These Lebanese spicy potatoes are traditionally known as “batata harra.” They are fried or roasted until crispy and then tossed in a flavourful sauce made with cilantro, garlic, lemon juice and crushed red pepper.
This is a classic Lebanese side dish but we have added the addition of bell peppers to make it slightly less spicy! It’s perfect to serve as part of a mezze, alongside some houmous, zaatar manakish or tabbouleh.
300g of new potatoes, peeled and cubed
2 bell peppers, yellow or any colour, chopped into bite size pieces
4 tablespoons of olive oil
1 teaspoon of traditional salt
1 teaspoon of lemon pepper
1/2 teaspoon of turmeric
1 teaspoon of Aleppo chilli flakes
1/4 teaspoon of Urfa chilli flakes
A small handful of parsley, chopped finely
2 garlic cloves, minced
lemon wedges, for squeezing and serving
Preheat the oven to 200 degrees C and line a sheet pan with greaseproof paper.
Place the potatoes on the baking sheet in one layer, drizzle 2 tablespoons of olive oil on top and season with salt and turmeric. Roast until the potatoes reach a golden-brown colour and crisp, about 30 minutes, flipping halfway through.
Meanwhile, heat the remaining olive oil in a small pan. Add the garlic, the bell peppers and the rest of the spices. Sauté until the garlic is golden in colour, about 2 minutes; remove from heat and set aside.
Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the fresh parsley, lemon juice and extra chilli if you dare! Serve hot or warm.