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.
Recipe Source: Recipe by Maureen Abood
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Ingredients
Ingredients
- 4 medium russet potatoes, cut into 1-inch chunks (about 4 cups)
- 1/4 cup extra virgin olive oil
- 2 tsp kosher salt
- 2 garlic cloves, minced
- A few sprigs of chopped cilantro leaves
- 1/2 tsp red pepper flakes
Preparation
- 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.
- Peel the potatoes and cut them into chunks 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.
- Remove the hot baking sheet from the oven to a wire rack. Transfer the potatoes to the hot pan and be sure the potato cubes are not touching each other. Return the pan to the oven and roast for about 20-25 minutes.
- Meanwhile, in a medium serving dish, whisk to combine the rest of the olive oil, salt, and red pepper flakes along with the garlic and about half of the chopped cilantro.
- 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.
