Name: Baked Spicy Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 medium potatoes; 2 tb. vegetable oil; ¼ cup chopped cilantro; 1 tb. crushed garlic; 1 tsp. lemon juice; 1 tsp. salt; ¼ tsp. black pepper

Batata harra which translates to “Spicy Potatoes” is a very popular Lebanese “mezze” (appetizer.) Golden potatoes are tossed with chopped cilantro and crushed garlic with freshly squeezed lemon juice as a finishing touch. Like Mujaddara and Tomato bulgur pilaf, this dish is considered a “poor-man’s food.”

The ingredients are very basic and cheap to buy as a result, it became a popular dish in the villages of Lebanon. More often than not, the potato cubes are deep fried but, I opted to bake them. I am not a fan of deep frying mostly for convenience reasons. Aside from it being just so much easier to bake, the cleanup is also much faster than deep frying. Baking is also healthier, so that’s always a plus!

Many potatoes tend to get a bit soggy and unattractive after baking or even frying, so make sure to use russet potatoes as they will hold their shape better. These potatoes make the perfect side dish to grilled meats or fried fish.

STEP 1

Preheat the oven to 400F.
Prepare a baking sheet by lining it with parchment paper.

Crush the garlic using a mortar and pestle. Finely chop the cilantro leaves.

STEP 2

Peel and wash the potatoes. Cut them into small cubes, a little less than 1 inch in size. Toss the potato cubes with 1 tablespoon vegetable oil and salt.

Scatter the potatoes on the baking sheet and roast for 30-35 minutes, turning once halfway through, until golden.

STEP 3

In a large skillet, heat the remaining 1 tablespoon of vegetable oil.

Sauté the crushed garlic and finely chopped cilantro for 2 minutes on medium heat.

Add the cooked potatoes and black pepper. (If you like it spicy, season with cayenne or hot pepper.)

Squeeze 1 tsp of fresh lemon juice over the potatoes. Serve hot.