Batata Harra (Lebanese Potatoes)

Buy or find
Potatoes, 900g, (dutch cream or kestrel potatoes in Australia), peeled and cut into 2 cm dice
Salt and pepper to taste
Garlic, 3 cloves, peeled and halved
Red chilli flakes, 1/4 tsp (more if you like it hot)
Fresh coriander leaves, 1 bunch, washed in a bowl of water and rinsed and dried
Paprika powder, 1/2 tsp
Lemon, 1/2, juiced
Grapeseed oil, 2 tbs
Olive oil, 2 tbs
Olive oil extra

Do
Prepare the potatoes

Preparing the potatoes

Preheat the oven to 240 degrees celsius (fan forced).

Bring a large saucepan filled with water to the boil.

Add the potatoes and bring to the boil.

Boil the potatoes for 3 minutes, once boiling.

Drain the potatoes and leave them to dry in the colander for 5 minutes.

Roast the potatoes

Roasting the potatoes

Cover a baking tray with foil.

Combine the oils in a bowl and add the potatoes.

Add 2 tsp salt and a good sprinkle of black pepper and stir to combine.

Tip the potatoes onto the foil covered baking tray in a single layer.

Bake in the oven for 30-40 minutes until crispy and cooked through.

Prepare the dressing

Preparing the dressing

Add 2 tbs olive oil, the garlic and chilli to a frying pan while the potatoes roast.

Fry the garlic and chilli in oil over medium high heat for 1 minute or until aromatic.

Add the paprika and stir to combine.

Transfer the potatoes to a large serving bowl, when they are cooked.

Dress the potatoes

Dressing the potatoes

Pour the garlic oil over the potatoes and stir to combine.

Drizzle over the lemon juice to taste. (I often only use half the amount of lemon juice.) and stir to combine.

Sprinkle over the coriander and stir to combine.

Add salt and pepper to taste.

Serve with falafel, tabouleh, hummus and lettuce on lebanese bread.

Be careful with the kosher salt, it is easy to over salt these potatoes.

It is easy to overdo the paprika, add just the specified amount.

It can be tricky to get the oil amount right. You don’t want too little and you don’t want too much.