Spicy Lebanese potatoes (batata harra)

Name: Spicy Lebanese potatoes (batata harra)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Potatoes, cut into 2cm cubes; 45 ml Olive oil; 3 g Salt; 0.3 Garlic, crushed; 1 Fresh chillies, finely chopped; 1 g Dried chilli flakes; 2 g Ground coriander; 1 Lemons, juiced; 30 g Fresh coriander, chopped

Crisp cubes of potato tossed with garlic, chilli, lemon and a mountain of coriander. A mezze table staple in Lebanon, and very hard to stop eating.

Ingredients

800 g Potatoes, cut into 2cm cubes
45 ml Olive oil
3 g Salt
0.3 Garlic, crushed
1 Fresh chillies, finely chopped
1 g Dried chilli flakes
2 g Ground coriander
1 Lemons, juiced
30 g Fresh coriander, chopped

Method

Heat the oven to 220°C (200°C fan). Toss the potatoes with 30ml of the oil and the salt, spread out on a large tray and roast for 35–40 minutes, turning once, until crisp and golden.
In the last few minutes, warm the remaining oil in a small pan and fry the garlic, fresh chilli, chilli flakes and ground coriander for a minute until fragrant, without letting the garlic brown.
Tip the potatoes into a bowl, pour over the garlic oil and lemon juice and toss with most of the coriander. Scatter the rest on top and serve hot.