Batata Harra: Lebanese spicy potatoes
Roasted potatoes dressed with garlic, spices, herbs & lemon is a moreish, light & refreshing side or enjoy with other little dishes as part of a mezze meal.
Ingredients
- 500 g potatoes suitable for roasting, peeled if liked e.g. new potatoes, Maris Piper, King Edward
- salt
- freshly ground black pepper
- 3 tbsp olive oil
- 5 cloves garlic finely chopped
- 3 tsp cumin seeds
- ½ - 1 tsp dried chilli flakes
- 2 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground turmeric
- 1 large lemon zest and juice
- 2 handfuls fresh herbs e.g. parsley, coriander, dill, mint roughly chopped
Instructions
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Preheat the oven to 220C / 200C Fan / Gas 7 with a baking tray inside.
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Cut the potatoes into bite sized pieces and put into a saucepan.
Cover with cold water and add 1 tsp salt.
Bring to a boil and simmer for 5 minutes.
Drain well and transfer to a bowl.
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Drizzle the potatoes with 2 tablespoons of the olive oil, season with salt and pepper, then toss together well.
Transfer to the preheated baking tray and roast, turning regularly, until cooked through and crisply golden (25-35 min).
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Put 1 tablespoon of olive oil in a large frying pan and heat to low-moderate.
Add the garlic and cook gently for 2 minutes without letting it brown.
Turn the heat up to moderate, stir in the cumin seeds and chilli flakes and allow them to sizzle for 2 minutes.
Stir in the ground coriander, paprika, turmeric and lemon zest, then cook for 1 minute.
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Add the roasted potatoes to the pan, along with half the fresh herbs.
Toss well to coat the potatoes with all the seasonings.
Taste and add more seasoning if needed.
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Off the heat, squeeze over the lemon juice and add the remaining fresh herbs.
Toss again and serve.