Crispy Lemon Potatoes (Batata Harra Style)

Ingredients

• 2 lb potatoes (peeled and cubed)
• 3 tbsp extra virgin olive oil (for roasting; divided)
• salt (to taste)
• 1 tsp paprika
• 2 tbsp extra virgin olive oil (for garlic oil)
• 3 clove garlic (minced)
• 0.5 tsp chili flakes (or fresh chili to taste)
• 0.5 lemon juice (juice of half a lemon)
• 2 tbsp fresh herbs (such as parsley or cilantro, chopped)

Steps

1. 1

   Peel and cube the potatoes into bite-sized pieces.

2. 2

   Place the potato cubes in a pot of water and boil for 5 minutes.

3. 3

   Drain the potatoes thoroughly and transfer them to a roasting pan or bowl.

4. 4

   Preheat your oven to 400°F (200°C).

5. 5

   Toss the drained potatoes with extra virgin olive oil, salt, and paprika until evenly coated.

6. 6

   Spread the potatoes in a single layer and roast in the oven until golden and crispy, approximately 25-30 minutes.

7. 7

   While the potatoes are baking, warm olive oil in a small pan over medium-low heat.

8. 8

   Add the minced garlic and chili to the oil and sauté until fragrant, being careful not to burn the garlic.

9. 9

   Once the potatoes are roasted and hot, pour the garlic and chili oil over them.

10. 10

    Finish the dish by squeezing fresh lemon juice over the potatoes and tossing with fresh herbs.

Notes

This dish is a variation of Batata Harra, a popular Lebanese spicy potato dish. For extra crispiness, ensure the potatoes are dry after draining before tossing with oil.

Nutrition per serving

• side dish
• appetizer
• vegan
• vegetarian
• gluten-free
• roasted
• potatoes
• healthy