Lebanese Batata Harrah (Spicy Potatoes)
Ingredients
- For the Potatoes
- 1/4 Tbsp. of olive oil (for baking)
- 1 tsp of sea salt
- 1 tsp of black pepper
- 1 kg Russet potatoes cut into bite size shapes washed and dried
- Seasoning Oil
- 1 tbsp. of minced garlic
- 1tsp of dried Basil
- 2 tbsp. fresh chopped Cilantro
- 2 tbsp. of lemon juice
- ½ tsp. of ground cayenne Pepper ( more if you like it spicy)
- 1/4 tsp paprika
- 2 tbsp. of Extra Virgin Olive oil
- 1 tsp of sea Salt
- 1 tsp of red pepper flakes
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Place cut and dried potatoes in a large bowl. Add 2 Tbsp olive oil, salt, and mix well. [Alternative: You can deep fry the potatoes instead of roasting.]
- Spread the potatoes in a single layer on the baking sheet with space between them to allow for even cooking. Cook until golden brown and crisp, about 30 – 40 minutes.
- For the Seasoning: Heat a large pot over medium heat. Add oil and garlic, cooking for 1 minutes, or until light golden brown. Reduce heat to low. Mix in the dried basil, chopped cilantro, lemon juice, cayenne pepper, paprika, salt, and pepper flakes.
- Gently mix in the cooked potatoes, coating them thoroughly with the seasoned oil. Adjust spice and salt to your liking. Turn heat off.
- Transfer seasoned potatoes to a serving dish and garnish with chopped cilantro and a squeeze of lemon.
- Serve hot or warm as a perfect side dish.
