This easy roasted potato recipe is one everyone should have. There are a zillion variations of roasted potatoes and I’d be happy to try them all. This spicy garlic version is so worth it!
Everyone loves an easy roasted potato recipe-well at least I do! I could eat potatoes every day and this Lebanese version of spicy potatoes is so worth it.
It is a simple recipe and is often made with fried potatoes though I tend to avoid anything deep fried, not because I don’t love deep fried food, but because of all that oil that I’m left with.
One could also boil the potatoes and then roast them, but I prefer this simple easy potato recipe when the potatoes are baked in the oven.
These roasted seasoned potatoes are a great potato side dish.
Perfect with any roasted meat, chicken or fish, they can also be served as part of a tapas appetizer meal or as a mezze as part of a Middle Eastern feast.
And did I mention breakfast? These would be a great substitute for hash browns!
Whatever you choose, please choose to make these potatoes if you are a potato lover like me!
2 Ways to Prepare Lebanese Spicy Potatoes:
This is a Lebanese recipe that begins by roasting the potatoes until they are crispy and golden, about 30 minutes.
While they are roasting, prepare the olive oil sauce by heating the olive oil, garlic, hot peppers and cilantro in a small pot on the stove.
When the potatoes are beautifully gold and glistening, toss them with this great smelling oil mixture.
Stir in more of the cilantro and pepper flakes and these potatoes are ready to win rave reviews.
If by chance you want to skip a pot, then feel free to mix up the garlic oil mixture and toss it into the potatoes after they have roasted for about 15 minutes, stirring well to combine.
Continue roasting until done.
Don’t stir the garlic oil in too soon, or you risk the garlic burning!
If you are like me, having one less pot to wash is a good thing, so I use this method the most.
Whatever you do, don’t skip the extra cilantro and lemon. A squeeze of fresh lemon juice gives these roasted seasoned potatoes real pizzazz!
Regarding dried chili peppers?
Since this is a Middle Eastern recipe it’s the perfect time to try some Middle Eastern chili flakes.
Nothing wrong with the red pepper flakes that one often sprinkles on pizza, but have you ever tried Urfa or Aleppo chiles?
An Urfa chile gives depth to any dish you make. Looking like the sediment at the bottom of a red wine bottle, Urfa chiles are grown in the South of Turkey.
They are not overtly spicy, a bit similar to the heat of a cayenne pepper, but they do give a sour, sweet, salty, spicy flavor to any dish.
Really? Yes, that’s a a lot from one little pepper!
Aleppo peppers? They are from Aleppo, Syria. I’m not sure if they are readily available due to the war in Syria, but if you can get your hands on some you should.
Raisiny-just a bit. Substitute Anchos if you can’t find them. Personally, I just love using ingredients local to the region I’m cooking from.
All that being said, these Batata Harra (spicy potatoes) are so good with or without the Middle Eastern peppers.
Add any dried peppers you have, or even some standard chili powder is good, though it will change the flavor!
Use what you have. After all potatoes are a love language all over the world!
I’ve been into love languages lately! As I try to settle back into a calmer life, I must admit, I miss having Zoe and Evan around.
Geordie is lost without Dallas to play with and has me seriously considering another dog. Someone please tell me no!
I’ve also been fighting a fever and an upset stomach for 5 days and no, it is not Covid. Getting back to normal is my goal. As is getting the stuff left from the wedding that is still in my garage put away.
Frankly, it would be a lot easier to make potatoes!
Not many wedding pics yet, but I’ll give you a few in the newsletter…in the meantime, I present Geordie and Dallas!
Some of My Favorite Potato Recipes:
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Lebanese Spicy Potatoes or Batata Harra, aren’t really that spicy, but they sure are crispy and good!
8 Yukon Gold potatoes or Russets, peeled and cut into cubes
2 T olive oil, divided1/2 t coarse salt or to taste
3 minced garlic cloves
2 t chili pepper flakes, divided
1 c chopped cilantro
Lemon wedges for serving or stir in some lemon juice and lemon zest
Preheat the oven to 450 and line a large baking sheet with parchment paper.
Place the potatoes on the baking sheet in one layer, but do not crowd! Crowded potatoes steam and do not turn golden and crispy! Let bake for 30 minutes, flipping halfway through. Try not to flip them, until the bottom side is golden.
Meanwhile heat the remaining 1 tablespoon of oil in a small pan over medium heat. Add the garlic, the remaining teaspoon of red chili flakes and half the cilantro. Saute until the garlic is golden, about 2 minutes. Remove from heat and set aside.
Once the potatoes are roasted, pour the garlic mixture over the potatoes and add the remaining cilantro and chili flakes. Toss well.
Serve hot or warm with a squeeze of lemon. You could even stir in some lemon zest for extra punch!
Leftovers can be reheated at 350 for 5 – 7 minutes in a toaster oven. If you have an air fryer that will make them nice and crispy again. Microwaving them will not keep them crisp.
Keywords: batata harra, spicy potato, potato side dishes, garlic roasted potatoes, easy potato recipe, garlic potato, easy roasted potatoes, Lebanese spicy potatoes