
4. Roast for 35–40 minutes, turning once halfway, until deep golden and crisp.
5. While they roast, mince the garlic and finely chop the coriander, stalks and all.
6. In a large frying pan, heat the remaining 2 tablespoons olive oil over medium-low heat. Add the garlic and cook for 1 minute until fragrant and just golden – don't let it brown. Add the chilli flakes, paprika and most of the coriander and stir for 30 seconds.
7. Tip the hot roasted potatoes into the pan and toss over the heat for 1 minute so they're coated in the garlic and spice oil.
8. Turn off the heat, add the lemon juice and remaining salt and toss again. Scatter with the rest of the coriander and serve hot as part of a mezze spread, with hummus, garlic sauce or flatbread.