Ingredients
Potatoes
- 8 medium gold potatoes, peeled and cut into cubes
Seasoning and Garnish
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- 3 garlic cloves, minced
- 2 teaspoons crushed red pepper, divided
- 1 cup chopped cilantro, divided
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Roast Potatoes: Spread the cubed potatoes in one layer on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over them, season with ½ teaspoon salt, and toss to coat evenly. Roast in the oven for about 30 minutes, flipping the potatoes halfway through, until they turn golden brown and develop a crispy exterior.
- Sauté Garlic and Spices: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Add the minced garlic, 1 teaspoon of crushed red pepper, and half the chopped cilantro. Sauté for about 2 minutes, until the garlic is golden and fragrant. Remove from heat to avoid burning.
- Toss Potatoes with Garlic Mixture: Once the potatoes are crispy and roasted, transfer them to a serving bowl. Pour the garlic and spice mixture over the potatoes. Add the remaining crushed red pepper and chopped cilantro, then toss everything gently to distribute flavors evenly.
- Serve: Serve the Batata Harra hot or warm with lemon wedges on the side for squeezing over the potatoes, enhancing the dish with fresh citrus brightness.
Notes
- You can adjust the amount of crushed red pepper to control the spiciness.
- For extra crispiness, spread the potatoes out evenly without overcrowding on the baking sheet.
- Fresh cilantro adds a bright flavor, but parsley can be used as a substitute if preferred.
- The lemon juice adds balance and should be added just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Lebanese
- Diet: Vegetarian
