Description
Lebanese Spicy Potatoes or Batata Harra, aren’t really that spicy, but they sure are crispy and good!
Ingredients
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
Instructions
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!
Notes
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.
