Middle Eastern Spicy Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 medium gold potatoes, peeled and cut into cubes
02 -
2 tablespoons olive oil, divided
03 -
½ teaspoon salt
04 -
3 garlic cloves, minced
05 -
2 teaspoons crushed red pepper, divided
06 -
1 cup chopped cilantro, divided
07 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 450°F and line a sheet pan with parchment paper.
02 -
Place the cubed potatoes on the baking sheet in a single layer. Drizzle 1 tablespoon of olive oil on top and season with salt. Roast until the potatoes reach a golden brown color and become crisp, about 30 minutes. Flip the potatoes halfway through cooking for even browning.
03 -
Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the minced garlic, 1 teaspoon of the crushed red pepper, and half the chopped cilantro. Sauté until the garlic turns golden in color, about 2 minutes. Remove from heat and set aside.
04 -
Once the potatoes are roasted, transfer them to a serving dish or keep them on the baking sheet. Pour the garlic mixture over the potatoes and toss gently to coat. Sprinkle with the remaining cilantro and crushed red pepper flakes.
05 -
Serve the potatoes hot or warm with lemon wedges on the side for squeezing over the top, if desired.
# Notes:
01 -
Batata Harra is a traditional Lebanese side dish whose name literally translates to 'spicy potatoes.'
02 -
Store any leftovers in an airtight container. They will last about 5 days in the refrigerator.
03 -
To reheat, place in the oven at 350°F for 5-7 minutes or in a toaster oven. Microwaving is possible but will result in less crispy potatoes.
04 -
You can adjust the amount of crushed red pepper based on your spice preference.