Lebanese
Batata Harra
Golden potatoes tossed hot with garlic, chile, coriander, lemon, and cilantro for a mezze plate that lands crisp, spicy, and bright.
4 servings · 20 minutes prep · 35 minutes cook
Ingredients
Main
- 2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 3 tbsp olive oil, for roasting
- 1 1/2 tsp kosher salt
- 4 garlic cloves, minced
- 1 red chile, finely minced
- 1 tsp ground coriander
- 1/2 tsp Aleppo pepper
- 1/2 cup fresh cilantro, chopped
- 2 tbsp fresh lemon juice, freshly squeezed
- 2 tbsp olive oil
Directions
Method
- Heat the oven to 450°F. Toss the Yukon Gold potatoes with the olive oil and kosher salt until evenly coated.
- Spread the potatoes on a sheet pan in a single layer. Roast, turning once halfway through, until deeply browned, crisp outside, and tender inside, 28-32 minutes.
- During the last few minutes of roasting, heat the olive oil in a large skillet over medium heat. Add the garlic, chile, ground coriander, and Aleppo pepper and cook until fragrant, 20-30 seconds, without browning the garlic.
- Add the roasted potatoes to the skillet and toss gently until coated in the garlic-chile oil.
- Remove from the heat and toss with the cilantro and fresh lemon juice. Taste for salt and serve immediately while crisp.
