Batata Harra
These Lebanese spicy potatoes are an obsession! Traditionally deep-fried, we achieve wonderful results roasting the potatoes to a beautiful golden brown. Your choice of potato can vary however your tastes may dictate! I love russet potatoes for this dish for their delicate flavor and fluffy texture. They are also often quite large, which make it easier to peel them and cut even cubes.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium russet potatoes (for 4 cups cubed potatoes)
- 1/4 cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 large garlic cloves (minced or grated)
- 1/4 cup cilantro leaves (finely chopped)
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Arrange an oven rack in the middle position. Line a baking sheet with foil and place it in the oven. Preheat the oven and the baking sheet to 500°F.
- 2
Peel the potatoes and cut them into cubes about 1 inch in size. Place the potatoes in a medium bowl and toss with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the red pepper flakes.
- 3
Remove the hot baking sheet from the oven to a wire rack. Transfer the potatoes to the hot pan, arranging them in a single layer and ensuring the potato cubes are not touching each other. Return the pan to the oven and roast for about 20-25 minutes.
- 4
Meanwhile, in a medium serving dish, whisk to combine the rest of the olive oil, salt, garlic, and red pepper flakes, and half of the chopped cilantro.
- 5
When the potatoes are done, transfer them from the hot pan to the serving dish and toss with oil mixture. Dust with the remaining cilantro and serve immediately.