Spicy Lebanese-Style Potatoes (Batata Harra

• Produce

  • 6 1/2 tsp Coriander
  • 1 large clove Garlic

• Condiments

  • 1 squeeze Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

  • 2lbs (around 1kg of potatoes, peeled and cut into bite-sized pieces (about 5 Russet potatoes

Found on landsandflavors.com

Description

Ingredients

• 2lbs (around 1kg) of potatoes, peeled and cut into bite-sized pieces (about 5 Russet potatoes)
• 1½ Tablespoons olive oil
• ½ teaspoon sea salt
• 1 Tablespoon olive oil
• 1 large clove garlic, minced (or 2 cloves if you love garlic)
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper for medium, 1 teaspoon for hot
• ½ teaspoon black pepper
• ¼ teaspoon sea salt (or more, to taste)
• 2 heaping Tablespoons finely chopped cilantro
• squeeze of lemon juice

Directions

• Preheat oven to 450°F. Peel potatoes and cut into bite-sized pieces (of a similar size). Toss them in a bowl with the 1½ Tablespoons olive oil and ½ teaspoon sea salt to coat the pieces evenly. Scatter the potatoes on a parchment paper lined baking sheet, making sure they are all in one layer and evenly spaced. Roast for 30-40 minutes or until golden brown and crisp. You dont need to turn or flip the potatoes.
• When the potatoes are done, leave them on the baking sheet and set them aside. Make the Seasoning Oil by combining the olive oil and the minced garlic in a small saucepan over medium heat. You want to fry the garlic to get the raw taste out but you dont want to brown it. So only fry for about a minute then remove the pan from the heat.
• Put the cumin, coriander, paprika, cayenne, and black pepper into the saucepan while the oil is still warm to bloom the spices. Stir them around for about a minute then use a spatula to scrape all of it--the oil, garlic, and spices--onto the roasted potatoes. Toss the potatoes to let the seasoned oil coat them completely. Sprinkle on the extra salt and the finely chopped cilantro and toss again to combine. Serve hot or warm, with a squeeze of lemon, if you like.